Enumeration, identification and safety proprieties of lactic acid bacteria isolated from pork sausage

Abstract

Lactic Acid Bacteria (LAB) are indigenous microorganisms occurring in pork sausages. The utilization of selected autochthonous LAB may improve the safety of meat products. This study aims to enumerate and identify LAB in pork sausage and to characterize their safety properties, such as antimicrobial susceptibility and antibacterial activity. A total of 189 sealed packages of pork sausages were collected in seven municipalities (27 samples in each city) of Minas Gerais, Brazil. Microbiological analyses were performed to enumerate LAB. Two pre-selection criteria were applied to 567 isolates of LAB: catalase activity and tolerance to pH 2. A total of 32 strains of UFLA SAU were selected, characterized phenotypically and identified through 16S rDNA region sequencing. The susceptibility to antimicrobial and antibacterial activities of isolates was evaluated. The LAB count ranged from 3.079 to 8.987 log 10 CFU/g. Lactobacillus plantarum and Lactobacillus paracasei were identified in the samples. UFLA SAU 11, 20, 34, 86, 131 and 258 showed a profile of susceptibility to four antimicrobials: erythromycin, ampicillin, chloramphenicol and gentamycin. In the antibacterial activity test, with exception of UFLA SAU 1, all other strains showed efficiency in inhibiting Escherichia coli, Salmonella Typhi and Listeria monocytogenes. In the statistical analysis there was interaction among strains of Lactobacillus against the pathogens tested. L. monocytogenes (P=0.05) was more sensitive to Lactobacillus strains and the highest inhibitory activity against this pathogen was achieved by strains UFLA SAU 135, 226, 238 and 258. Thus, UFLA SAU 11, 20, 34, 86, 131, 135, 226, 238 and 258 possess safety characteristics for application in meat products.Keywords: sausages, Lactobacillus, susceptibility to antimicrobial, antibacterial activity UFLA SAU 11, 20, 34, 86, 131 RESUMO Bactérias ácido-lácticas (BAL) são microrganismos indígenas em linguiças. A utilização de selecionadas BAL autóctones pode melhorar a segurança dos produtos cárneos. Este estudo objetivou enumerar e identificar

Characteristics of Beef Sausage Mixed with Modified Bekasam Meat Fermented by Lactobacillus plantarum

“…The aliphatic acid and phenolic compounds produced during the smoking process could also inhibit the growth of pathogenic bacteria. Research by Dias et al (2015) showed that L. plantarum had a bacterial inhibition activity against E. coli, L. monocytogenes, and S. typhi. L. plantarum is known to produce higher antibacterial compounds against E. coli, B. cereus, and L. monocytogenes (Desniar et al, 2016).…”

Molecular Characterization of Bacteria, Detection of Enterotoxin Genes, and Screening of Antibiotic Susceptibility Patterns in Traditionally Processed Meat Products of Sikkim, India

“…pseudomesenteroides , and Weissella spp. ( Dias et al, 2015 ; Laranjo et al, 2017 ) also inhibit the populations of pathogenic organisms in the final products. However, there is a probability of occurrence of pathogenic organisms such as Shiga toxin-producing enterohemorrhagic Escherichia coli , Staphylococcus aureus , Salmonella , Campylobacter spp., and Listeria monocytogenes in meat products ( Morales-López et al, 2019 ).…”

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“…pseudomesenteroides, and Weissella spp. (Dias et al, 2015;Laranjo et al, 2017) also inhibit the populations of pathogenic organisms in the final products. However, there is a probability of occurrence of pathogenic organisms such as Shiga toxin-producing enterohemorrhagic Escherichia coli, Staphylococcus aureus, Salmonella, Campylobacter spp., and Listeria monocytogenes in meat products (Morales-López et al, 2019).…”