Abstract
This research examined in vitro probiotic potential of Lactobacillus curvatus isolates from fermented sausage originating in Southeast Serbia which was prepared using traditional production techniques. Strains of L. curvatus were isolated and identified at the level of species using API 50CHL sets and 16s rDNA sequencing, after which their probiotic potential was measured. The research consisted of the examination of isolate survival rates in the gastrointestinal tract, synthesis of biogenic amines, the growth on the media with different quantities of phenol, antibiotic resistance test, and antimicrobial activity against clinical strains of Pseudomonas spp., Proteus spp., Enterobacter spp., Escherichia coli and Listeria monocytogenes. The examined isolates have shown a good survival rate at low pH in the simulated stomach and small intestine conditions. Synthesis of biogenic amines was exhibited by the isolate sk1-10, which had a positive reaction to histidine. Analyzed isolates grew well on media with 0.1% and 0.2% of phenol, L.curvatus sk1-8 and sk5-2 have grown in media with 0.3% phenol. All tested isolates have exhibited high sensitivity to most analyzed antibiotics (tetracycline, amoxicillin, ceftriaxone, erythromycin, penicillin), resistance to ofloxacin, and cephalexin isolates sk4-3a and sk4-15. The examined isolates have shown a broad inhibitory spectrum against pathogens.
Highlights
Due to their sustainability and high quality compared to most other meat products, fermented sausages represent the food most consumers in this area gladly choose
Fermented sausages are continuously used as a source of wild strains, primarily of Lactic acid bacteria (LAB) and strains from the family of Micrococcaceae
This paper aims to examine the probiotic potential of LAB isolated from fermented sausages from Southeast Serbia (Sokobanja) and characterize isolated L. curvatus from naturally spontaneously fermented dry sausages traditionally produced in households to be used as starter cultures
Summary
Due to their sustainability and high quality compared to most other meat products, fermented sausages represent the food most consumers in this area gladly choose. In Southeast Europe, the production of spontaneously fermented sausages is widespread and is characterized by variations in the raw material composition, formulation, and production process. Their microbiota is characterized by the dominance of Lactobacillus sakei, Lactobacillus curvatus, Lactobacillus plantarum, Leuconostoc sp. Several studies have suggested that the wild strains of LAB, in addition to technological characteristics, have good probiotic properties, which makes them essential to the meat industry as starters for the production of fermented sausages (Papamanoli et al, 2003; DeVuyst et al, 2008; Yuksekdag & Aslim, 2010). Probiotic foods have beneficial effects on the G.I. tract, improve the functioning of intestinal barriers and reduce lactose intolerance, influence the secretion and appetite, relieve food
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