Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats.

Elvina Parlindungan,Marco Ventura,Douwe Van Sinderen,Jennifer Mahony,Gabriele A Lugli

doi:10.3390/foods10071519

Elvina Parlindungan, Marco Ventura + Show 3 more

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https://doi.org/10.3390/foods10071519

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Abstract

Probiotics are defined as live microorganisms which confer health benefits to the host when administered in adequate amounts. Many lactic acid bacteria (LAB) strains have been classified as probiotics and fermented foods are an excellent source of such LAB. In this study, novel probiotic candidates from two fermented meats (pancetta and prosciutto) were isolated and characterized. LAB populations present in pancetta and prosciutto were evaluated and Lactiplantibacillus plantarum was found to be the dominant species. The antagonistic ability of selected isolates against LAB and non-LAB strains was investigated, in particular, the ability to produce anti-microbial compounds including organic acids and bacteriocins. Probiotic characteristics including antibiotic susceptibility, hydrophobicity and autoaggregation capacity; and ability to withstand simulated gastric juice, bile salt, phenol and NaCl were assessed. Among the characterized strains, L. plantarum 41G isolated from prosciutto was identified as the most robust probiotic candidate compared. Results from this study demonstrate that artisanal fermented meat is a rich source of novel strains with probiotic potential.

Highlights

MRS was used as a selective medium to isolate potential probiotic Lactic acid bacteria (LAB)
The prosciutto sample was observed to host approximately 103 CFU/mL, while significantly higher counts were observed for pancetta at approximately 106 CFU/mL at both temperatures (Figure 1B)
Findings from this study indicate that the presence of LAB in prosciutto and pancetta play a crucial role in controlling spoilage and/or pathogenic microorganisms through the production of organic acids and, in some cases, bacteriocins

Summary

Introduction

Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. With increasing public awareness for the need to improve human diet and lifestyle, there is growing market demand for functional foods and supplements which contain probiotics [1]. Probiotics are defined as live microorganisms that confer a health benefit on the host when administered in adequate amounts [2]. Lactic acid bacteria (LAB) have a long history of use as probiotics, many of which have a generally-recognized-as-safe (GRAS)

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