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

• Published in: Journal of food protection Vol. 76; no. 6; pp. 991 - 998
• Main Authors: Dias, Francesca Silva, Duarte, Whasley Ferreira, Santos, Marianna Rabelo Rios Martins, Ramos, Eduardo Mendes, Schwan, Rosane Freitas
• Format: Journal Article
• Language: English
• Published: Des Moines, IA International Association for Food Protection 01.06.2013; Elsevier Limited
• Subjects: Adhesion; Amino acids; Animals; Bacteria; Bacterial Adhesion; Bile; bile resistance; Biological and medical sciences; Chloroform; Colony Count, Microbial; Consumer Product Safety; E coli; Escherichia coli; Escherichia coli - growth & development; exopolysaccharides; Fermentation; Food industries; Food Microbiology; Food safety; Fundamental and applied biological sciences. Psychology; General aspects; Gram-positive bacteria; growth retardation; Hygiene and safety; lactic acid; Lactobacillus; Lactobacillus - physiology; Listeria; Listeria monocytogenes; Listeria monocytogenes - growth & development; Meat and meat product industries; Meat industry; Meat products; Meat Products - microbiology; Meat Products - standards; Meat quality; microbiological quality; Microbiology; Microorganisms; Pathogens; Physiology; Pork; Probiotics; Probiotics - administration & dosage; Probiotics - isolation & purification; Salmonella; Salmonella typhi; sausages; screening; Swine; Xylene; Probiotic; Evaluation; Lactic acid bacteria; Sausage; Use; Meat product; Pork product; Fermented product; Screening; Analysis method; Bacteria; Lactobacillaceae; Food safety; Safety; Pork; Lactobacillus
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028x.jfp-12-491

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.