Genetic Identification and Technological Potential of Indigenous Lactic Acid Bacteria Isolated from Alheira , a Traditional Portuguese Sausage

is a naturally fermented meat sausage traditionally made in the Portuguese region of . Lactic acid bacteria (LAB) are the dominant microorganisms in and can endow it with various technological properties. This study aimed (1) to characterize technological features and in vitro antimicrobial activity...

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Published inFoods Vol. 13; no. 4; p. 598
Main Authors Fernandes, Nathália, Faria, Ana Sofia, Carvalho, Laís, Choupina, Altino, Rodrigues, Carina, Gonzales-Barron, Ursula, Cadavez, Vasco
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 16.02.2024
Subjects
Acidification
Acids
Antimicrobial activity
Antimicrobial agents
Bacteria
Fermentation
fermented meat
food quality
Foodborne pathogens
Lactic acid
Lactic acid bacteria
Lactobacilli
Listeria
Meat
Microorganisms
Morphology
Pathogens
phylogenetic analysis
Product safety
Proteolysis
Salmonella
Sausages
traditional food
United States > US
Italy
phylogenetic analysis
traditional food
food quality
fermented meat
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Summary:is a naturally fermented meat sausage traditionally made in the Portuguese region of . Lactic acid bacteria (LAB) are the dominant microorganisms in and can endow it with various technological properties. This study aimed (1) to characterize technological features and in vitro antimicrobial activity of LAB isolated from , and (2) to reveal associations between such phenotypic characteristics and the isolates species identified through amplification and sequencing of the 16S ribosomal gene. Sixty-two LAB isolates were identified and corresponded to 32.3% of isolates, followed by (19.4%) and (17.7%), aligning with previous research on traditional Portuguese fermented meat sausages. The phenotypic analysis of LAB isolates indicated diverse acidification capacities, proteolytic activities, and inhibitory effects against foodborne pathogens , Typhimurium and . Overall, lactobacilli displayed high inhibition activity against the pathogens , , and Typhimurium. Although the mechanisms for the inhibition of pathogen growth need to be further elucidated, these findings enhance our understanding of LAB diversity and functionality in sausages, contributing to product safety and quality.
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ISSN:2304-8158
2304-8158
DOI:10.3390/foods13040598