Safety assessment and antimicrobial properties of the lactic acid bacteria strains isolated from polish raw fermented meat products

被引：23
作者：
Rzepkowska, Anna [1 ]
Zielinska, Dorota [1 ]
Oldak, Aleksandra [1 ]
Kolozyn-Krajewska, Danuta [1 ]
机构：
[1] Warsaw Univ Life Sci, Dept Food Gastron & Food Hyg, Fac Human Nutr & Consumer Sci, Nowoursynowska 159c St, PL-02776 Warsaw, Poland
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2017年 / 20卷 / 11期
关键词：
Lactic acid bacteria; Meat; Isolation; LAB; Safety; Antimicrobial; LACTOBACILLUS-PLANTARUM STRAINS; IN-VITRO; FUNCTIONAL-PROPERTIES; PROBIOTIC PROPERTIES; FOOD; SAUSAGE;
D O I：
10.1080/10942912.2016.1250098
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Twenty-one strains of the genus Lactobacillus and the genus Pediococcus, isolated from Polish raw fermented meat products, were examined for the potential probiotic properties: resistance to simulated gastric and intestine conditions, safety assessment, and antimicrobial properties. Strains were resistant to gastric enzymes and low pH (3-6 log CFU/mL decrease) and intestinal enzymes and bile salts (1-3 log CFU/mL decrease). Most strains were resistant to gentamycin, streptomycin, vancomycin, tetracycline, ciprofloxacin, and kanamycin. Three of them (Lb. brevis BAL1, BAL10, and KL5) produced -glucuronidase, which excludes them from qualifying as safe. Seven strains had the ability to produce bacteriocins or bacteriocin-like substances. Overall, strains Lb. brevis SCH6, Pd. pentosaceus BAL6, and KL14 revealed selected superior characteristics (resistance to the gastrointestinal conditions, safety assessment, and antimicrobial properties) as compared to the other LAB strains investigated, which made them a viable bioprotective culture that can be inoculated in raw fermented meat products as starter cultures.
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收藏
页码：2736 / 2747
页数：12
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