Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages

被引：44

作者：

Ruiz-Moyano, Santiago ^{[1
]}

Martin, Alberto ^{[1
]}

Jose Benito, Maria ^{[1
]}

Casquete, Rocio ^{[1
]}

Joaquin Serradilla, Manuel ^{[2
]}

de Guia Cordoba, Maria ^{[1
]}

机构：

[1] Univ Extremadura, Escuela Ingn Agr, E-06071 Badajoz, Spain

[2] Junta Extremadura, Ctr Invest Finca Orden Vadesequera, Badajoz 06187, Spain

来源：

MEAT SCIENCE | 2009年 / 83卷 / 03期

关键词：

Lactobacillus; Probiotic; Iberian dry-fermented sausages; LACTIC-ACID BACTERIA; MEAT STARTER CULTURES; ANTIBIOTIC SUSCEPTIBILITY; LISTERIA-MONOCYTOGENES; BIOGENIC-AMINES; CACO-2; CELLS; STRAINS; REUTERI; ADHESION; DIFFERENTIATION;

D O I：

10.1016/j.meatsci.2009.06.027

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The purpose of this study was to investigate lactobacilli for potential probiotic use in Iberian dry-fermented sausages. A total of 18 strains, previously selected, isolated from different sources were evaluated according to safety and functional characteristics including biogenic amines and D-lactic acid production, antibiotic susceptibility, haemolysis, cell adhesion, and antimicrobial activity against food-borne pathogens. The strains Lactobacillus reuteri PL519, L. reuteri PL542, and Lactobacillus fermentumn HL57 were able to establish their self on the intestinal epithelium, and an inhibition of such pathogenic bacteria as Listeria monocytogenes in vitro. These strains were also considered safe to be used with regard to their low aminogenic potential and D-lactic acid production, antibiotic resistance pattern and haemolytic activity. Thus, they were selected as a potential probiotic meat starter culture suitable for manufacture of dry-fermented Iberian sausages. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：460 / 467

页数：8

共 49 条

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