Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product “lukanka”

Abstract

The present work discusses the technological and new selection criteria that should be included for selecting lactic acid bacteria for production of fermented meat. Lactic acid bacteria isolated from Bulgarian traditional fermented “lulanka” salami was studied regarding some positive technological parameters (growth at different temperature, pH, and proteolytic activity). The presence of genes related to the virulence factors, production of biogenic amines, and vancomycin resistance were presented in low frequency in the studied lactic acid bacteria. On the other hand, production of antimicrobial peptides and high spread of bacteriocin genes were broadly presented. Very strong activity against L. monocytogenes was detected in some of the studied lactic acid bacteria. In addition, the studied strains did not present any antimicrobial activity against tested closely related bacteria such as Lactobacillus spp., Lactococcus spp., Enterococcus spp. or Pediococcus spp. To our knowledge this is the first study on the safety and antimicrobial properties of lactic acid bacteria isolated from Bulgarian lukanka obtained by spontaneous fermentation.

Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages

“…In this study, all LAB strains were able to grow in MRS broth supplemented with 6.5% salts and 150 mg/kg nitrites. This result was in agreement with previous studies that has shown that L. fermentum, L. plantarum, and L. sakei exhibited abundant growth under the salt concentration from 2% to 6.5% (Todorov et al, 2017). Considering the influence of nitrite on LAB growth, Bonomo et al (2008) have reported that LAB strains were able to grow in 100 mg/L of KNO 2 .…”

“…Production of lactic acid, salt, and nitrite tolerance ability, biogenic amine formation, nitrate reductase activity, lipolytic activity, gas production ability of LAB strains were evaluated according to the methods of García-Hernández et al (2016), Todorov et al (2017), Ruizmoyano et al (2009), Bonomo, Ricciardi, Zotta, Parente, and Salzano (2008), Martín, Colín, Aranda, Benito, and Córdoba (2007) and Ogunsakin et al (2017), respectively. The production of hydrogen sulfide was evaluated by using biochemical kit (Hopebio, Qingdao, GB065).…”

Inhibitory Substances Produced by NativeLactobacillus plantarumUTNCys5-4 Control Microbial Population Growth in Meat

“…us, antimicrobial peptides (i.e., bacteriocins) produced by some lactic acid bacteria (LAB) species have become more attractive for food preservation [7]. In meat, only recently, the use of bacteriocinogenic LAB for the purpose of preservation was reported [8][9][10][11]. Nonetheless, nisin remains the only additive used for commercial purposes [12].…”

Assessment of Coagulase‐Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile

“…Nevertheless, the information about the production of biogenic amines from amino acids by the Staphylococcus species and strains isolated from fermented food is less reported (Bermúdez, Lorenzo, Fonseca, Franco, & Carballo, ; Landeta, Curiel, Carrascosa, Muñoz, & de las Rivas, ; Stavropoulou, Borremans, De Vuyst, De Smet, & Leroy, ) when compared to LAB (Baka, Papavergou, Pragalaki, Bloukas, & Kotzekidou, ; Elsanhoty et al. ; Landete, Ferrer, & Pardo, ; Moracanin, Stefanovic, Radicevic, Borovic, & Djukic, ; Todorov et al., ). The aim of the study was to characterize the decarboxylase activity of different isolates of staphylococci, lactobacilli, and enterococci in order to select the most suitable for use as safe starter cultures in the manufacture of meat products.…”

“…In fact, the Staphylococcus species are particularly related to nitrate reductase activity, lipolytic and proteolytic actions very important to achieve particular organoleptic characteristics in cured meat products (Mainar & Leroy, 2015;Mainar et al, 2017;Semedo-Lemsaddek et al, 2016). Nevertheless, the information about the production of biogenic amines from amino acids by the Staphylococcus species and strains isolated from fermented food is less reported (Bermúdez, Lorenzo, Fonseca, Franco, & Carballo, 2012;Landeta, Curiel, Carrascosa, Muñoz, & de las Rivas, 2013;Stavropoulou, Borremans, De Vuyst, De Smet, & Leroy, 2015) when compared to LAB (Baka, Papavergou, Pragalaki, Bloukas, & Kotzekidou, 2011;Elsanhoty et al 2016;Landete, Ferrer, & Pardo, 2007;Moracanin, Stefanovic, Radicevic, Borovic, & Djukic, 2015;Todorov et al, 2017). The aim of the study was to characterize the decarboxylase activity of different isolates of staphylococci,…”