Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages |
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| Authors: | G Landeta JA Curiel AV Carrascosa R Muñoz B de las Rivas |
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| Affiliation: | 1. Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Juan de la Cierva 3, 28006 Madrid, Spain;2. Departamento de Biotecnología y Microbiología de los Alimentos, Instituto de Investigación en Ciencias de la Alimentación, CIAL-CSIC, Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28040 Madrid, Spain |
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| Abstract: | Technological and safety-related properties were analyzed in lactic acid bacteria isolated from Spanish dry-cured sausages in order to select them as starter cultures. In relation to technological properties, all the strains showed significative nitrate reductase activity; Lactobacillus plantarum, Lactobacillus paracasei and 52% of the Enterococcus faecium strains showed lipolytic activity and only Lactobacillus sakei strains (43%) were able to form biofilms. Related to safety aspects, E. faecium strains were the most resistant to antibiotics, whereas, L. sakei strains were the most sensitive. In relation to virulence factors, in the E. faecium strains analyzed, only the presence of efaA gene was detected. The analysis of biogenic amine production showed that most E. faecium strains and L. sakei Al-142 produced tyramine. In conclusion, L. paracasei Al-128 and L. sakei Al-143 strains possess the best properties to be selected as adequate and safe meat starter cultures. |
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| Keywords: | Lactic acid bacteria Starter culture Meat products Biogenic amines Biofilms Antibiotic resistance |
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