Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages

The objective of this study was to investigate probiotic microorganisms for use as starter cultures in dry fermented sausages production. A total of eight strains were studied evaluating technological and safety characteristics including the ability to grow, lactic acid production, gas formation, ca...

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Published inFoods Vol. 9; no. 5; p. 596
Main Authors de L Agüero, Nadia, Frizzo, Laureano S, Ouwehand, Arthur C, Aleu, Gonzalo, Rosmini, Marcelo R
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 07.05.2020
MDPI
Subjects
Acid production
Amino acids
Antiinfectives and antibacterials
Antimicrobial activity
Bacteria
Catalase
Decarboxylation
dry fermented sausages
E coli
Fermentation
Food
Food science
Gas formation
healthy meats
Hydrogen peroxide
Lactic acid
Lactic acid bacteria
Lactobacilli
lactobacillus
Listeria
Listeria monocytogenes
Low temperature
Meat
Meat products
Metabolism
Microbiota
Microorganisms
Nitrate reductase
Pathogens
probiotic
Probiotics
Proteolysis
Reductases
Ripening
Safety
Salmonella
Salt tolerance
Sausages
Starter cultures
Argentina
healthy meats
lactobacillus
dry fermented sausages
probiotic
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Abstract The objective of this study was to investigate probiotic microorganisms for use as starter cultures in dry fermented sausages production. A total of eight strains were studied evaluating technological and safety characteristics including the ability to grow, lactic acid production, gas formation, catalase activity, nitrate reductase activity, proteolytic activity, lipolytic activity, hydrogen peroxide production, salt tolerance, performance at low temperatures, decarboxylation of amino acids and antimicrobial activity against pathogens associated with the product. R0011, Lr-32, Lpc-37, Shirota and MXVK29 were good candidates for use as fermented sausages starters cultures because they showed the best technological and safety properties since they did not demonstrate amino acid decarboxylation but showed antimicrobial activity against , , and . Lr-32 was the strain best tolerating the levels of salt, nitrate and low pH during the simulated stages of fermentation and ripening of sausage. The strain was thus the most promising of the tested probiotics as sausage starter culture. The findings warrant studies in a meat matrix, such as that of raw-cured sausage, to evaluate the effects of Lr-32 under actual conditions.
AbstractList The objective of this study was to investigate probiotic microorganisms for use as starter cultures in dry fermented sausages production. A total of eight strains were studied evaluating technological and safety characteristics including the ability to grow, lactic acid production, gas formation, catalase activity, nitrate reductase activity, proteolytic activity, lipolytic activity, hydrogen peroxide production, salt tolerance, performance at low temperatures, decarboxylation of amino acids and antimicrobial activity against pathogens associated with the product. R0011, Lr-32, Lpc-37, Shirota and MXVK29 were good candidates for use as fermented sausages starters cultures because they showed the best technological and safety properties since they did not demonstrate amino acid decarboxylation but showed antimicrobial activity against , , and . Lr-32 was the strain best tolerating the levels of salt, nitrate and low pH during the simulated stages of fermentation and ripening of sausage. The strain was thus the most promising of the tested probiotics as sausage starter culture. The findings warrant studies in a meat matrix, such as that of raw-cured sausage, to evaluate the effects of Lr-32 under actual conditions.
The objective of this study was to investigate probiotic microorganisms for use as starter cultures in dry fermented sausages production. A total of eight strains were studied evaluating technological and safety characteristics including the ability to grow, lactic acid production, gas formation, catalase activity, nitrate reductase activity, proteolytic activity, lipolytic activity, hydrogen peroxide production, salt tolerance, performance at low temperatures, decarboxylation of amino acids and antimicrobial activity against pathogens associated with the product. Lactobacillus rhamnosus R0011, L. rhamnosus Lr-32, Lactobacillus paracasei Lpc-37, Lactobacillus casei Shirota and Enterococcus faecium MXVK29 were good candidates for use as fermented sausages starters cultures because they showed the best technological and safety properties since they did not demonstrate amino acid decarboxylation but showed antimicrobial activity against Listeria monocytogenes, Escherichia coli, Salmonella Dublin and Staphylococcus aureus. L. rhamnosus Lr-32 was the strain best tolerating the levels of salt, nitrate and low pH during the simulated stages of fermentation and ripening of sausage. The strain was thus the most promising of the tested probiotics as sausage starter culture. The findings warrant studies in a meat matrix, such as that of raw-cured sausage, to evaluate the effects of L. rhamnosus Lr-32 under actual conditions.
