Abstract
The aim of this study was to isolate and characterize lactic acid bacteria (LAB) from naturally fermented pork sausages and test them for use as a probiotic starter culture in the production of fermented sausages. LAB (n=26) were isolated from natural fermented pork sausages. Isolates were identified using 16S rDNA or Internal Transcribed Spacer (ITS) region sequencing. After that, strains were characterized based on technological, functional and safety proprieties. A LAB strain was chosen and its survival was tested in simulated gastric juice and intestinal juice. Results indicate that Lactobacillus plantarum (n=15) was the predominant species in fermented sausage, followed by Enterococcus faecium (n=8), Lactobacillus brevis (n=1), Enterococcus durans (n=1) and Enterococcus hirae (n=1). L. plantarum BLS29 strain was selected because it was not able to produce CO2 and was able to multiply at temperatures ranging from 15 to 37°C, usually practiced during the sausage cure process. BLS29 showed better growth capacity than other isolated LABs when exposed to curing salts, and also demonstrated antimicrobial activity against foodborne pathogens. According to our findings, BLS29 can be a promising strain to be used as a probiotic starter culture for the production of fermented pork sausage. Key words: Probiotics, Lactobacillus plantarum, fermented pork sausage.
Highlights
The demand for new food products has greatly influenced the development of new fermented meat products, even though these products have been considered unhealthy because of the high saturated fat, additives and spiceAfr
Microorganisms were isolated from fermented pork sausages produced without the addition of starter cultures from three different batches, produced in a commercial manufacturing plant in the State of Santa Catarina, Southern Brazil
Twenty-six (26) isolates of lactic acid bacteria (LAB) were isolated from pork sausage starter-free manufactured in a meat processing unit in the western part of the State of Santa Catarina, Southern Brazil
Summary
The demand for new food products has greatly influenced the development of new fermented meat products, even though these products have been considered unhealthy because of the high saturated fat, additives and spiceAfr. The demand for new food products has greatly influenced the development of new fermented meat products, even though these products have been considered unhealthy because of the high saturated fat, additives and spice. Salamis and sausages are raw embedded, cured, fermented, matured and dry, and may or may not be smoked (Terra et al, 2004; Ordoñez Pereda, 2005). In Brazil, these products are classified into eight different classes, according to the composition of meat and fat, type of raw material used and seasoning (Brazil, 2000). Among these classes are the salamis that are fermented meat products with moisture content below 40%
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