Lactobacillus plantarum strains isolated from naturally fermented sausages and their technological properties for application as starter cultures

Abstract

IntroductionThe manufacture of fermented foods has a long tradition. At first, there was a purely empirical principle without the connection between metabolic activity of microorganisms (so-called "house flora") and desired changes in the product krÖCkel, 1992). The fermentation process was used to improve shelf-life and safety of foods enabling people in moderate and cold regions to survive winter seasons and drought periods (HolzAPFel, 1997). Spontaneous fermentation of sausages is characterized by the participation of lactic acid bacteria, Gram-positive, catalase-positive cocci, yeasts, and moulds (BUCkeNHÜSkeS, 1993).Modern starter cultures are selected either as single or multiple strains specifically due to their adaptation to the substrate or raw material (HolzAPFel, 2002). The Iinoculation of sausage batter with a starter culture composed of selected lactic acid bacteria, i. e. homofermentative lactobacilli and/ or pediococci and Gram-positive, and catalase-positive cocci (staphylococci and/or kokuriae) improves quality, safety, properties standardization, including flavor and color, and shortening in the ripening time (leroY; VerlUYTeN; VUYST, 2006;rANTSIoU et al., 2005). lactic acid bacteria have the main role in this microbial consortium since they affect both the technological properties and the microbial stability of the final product through the production of lactic and acetic acids and the consequent pH decrease (DroSINoS et al., 2007).Meat fermentation by natural lactic acid bacteria can sometimes fail leading to products of poor quality. For this reason, the addition of starter cultures has been recommended and has become common in the manufacture of several types of fermented sausages (ANDrIGUeTTo;zAMPeSe;loMBArDI, 2001;HolzAPFel, 2002). In artisanal production of traditional fermented sausages, it is important to use starter cultures consisting of lactobacilli isolated from local products and that are well adapted to the particular product and to the specific production technology (ANDrIGUeTTo;zAMPeSe;loMBArDI, 2001). Starter cultures contain lactic acid bacteria AbstractIn the present study, technological properties of L. plantarum strains isolated from naturally fermented sausages manufactured in the South region of Brazil were investigated in order to obtain a starter culture. The technological properties evaluated were the following: ability to growth at different pH values, at different temperatures, in different salt concentrations and in the presence of commercial curing salt, fast production of acid, determination of D -and l -lactic acid; nitrate reductase activity; antagonistic activity and stability of the isolated cultures after fermentation, concentration, and freeze-drying process. The isolated strains showed effectiveness to improve technological properties as starter cultures. Keywords: L. plantarum; technological properties; sausage. ResumoNo presente estudo foram investigadas as propriedades tecnológicas de culturas de L. plantarum, isoladas de salames artesanais, naturalment...

Technological properties of autochthonous Lactobacillus plantarum strains isolated from sucuk (Turkish dry-fermented sausage)

“…As seen in Table 4, all of the strains showed antagonistic activity in the well diffusion test against seven indicator bacteria. Similar to our results, in previous studies, L. plantarum strains isolated from fermented sausages showed antimicrobial effects on several foodborne pathogens [17,[35][36][37][38]. Importantly using proteinase K during antimicrobial tests resulted in the loss of inhibition zones showing that the antimicrobial substances produced by the strains are of peptidic nature.…”

Probiotic potential ofLactobacillus curvatusP99 and viability in fermented oat dairy beverage

“…However, other metabolites, such as bacteriocins, have been reported as responsible for antagonist action against spoilage and foodborne pathogens (Ahmadova et al, 2013). The antagonist action of LAB has been described by various authors (Ahmadova et al, 2013;Sawitzki, Fiorentini, Bertol, & Sant'Anna, 2009), mainly against Gram-positive pathogens. The presence of the lipid bilayer (outer membrane) in Gram-negative bacteria prevents the interaction of specific antagonist substances, such as bacteriocins, with the wall and plasmatic membrane (Nero, Mattos, & Aguiar, 2008).…”

Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins

“…When compared to French and Italian fermented meat products, the occurrence of less common genera and species and the overall lower bacterial loads in Spanish products suggest differences on the level of starter culture application, either because the process is based on spontaneous fermentation or because of poor adaptation of the starter culture bacteria involved to the processing conditions [ 6 , 16 , 64 ]. In contrast, the relatively high abundance of S. carnosus in Belgian and German fermented meat products does indicate starter culture use, as this species is not common in the natural microbiota of spontaneously fermented meat products but routinely used as a starter culture in Northern Europe [ 8 , 54 , 65 , 66 ].…”