Phenotypic characterization and species-specific PCR of promising starter culture strains of Lactobacillus plantarum isolated from naturally fermented sausages

Abstract

The purpose of the present work was to characterize promising starter culture strains of Lactobacillus plantarum isolated from naturally fermented artisanal sausage manufactured in the northwestern region of Rio Grande do Sul state, Brazil. From 127 isolates of homofermentative, Gram-positive and catalase-negative lactic acid bacteria, ten isolates were randomly selected and the phenotypic characterization and speciesspecific PCR were performed. Genomic DNA from each isolated strain and from the reference strains L. plantarum ATCC 8014 and L. pentosus ATCC 8041 were amplified using two pairs of L. plantarum speciesspecific primers (16/Lpl and LbP11/LbP12). The results of the phenotypic characterization and speciesspecific PCR indicated that five out of ten isolates were Lactobacillus plantarum.

Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times

“…This is another possible explanation for the low levels of NO 2 observed in the present study. Other authors have found low levels of residual nitrite in salami prepared with the addition of L. plantarum (SAWITZKI et al, 2007) or S. xylosus (FIORENTINI, 2008) as starter cultures.…”

Proximate composition, antinutritional contents and physicochemical properties of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) flour blends fermented with Lactobacillus plantarum

“…The strain was selected after morphological, phenotypic and molecular characterisation as described by Sawitzki et al (2007). The isolated strain was preserved in microbial vials.…”

Screening of lactic acid bacteria from vacuum packaged beef for antimicrobial activity

“…Only 6 of the 36 LAB isolates (17%) had CFS with inhibitory effect against the indicator strains investigated. The inhibitory effect observed for the other 30 LAB isolates when using the agar spot test could be attributed to the production of lactic and acetic acids and the consequent pH decrease or to the presence of hydrogen peroxide (20). Furthermore, false negative results in the well-diffusion assay for positive results in the agar spot test are possible due to aggregation, non-diffusible bacteriocins, protease inactivation and concentration effects (5,21).…”

“…The addition of LAB to meat products can improve safety and stability of the products, extending shelf life by inhibiting undesirable changes brought about by spoilage microorganisms or abiotic reactions. It can also provide modifications of the raw material to obtain new sensory properties and health benefits through positive effects on the intestinal microbiota (5,20,21). The identification of LAB that dominate the microbiota of meat is an important step in the search for potential new starter cultures and bacteriocins for meat preservation and fermentation (4,20).…”