Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties

Overview

Journal Foods

Specialty Biotechnology

Date 2023 Feb 25

PMID 36832801

Authors

Ivana Nikodinoska

Giulia Tabanelli

Loredana Baffoni

Fausto Gardini

Francesca Gaggia

Federica Barbieri

Diana Di Gioia

Affiliations

Soon will be listed here.

Abstract

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 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 strains were obtained, lacking antibiotic resistance, possessing antimicrobial activity against , , and 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.

Citing Articles

Indigenous Lactic Acid Bacteria as Antioxidant Agents in the Production of Organic Raw Fermented Sausages.

Lepecka A, Szymanski P, Okon A Antioxidants (Basel). 2024; 13(11).

PMID: 39594447 PMC: 11591360. DOI: 10.3390/antiox13111305.

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