IMPACT OF STARTER CULTURES ON LIPID OXIDATION AND FATTY ACID PROFILE OF PORK MEAT MATURATION

Abstract

The preservation and proper maturation of pork meat remain critical challenges for the food industry, requiring effective "hurdle technologies" to inhibit pathogens and prevent quality deterioration. This study evaluates the impact of different starter cultures – specifically Lacticaseibacillus rhamnosus 20-12, Lactobacillus plantarum 66 (MDC 9619) and the commercially used BactoFlavor® BFL-T0 on lipid oxidation, fatty acid (FA) profile, and the safety of matured pork meat. Experimental results demonstrated that L. rhamnosus 20-12 significantly improved the lipid profile, reaching a peak of oleic acid (C18:1) concentration up to 44.27% during maturation period. Whole-genome sequencing (WGS) was employed to provide a molecular foundation for these technological benefits. Genomic analysis via KEGG's GhostKOALA revealed a complete repertoire of fatty acid biosynthesis enzymes (modules M00082 and M00083), while a manual search identified a redundant antioxidant defense system comprising multiple peroxidases and six distinct NADH oxidases. Furthermore, BAGEL4 and antiSMASH analyses identified a sophisticated antimicrobial arsenal, including a Class II multi-peptide bacteriocin cluster (containing Enterocin X, LSEI_2386, and Carnocin_CP52) and a RiPP-like biosynthetic gene cluster on contig 58. The accumulation of beneficial oleic acid and the maintenance of oxidative stability are supported by a robust genetic investment in lipid metabolism, while ensuring potent Anti-Listerial activity suggesting a genomic potential for these observed technological benefits. Additionally, Type III Polyketide Synthase (T3PKS) and terpene-precursor clusters suggest potential roles in the production of flavor precursors and oxidative protection. The accumulation of beneficial oleic acid and the maintenance of oxidative stability are supported by a robust genetic investment in lipid metabolism (KEGG modules M00082 and M00083) and a redundant antioxidant defense system comprising multiple peroxidases and NADH oxidases. This multidisciplinary study demonstrates that integrating traditional food science with WGS analysis offers a definitive framework for selecting high-performance starter cultures to produce safer, "clean-label," and nutritionally enriched matured pork meat products.