The objective of this study was to investigate probiotic microorganisms for use as starter cultures in dry fermented sausages production. A total of eight strains were studied evaluating technological and safety characteristics including the ability to grow, lactic acid production, gas formation, catalase activity, nitrate reductase activity, proteolytic activity, lipolytic activity, hydrogen peroxide production, salt tolerance, performance at low temperatures, decarboxylation of amino acids and antimicrobial activity against pathogens associated with the product. Lactobacillus rhamnosus R0011, L. rhamnosus Lr-32, Lactobacillus paracasei Lpc-37, Lactobacillus casei Shirota and Enterococcus faecium MXVK29 were good candidates for use as fermented sausages starters cultures because they showed the best technological and safety properties since they did not demonstrate amino acid decarboxylation but showed antimicrobial activity against Listeria monocytogenes , Escherichia coli , Salmonella Dublin and Staphylococcus aureus . L. rhamnosus Lr-32 was the strain best tolerating the levels of salt, nitrate and low pH during the simulated stages of fermentation and ripening of sausage. The strain was thus the most promising of the tested probiotics as sausage starter culture. The findings warrant studies in a meat matrix, such as that of raw-cured sausage, to evaluate the effects of L. rhamnosus Lr-32 under actual conditions.
Author Aleu, Gonzalo
de L Agüero, Nadia
Frizzo, Laureano S
Rosmini, Marcelo R
Ouwehand, Arthur C
AuthorAffiliation 1 Faculty of Agricultural Sciences, Catholic University of Córdoba, 5000 Cordoba, Argentina; nadiaaguero@hotmail.com (N.d.L.A.); gonzaloaleu@gmail.com (G.A.)
3 Department of Public Health, Faculty of Veterinary Science, National University of Litoral, 3080 Esperanza, Argentina
2 Laboratory of Food Analysis “Rodolfo Oscar DALLA SANTINA”, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral—National Council of Scientific and Technical Research (UNL/CONICET), 3080 Esperanza, Argentina; lfrizzo@fcv.unl.edu.ar
4 Global Health and Nutrition Sciences, DuPont Nutrition and Biosciences, 02460 Kantvik, Finland; arthur.ouwehand@dupont.com
AuthorAffiliation_xml – name: 3 Department of Public Health, Faculty of Veterinary Science, National University of Litoral, 3080 Esperanza, Argentina
– name: 4 Global Health and Nutrition Sciences, DuPont Nutrition and Biosciences, 02460 Kantvik, Finland; arthur.ouwehand@dupont.com
– name: 1 Faculty of Agricultural Sciences, Catholic University of Córdoba, 5000 Cordoba, Argentina; nadiaaguero@hotmail.com (N.d.L.A.); gonzaloaleu@gmail.com (G.A.)
– name: 2 Laboratory of Food Analysis “Rodolfo Oscar DALLA SANTINA”, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral—National Council of Scientific and Technical Research (UNL/CONICET), 3080 Esperanza, Argentina; lfrizzo@fcv.unl.edu.ar
Author_xml – sequence: 1
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  surname: de L Agüero
  fullname: de L Agüero, Nadia
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  surname: Frizzo
  fullname: Frizzo, Laureano S
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  givenname: Arthur C
  orcidid: 0000-0001-8348-0633
  surname: Ouwehand
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  organization: Global Health and Nutrition Sciences, DuPont Nutrition and Biosciences, 02460 Kantvik, Finland
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  surname: Aleu
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BackLink https://www.ncbi.nlm.nih.gov/pubmed/32392743$$D View this record in MEDLINE/PubMed
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Issue 5
Keywords healthy meats
lactobacillus
dry fermented sausages
probiotic
Language English
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Snippet The objective of this study was to investigate probiotic microorganisms for use as starter cultures in dry fermented sausages production. A total of eight...
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SubjectTerms Acid production
Amino acids
Antiinfectives and antibacterials
Antimicrobial activity
Bacteria
Catalase
Decarboxylation
dry fermented sausages
E coli
Fermentation
Food
Food science
Gas formation
healthy meats
Hydrogen peroxide
Lactic acid
Lactic acid bacteria
Lactobacilli
lactobacillus
Listeria
Listeria monocytogenes
Low temperature
Meat
Meat products
Metabolism
Microbiota
Microorganisms
Nitrate reductase
Pathogens
probiotic
Probiotics
Proteolysis
Reductases
Ripening
Safety
Salmonella
Salt tolerance
Sausages
Starter cultures
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Title Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages
URI https://www.ncbi.nlm.nih.gov/pubmed/32392743
https://www.proquest.com/docview/2401338631/abstract/
https://search.proquest.com/docview/2401815478
https://pubmed.ncbi.nlm.nih.gov/PMC7278822
https://doaj.org/article/ccac32310c614384b8c5bfe3e03abde5
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