Enumeration, identification and safety proprieties of lactic acid bacteria isolated from pork sausage
Lactic Acid Bacteria (LAB) are indigenous microorganisms occurring in pork sausages. The utilization of selected autochthonous LAB may improve the safety of meat products. This study aims to enumerate and identify LAB in pork sausage and to characterize their safety properties, such as antimicrobial...
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Universidade Federal de Minas Gerais
2015-06-01
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doaj-e58e5f77170f40f0a6cc9bc7ee26180d2020-11-25T00:51:38ZengUniversidade Federal de Minas GeraisArquivo Brasileiro de Medicina Veterinária e Zootecnia1678-41622015-06-0167391892610.1590/1678-4162-8119S0102-09352015000300918Enumeration, identification and safety proprieties of lactic acid bacteria isolated from pork sausageF.S. DiasM.R.R.M. SantosR.F. SchwanLactic Acid Bacteria (LAB) are indigenous microorganisms occurring in pork sausages. The utilization of selected autochthonous LAB may improve the safety of meat products. This study aims to enumerate and identify LAB in pork sausage and to characterize their safety properties, such as antimicrobial susceptibility and antibacterial activity. A total of 189 sealed packages of pork sausages were collected in seven municipalities (27 samples in each city) of Minas Gerais, Brazil. Microbiological analyses were performed to enumerate LAB. Two pre-selection criteria were applied to 567 isolates of LAB: catalase activity and tolerance to pH 2. A total of 32 strains of UFLA SAU were selected, characterized phenotypically and identified through 16S rDNA region sequencing. The susceptibility to antimicrobial and antibacterial activities of isolates was evaluated. The LAB count ranged from 3.079 to 8.987 log10 CFU/g. Lactobacillus plantarum and Lactobacillus paracasei were identified in the samples. UFLA SAU 11, 20, 34, 86, 131 and 258 showed a profile of susceptibility to four antimicrobials: erythromycin, ampicillin, chloramphenicol and gentamycin. In the antibacterial activity test, with exception of UFLA SAU 1, all other strains showed efficiency in inhibiting Escherichia coli, Salmonella Typhiand Listeria monocytogenes. In the statistical analysis there was interaction among strains of Lactobacillus against the pathogens tested. L. monocytogenes (P=0.05) was more sensitive to Lactobacillus strains and the highest inhibitory activity against this pathogen was achieved by strains UFLA SAU 135, 226, 238 and 258. Thus, UFLA SAU 11, 20, 34, 86, 131, 135, 226, 238 and 258 possess safety characteristics for application in meat products.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352015000300918&lng=en&tlng=enlinguiçasLactobacillussusceptibilidade a antimicrobianosatividade antibacteriana |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
F.S. Dias M.R.R.M. Santos R.F. Schwan |
spellingShingle |
F.S. Dias M.R.R.M. Santos R.F. Schwan Enumeration, identification and safety proprieties of lactic acid bacteria isolated from pork sausage Arquivo Brasileiro de Medicina Veterinária e Zootecnia linguiças Lactobacillus susceptibilidade a antimicrobianos atividade antibacteriana |
author_facet |
F.S. Dias M.R.R.M. Santos R.F. Schwan |
author_sort |
F.S. Dias |
title |
Enumeration, identification and safety proprieties of lactic acid bacteria isolated from pork sausage |
title_short |
Enumeration, identification and safety proprieties of lactic acid bacteria isolated from pork sausage |
title_full |
Enumeration, identification and safety proprieties of lactic acid bacteria isolated from pork sausage |
title_fullStr |
Enumeration, identification and safety proprieties of lactic acid bacteria isolated from pork sausage |
title_full_unstemmed |
Enumeration, identification and safety proprieties of lactic acid bacteria isolated from pork sausage |
title_sort |
enumeration, identification and safety proprieties of lactic acid bacteria isolated from pork sausage |
publisher |
Universidade Federal de Minas Gerais |
series |
Arquivo Brasileiro de Medicina Veterinária e Zootecnia |
issn |
1678-4162 |
publishDate |
2015-06-01 |
description |
Lactic Acid Bacteria (LAB) are indigenous microorganisms occurring in pork sausages. The utilization of selected autochthonous LAB may improve the safety of meat products. This study aims to enumerate and identify LAB in pork sausage and to characterize their safety properties, such as antimicrobial susceptibility and antibacterial activity. A total of 189 sealed packages of pork sausages were collected in seven municipalities (27 samples in each city) of Minas Gerais, Brazil. Microbiological analyses were performed to enumerate LAB. Two pre-selection criteria were applied to 567 isolates of LAB: catalase activity and tolerance to pH 2. A total of 32 strains of UFLA SAU were selected, characterized phenotypically and identified through 16S rDNA region sequencing. The susceptibility to antimicrobial and antibacterial activities of isolates was evaluated. The LAB count ranged from 3.079 to 8.987 log10 CFU/g. Lactobacillus plantarum and Lactobacillus paracasei were identified in the samples. UFLA SAU 11, 20, 34, 86, 131 and 258 showed a profile of susceptibility to four antimicrobials: erythromycin, ampicillin, chloramphenicol and gentamycin. In the antibacterial activity test, with exception of UFLA SAU 1, all other strains showed efficiency in inhibiting Escherichia coli, Salmonella Typhiand Listeria monocytogenes. In the statistical analysis there was interaction among strains of Lactobacillus against the pathogens tested. L. monocytogenes (P=0.05) was more sensitive to Lactobacillus strains and the highest inhibitory activity against this pathogen was achieved by strains UFLA SAU 135, 226, 238 and 258. Thus, UFLA SAU 11, 20, 34, 86, 131, 135, 226, 238 and 258 possess safety characteristics for application in meat products. |
topic |
linguiças Lactobacillus susceptibilidade a antimicrobianos atividade antibacteriana |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352015000300918&lng=en&tlng=en |
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