Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages

Ruíz-Moyano, Santiago; Martı́n, Alberto; Benito, María José; Casquete, Rocío; Serradilla, Manuel Joaquín; Córdoba, Maria de Guı́a

doi:10.1016/j.meatsci.2009.06.027

Cited by 41 publications

(34 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The same result was found by Cebecci and Gürakan (2003), and Ruiz-Moyano et al (2009). Six strains (UFLA SAU 11,20,34,86,131,258) showed the same profile to four antibiotics: sensitivity to erythromycin, ampicillin, chloramphenicol and gentamycin (Table 3).…”

Section: Resultssupporting

confidence: 84%

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

Dias

Santos

Schwan

2015

Arq. Bras. Med. Vet. Zootec.

View full text Add to dashboard Cite

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

show abstract

Section: Resultssupporting

confidence: 84%

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

Dias

Santos

Schwan

2015

Arq. Bras. Med. Vet. Zootec.

View full text Add to dashboard Cite

show abstract

“…For ampicillin, 62.5% of isolates were resistant. LAB resistance has been reported to 16,32,35), and teicoplanin (10). Low resistance of lactobacilli to ampicillin was described reported by Cebeci and Giirakan (6).…”

Section: Resultsmentioning

confidence: 91%

“…Table 2 shows the antibiotic susceptibility of the 32 Lactobacillus isolates in this study; 16 isolates were susceptible to only one antibiotic, 3 were susceptible to two antibiotics, 7 were susceptible to three antibiotics, and 6 were susceptible to four antibiotics. Thirty isolates were susceptible to erythromycin, which is the antibiotic usually active against the Lactobacillus species studied (6,32). Six isolates had the same profile of susceptibility to four antibiotics: erythromycin, ampicillin, chloramphenicol, and gentamicin ( Table 2).…”

Section: Resultsmentioning

confidence: 99%

“…Twenty isolates produced above average amounts of lactic acid (19.81 g/liter), and 12 isolates produced below average amounts (<2.65 g/liter). Ruiz-Moyano et al (32) identified cultures that produced 16 to 21 g/liter lactic acid as potential probiotics for manufacture of Iberian sausages. Saarela et al (34) found that the ability of lactobacilli to produce lactic acid or other low-molecularweight metabolites might result in a wide spectrum of inhibitory activity against many harmful organisms.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Screening of Lactobacillus Isolated from Pork Sausages for Potential Probiotic Use and Evaluation of the Microbiological Safety of Fermented Products

Dias

Duarte

Santos

et al. 2013

Journal of Food Protection

View full text Add to dashboard Cite

The aim of this study was to select strains of Lactobacillus isolated from pork sausage for use as probiotics. Lactobacillus isolates were evaluated in tests based on probiotic characteristics and microbiological safety. The UFLA SAU 14, 52, and 91 isolates were differentiated by coaggregation with Listeria monocytogenes, production of lactic acid, and survival at pH 2. UFLA SAU 172 and 187 isolates had high levels of coaggregation with Salmonella Typhi and Escherichia coli, tolerance to pancreatic fluid, and adhesion to chloroform. UFLA SAU 20 and 34 isolates were characterized by exopolysaccharide production, autoaggregation, and resistance to simulated intestinal fluid. UFLA SAU 185, 238, and 258 isolates exhibited resistance to bile and adhesion to xylene. A cocktail of these 10 Lactobacillus isolates with potential probiotic properties was inoculated into pork sausage and inhibited the growth of L. monocytogenes.

show abstract

“…Isolates from MRS, MSA, BP, VRBG, and VRBA were sequenced directly. The DNA was obtained and subjected to the 16S rRNA gene sequence analysis (Benito, Serradilla, Marti cn et al, 2008;Benito, Serradilla, Ruiz-Moyano et al, 2008;Ruiz-Moyano et al, 2009). Sequences were compared with the EMBL and GenBank database using the BLAST algorithm.…”

Section: Microbial Countsmentioning

confidence: 99%

Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures

et al. 2012

Self Cite

View full text Add to dashboard Cite

Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages

Cited by 41 publications

References 44 publications

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

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

Screening of Lactobacillus Isolated from Pork Sausages for Potential Probiotic Use and Evaluation of the Microbiological Safety of Fermented Products

Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures

Contact Info

Product

Resources

About