Characterization and Identification of Thermotolerant Lactic Acid Bacteria Isolated From Cooked Sausages as Bioprotective Cultures

Abstract

Lactic acid bacteria (LAB) are employed in meat products preservation and fermentation. Some strains can survive thermal treatment in cooked meat products, where their bioprotective properties can be used to inhibiting other spoilage flora. A total of 68 presumptive LAB were isolated from commercial cooked sausages collected in Mexico City supermarkets. Based on biochemical tests, 22 strains were selected and their thermotolerant capacity and D T values were determined in water baths. Only 10 strains were considered as thermotolerant after survive thermal treatments (70C at 30 min). Thermotolerant strains were identified by both phenotypic (API system) and genotypic (16S rRNA) analysis. The genera identified were Pediococcus, Lactobacillus, Aerococcus and Enterococcus. Differences in phenotypic and genotypic in some strains were found, because of a close phylogenetic proximity between the strains. Nonetheless, all the identified thermotolerant LAB strains are natural microflora of meat products and can be employed as bioprotective strains inoculating them before thermal processing in cooked meat products.3 Corresponding

Gas‐producing and spoilage potential of Enterobacteriaceae and lactic acid bacteria isolated from chilled vacuum‐packaged beef

“…On the other hand, API biochemical tests have been successfully used for the identification of Enterobacteriaceae and lactic acid bacteria, corroborating the approach taken herein (Becker et al. , 2009; Ramírez‐Chavarín et al. , 2010).…”

“…Although we have attempted the identification of the isolates recovered from beef and abattoir using the 16S rRNA technique, the results were not conclusive and a good discrimination was not obtained and they were not taken into account (data not shown).The difficulty to identify members of Enterobacteriaceae family using the 16S rRNA technique is because of the high degree of intrafamily DNA similarity (Wertz et al, 2003;Brightwell et al, 2007). On the other hand, API biochemical tests have been successfully used for the identification of Enterobacteriaceae and lactic acid bacteria, corroborating the approach taken herein (Becker et al, 2009;Ramı´rez-Chavarı´n et al, 2010). Lactobacillus, Lactococcus and Leucosnotoc comprised the main genus of lactic acid bacteria isolated.…”

In vitro evaluation of the fermentation of added‐value agroindustrial by‐products: cactus pear (Opuntia ficus‐indica L.) peel and pineapple (Ananas comosus) peel as functional ingredients

“…Two lactic acid bacteria previously reported as thermotolerant with probiotic potential (Ramírez‐Chavarín, ; Ramírez‐Chavarín et al ., ), Pediococcus pentosaceus UAM22 and Aerococcus viridans UAM21, were used together with the probiotic strain Lactobacillus rhamnosus GG. Enteropathogen strain Escherichia coli K12 was used as reference strain.…”

Prevalence of Lactic Acid Bacteria in Sliced Cooked Ham as an Indicator of Its Shelf Life

“…Hence, they are part of the initial flora on raw meats after slaughter and in sliced cooked meats they are considered contaminants.. LAB may inhibit the growth of pathogenic microorganisms as a result of the production of organic acids and other antagonist substances (2); however, organic acids might also accelerate the decomposition of meat products (3). It has been reported that LAB cause acidification, increase viscosity, excessive drip and discoloration (greening) in meat products (4 -7).…”