Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6, Two Bacteriocinogenic Isolated Strains from Andalusian Spontaneous Fermented Sausages

García-López, J. David; Teso-Pérez, Claudia; Martín‐Platero, Antonio M.; Peralta‐Sánchez, Juan Manuel; Fonollá-Joya, Juristo; Martínez‐Bueno, Manuel; Baños, Alberto

doi:10.3390/foods12132445

Cited by 3 publications

(3 citation statements)

References 81 publications

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“…The strains Lpb. Paraplantarum BPF2 and P. acidilactici ST6, chosen for their ability to produce bacteriocins ( García-López et al, 2023 ), were also tested regarding some relevant safety and technological features. In particular, none of them were able to produce BA in vitro , according to the screening in Bover-Cid-Holzapfel medium ( Bover-Cid and Holzapfel, 1999 ).…”

Section: Resultsmentioning

confidence: 99%

“…Lactiplantibacillus paraplantarum BPF2 and P. acidilactici ST6, were isolated from Spanish spontaneously fermented sausages ( García-López et al, 2023 ). The strains were stored in 20% (w/v) glycerol at −80 °C and pre-cultivated for 24 h at 30 °C in de Man-Rogosa-Sharpe (MRS) broth (Scharlab, Barcelona, Spain) before their characterisation and use.…”

Section: Methodsmentioning

confidence: 99%

“…Among these, two strains were characterised by a promising anti-listerial activity. In fact, the strains Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6 produced bacteriocins (leucocin K and pediocin PA-1 respectively) active against L. monocytogenes ( García-López et al, 2023 ).…”

Section: Introductionmentioning

confidence: 99%

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This comparative analysis examines traditional meat preservation techniques, including drying, curing, fermentation, smoking, fat preservation, air drying, fermented fish sauce, pickling and traditional sausage making. Rooted in different cultures, these methods use specific processes and ingredients to preserve meat, enhance flavour and extend shelf life. Some different variations and adaptations showcase techniques such as marinating, braising, and incorporating herbs or probiotics. Studies highlight advances in reducing salt and nitrite levels during pickling, improving brine handling methods, and optimizing smoking techniques for safety. Factors affecting preservation include the microbial community in fermented cured meats, temperature control during smoking and moisture content during air drying. Recent research findings observed that fermentation-enhanced sausage flavour and certain microorganisms declined histamine levels in fish sauce. New technologies and traditional methods combined facilitate conservation, nutrition, and the sensory quality of meat.

show abstract

Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6, Two Bacteriocinogenic Isolated Strains from Andalusian Spontaneous Fermented Sausages

Cited by 3 publications

References 81 publications

Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages

Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages

Bacteriocins: potentials and prospects in health and agrifood systems

A comparative analysis of traditional meat processing methods

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