Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties
Fermentation is one of the most ancient strategies to improve safety and extend shelf-life of the products. Starter cultures are mainly represented by lactic acid bacteria (LAB), which may also be bioprotective agents controlling the fermentation process, the native microbiota and pathogen outgrowth...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/4/727 |
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| author | Ivana Nikodinoska Giulia Tabanelli Loredana Baffoni Fausto Gardini Francesca Gaggìa Federica Barbieri Diana Di Gioia |
| author_facet | Ivana Nikodinoska Giulia Tabanelli Loredana Baffoni Fausto Gardini Francesca Gaggìa Federica Barbieri Diana Di Gioia |
| author_sort | Ivana Nikodinoska |
| collection | DOAJ |
| description | Fermentation is one of the most ancient strategies to improve safety and extend shelf-life of the products. Starter cultures are mainly represented by lactic acid bacteria (LAB), which may also be bioprotective agents controlling the fermentation process, the native microbiota and pathogen outgrowth. This work aimed to select new LAB strains from spontaneously fermented sausages produced in different areas of Italy, which can be effective as starter cultures and bioprotective agents in fermented salami. The strains, mainly belonging to the <i>Latilactobacillus sakei</i> species, were characterized for their ability to inhibit major meat pathogens, the presence of antibiotic resistances and amine production. Moreover, technological performances, such as growth and acidification kinetics at increasing NaCl concentrations, were studied. As a result, new autochthonous <i>Lat. sakei</i> strains were obtained, lacking antibiotic resistance, possessing antimicrobial activity against <i>Clostridium sporogenes</i>, <i>Listeria monocytogenes</i>, <i>Salmonella</i> and <i>Escherichia coli</i> and with high growth performance under osmotic pressure. These strains have the potential for future application to improve the safety of fermented meats, even under conditions in which chemical preservatives are reduced or eliminated. Moreover, studies on autochthonous cultures are pivotal for guaranteeing specific characteristics of traditional products that represent an important cultural heritage. |
| first_indexed | 2024-03-11T08:50:14Z |
| format | Article |
| id | doaj.art-d157c062b1334b6a8a795a517ce6cc78 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T08:50:14Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d157c062b1334b6a8a795a517ce6cc782023-11-16T20:29:41ZengMDPI AGFoods2304-81582023-02-0112472710.3390/foods12040727Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional PropertiesIvana Nikodinoska0Giulia Tabanelli1Loredana Baffoni2Fausto Gardini3Francesca Gaggìa4Federica Barbieri5Diana Di Gioia6Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, 40127 Bologna, ItalyDepartment of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, 40127 Bologna, ItalyDepartment of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, 40127 Bologna, ItalyInterdepartmental Center for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, ItalyDepartment of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, 40127 Bologna, ItalyDepartment of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, 47521 Cesena, ItalyDepartment of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, 40127 Bologna, ItalyFermentation is one of the most ancient strategies to improve safety and extend shelf-life of the products. Starter cultures are mainly represented by lactic acid bacteria (LAB), which may also be bioprotective agents controlling the fermentation process, the native microbiota and pathogen outgrowth. This work aimed to select new LAB strains from spontaneously fermented sausages produced in different areas of Italy, which can be effective as starter cultures and bioprotective agents in fermented salami. The strains, mainly belonging to the <i>Latilactobacillus sakei</i> species, were characterized for their ability to inhibit major meat pathogens, the presence of antibiotic resistances and amine production. Moreover, technological performances, such as growth and acidification kinetics at increasing NaCl concentrations, were studied. As a result, new autochthonous <i>Lat. sakei</i> strains were obtained, lacking antibiotic resistance, possessing antimicrobial activity against <i>Clostridium sporogenes</i>, <i>Listeria monocytogenes</i>, <i>Salmonella</i> and <i>Escherichia coli</i> and with high growth performance under osmotic pressure. These strains have the potential for future application to improve the safety of fermented meats, even under conditions in which chemical preservatives are reduced or eliminated. Moreover, studies on autochthonous cultures are pivotal for guaranteeing specific characteristics of traditional products that represent an important cultural heritage.https://www.mdpi.com/2304-8158/12/4/727lactic acid bacteriastarter culturesfermented sausagestraditional meat products |
| spellingShingle | Ivana Nikodinoska Giulia Tabanelli Loredana Baffoni Fausto Gardini Francesca Gaggìa Federica Barbieri Diana Di Gioia Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties Foods lactic acid bacteria starter cultures fermented sausages traditional meat products |
| title | Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties |
| title_full | Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties |
| title_fullStr | Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties |
| title_full_unstemmed | Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties |
| title_short | Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties |
| title_sort | characterization of lactic acid bacteria isolated from spontaneously fermented sausages bioprotective technological and functional properties |
| topic | lactic acid bacteria starter cultures fermented sausages traditional meat products |
| url | https://www.mdpi.com/2304-8158/12/4/727 |
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