Assessment of safety aspect and probiotic potential of autochthonous Enterococcus faecium strains isolated from spontaneous fermented sausage

Petrović, Tanja D. Žugić; Ilić, Predrag; Grujović, Mirjana Ž.; Mladenović, Katarina G.; Kocić‐Tanackov, Sunčica; Čomić, Ljiljana R.

doi:10.1007/s10529-020-02874-5

Cited by 18 publications

(11 citation statements)

References 39 publications

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“…cremoris CTC 204 and L. plantarum CTC 368 displayed the lowest levels of cadaverine, histamine, putrescine, spermidine, and spermine among all isolated strains. All autochthonous E. faecium strains evaluated by Petrović et al [31] did not produce histidine. However, the strains sk8-1 and sk8-17 produced tyrosine.…”

Section: Selection Criteria For Probiotic Strainsmentioning

confidence: 89%

“…The evaluation of antimicrobial activity of autochthonous E. faecium isolates found in Sokobanja sausage (traditional Serbian sausage) revealed that most of the strains displayed an inhibitory effect against Pseudomonas spp., Proteus spp., and Escherichia coli [31]. Conversely, the effect in Enterobacter spp.…”

Section: Selection Criteria For Probiotic Strainsmentioning

confidence: 93%

“…In the case of E. faecium strains isolated from Sokobanja sausage, all strains (except for sk8-1 and sk8-17) displayed low resistance to the amoxicillin, cefalexin, ceftriaxone, erythromycin, ofloxacin, penicillin, and tetracycline [31]. A related experiment carried out by Simonová et al [42] indicated that all isolated LAB from Slovak traditional sausages were susceptible or had minimal resistance to amoxicillin, ampicillin, chloramphenicol, clindamycin, erythromycin, gentamycin, lincomycin, methicilin, neomycin, novobiocin, rifampicin, tetracycline, tobramycin, and vancomycin.…”

Section: Selection Criteria For Probiotic Strainsmentioning

confidence: 97%

“…Although all strains were resistant to an acidic environment (on pH 1-5 for up 3 h), the same effect was not observed for bile salt test wherein all strains were sensible to both bile salt concentration (from 0.1 to 2.0%) and exposure time (up to 3 h). Similarly, the study carried out by Petrović et al [31] evaluated 21 E. faecium isolates regarding the capacity to prevail in low-pH medium and with bile salts in simulated gastric juice. According to authors, all the strains presented acid tolerance but only two strains (sk7-5 and sk9-15) were resistant to bile salts.…”

Section: Selection Criteria For Probiotic Strainsmentioning

confidence: 99%

“…The use of 16S rDNA sequencing was also employed in the identification of P. pentosaceus R1, L. brevis R4, L. curvatus R5, and L. fermentum R6 isolated from Harbin dry sausages [27]. Likewise, this method was used by Wang et al [28] for the identification of L. plantarum (CB9 and CB10) and W. cibaria CB12, by Petrović et al [31] for E. faecium (sk6-1 and -17; sk7-5, 7 and 8; sk8-1, 2, 4, 5, 7, 12, 13, 17 and 20; sk9-3, 11 and 15; sk10-1, 7, 10 and 12) isolates, and by Vieira et al [32] for P. acidilactici CE51. Klayraung et al [34], Dias et al [35], and Pennacchia et al [46] applied the 16S rDNA sequencing technique to identify Lactobacillus spp.…”

Section: Identification Probiotic Strainsmentioning

confidence: 99%

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Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture

et al. 2020

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The increasing demand for functional food is pushing the food industry to innovate the conventional and well-known foods. Producing functional foods, especially with probiotics in meat products, is an intricate and multistage task that involves: the selection of microorganisms with probiotic potential, the identification at strain level, and the evaluation of probiotic strains in the processing of meat products. The resistance to digestion, followed by the successful colonization in the small intestine and the safety are the main criteria used to select and identify (at strain level) a probiotic, as reported in recent studies about the autochthonous microbiota of meat products. Further insertion (as starter culture) in a meat system for fermentation is the simplest approach to obtain a probiotic meat product. Among the innumerous microorganisms naturally found in meat products, lactic acid bacteria (LAB) play a central role by fitting in both probiotic and meat products processing criteria.

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Section: Selection Criteria For Probiotic Strainsmentioning

confidence: 89%

Section: Selection Criteria For Probiotic Strainsmentioning

confidence: 93%