Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use

Erkkilä, Susanna; Petäjä, Esko

doi:10.1016/s0309-1740(99)00156-4

Cited by 232 publications

(143 citation statements)

References 17 publications

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“…This detergent effect is microbicidal, as it can affect phospholipids and fatty acids in the walls of microorganisms. However, some bacteria are able to hydrolyze bile salts using specific enzymes, reducing the detergent effect (Erkkilä & Petäjä, 2000). For a probiotic to efficiently colonize the digestive tract of an animal, it is important that it be able to resist bile salts.…”

Section: Resultsmentioning

confidence: 99%

In vitro selection of bacteria with potential for use as probiotics in marine shrimp culture

Vinatea

2013

Pesq. agropec. bras.

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-The objective of this work was to isolate strains of lactic acid bacteria with probiotic potential from the digestive tract of marine shrimp (Litopenaeus vannamei), and to carry out in vitro selection based on multiple characters. The ideotype (ideal proposed strain) was defined by the highest averages for the traits maximum growth velocity, final count of viable cells, and inhibition halo against nine freshwater and marine pathogens, and by the lowest averages for the traits duplication time and resistance of strains to NaCl (1.5 and 3%), pH (6, 8, and 9), and biliary salts (5%). Mahalanobis distance (D 2 ) was estimated among the evaluated strains, and the best ones were those with the shortest distances to the ideotype. Ten bacterial strains were isolated and biochemically identified as Lactobacillus plantarum (3), L. brevis (3), Weissella confusa (2), Lactococcus lactis (1), and L. delbrueckii (1). Lactobacillus plantarum strains showed a wide spectrum of action and the largest inhibition halos against pathogens, both Gram-positive and negative, high growth rate, and tolerance to all evaluated parameters. In relation to ideotype, L. plantarum showed the lowest Mahalanobis (D 2 ) distance, followed by the strains of W. confusa, L. brevis, L. lactis, and L. delbrueckii. Among the analyzed bacterial strains, those of Lactobacillus plantarum have the greatest potential for use as a probiotic for marine shrimp.Index terms: Litopenaeus vannamei, acid lactic bacteria, bioprospection, pathogen inhibition. Seleção in vitro de bactérias com potencial para uso como probióticos na carcinicultura marinhaResumo -O objetivo deste trabalho foi isolar cepas de bactérias ácido-lácticas, com potencial probiótico do trato digestório de camarões marinhos e realizar seleção in vitro baseada em múltiplos caracteres. O ideótipo (cepa ideal proposta) foi definido por meio das maiores médias para os caracteres velocidade máxima de crescimento, contagem final de células viáveis e halo de inibição contra nove patógenos de origem continental e marinha, e pelas menores médias para os caracteres tempo de duplicação e tolerância das cepas a NaCl (1,5 e 3%), pH (6, 8 e 9) e sais biliares (5% Termos para indexação: Litopenaeus vannamei, bactérias ácido-lácticas, bioprospecção, inibição de patógenos.

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Section: Resultsmentioning

confidence: 99%

In vitro selection of bacteria with potential for use as probiotics in marine shrimp culture

Vinatea

2013

Pesq. agropec. bras.

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“…The acid-tolerant LABs were selected at MRS medium adjusted at pH 2.5 according to the method of Erkkila and Petaja (2000). A bile tolerance test was performed in MRS broth containing 0.5% oxgall (Ox-Bile LP0055; Oxoid) as previously described by Arihara et al (1998).…”

Section: Methodsmentioning

confidence: 99%

Characterization of some potentially probiotic Lactobacillus strains isolated from Iranian native chickens

Aazami

Jouzani

Khodaei

et al. 2014

J. Gen. Appl. Microbiol.

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The objective of the present study was to isolate, identify and characterize new LAB strains with high probiotic potentials from Iranian (Isfahan) indigenous chickens. From 90 isolated LABs, 11 isolates had high growth rate under different stress conditions, including acid (pH 2.5), bile (0.5% oxgall), salt (6 15%) and temperatures 15 and 45 C, and their aggregation time was less than 120 min. Based on the molecular identification using 16S rDNA sequencing and phylogenetic analysis, the isolates belonged to two Lactobacillus salivarius and L. reuteri species. The isolates showed different tolerance to 16 clinically and veterinary relevant antibiotics, and most of them were resistant to or semitolerant of 7 15 different studied antibiotics. The Es11, Es12, Es3 and Es13 strains with resistance to or semi-tolerance of 15, 14 and 13 different antibiotics, respectively, were the most tolerant strains. The selected isolates showed a wide range of antimicrobial activity against 7 different pathogenic strains. All the isolates exhibited antagonistic activity against E. coli, Enterococcus hirae, Salmonella enterica and Staphylococcus aureus. The isolates Es6 and Es11 with high antagonistic activity and resistance against 6 of the studied pathogens were the most powerful antagonistic isolates. The values and types of adhesion to the Caco-2 cell cultures were significantly different (0 40 bacteria/Caco-2 cell), and the maximum adhesion was observed for the isolates Es6 and Es13 with 35 and 40 bacteria adhesion/cell, respectively. Finally, based on all the experiments, 7 strains, including Es1, Es6, Es7, Es11, Es12 and Es13, were selected for the further in vivo assays and possible use in the poultry industry.

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“…The disadvantage of using such a strain is that it is not possible to use the wealth of previous documentation, which a well-known strain might have, in promoting the product. The second strategy that has been used for developing probiotic meat products is to use strains isolated from successful meat fermentation, or even meat starter cultures [73,96]. Such strains have to be assessed for potential probiotic properties but are usually well adapted to the meat fermentation environment.…”

Section: Starter Culturesmentioning

confidence: 99%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

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Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii) and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

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Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use

Cited by 232 publications

References 17 publications

In vitro selection of bacteria with potential for use as probiotics in marine shrimp culture

In vitro selection of bacteria with potential for use as probiotics in marine shrimp culture

Characterization of some potentially probiotic Lactobacillus strains isolated from Iranian native chickens

Health and Safety Considerations of Fermented Sausages

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