Abstract
Probiotic starter culture does not only improve the safety and shelf-life of products but also extends health benefits to the consumer. This study investigated the probiotic potential of a commercial starter culture used in the fermentation of meat sausages. The starter culture tested, composed of Lactobacillus sakei, Staphylococcus xylosus, and Staphylococcus carnosus, was evaluated for resistance to antimicrobials, low pH values and bile salts; production of gas and capsules; acidification capacity; and growth after exposure to different pH values, temperatures, and curing salts. The antagonistic capacity was also assessed against Escherichia coli ATCC25922, Salmonella Enteritidis ATCC13076, Vibrio parahaemolyticus, Staphylococcus aureus ATCC43300, Enterococcus faecalis ATCC29212, and Listeria monocytogenes CERELA. The starter culture was susceptible to all tested antimicrobials and strongly inhibited pathogenic strains, with inhibition halos diameters > 30 mm. The culture was resistant to all concentrations of bile salts tested, did not produce gas or capsules, and could grow within a temperature range of 15 °C to 35 °C in saline medium containing healing salts (nitrite/nitrate). Although, the inability of the culture to withstand low pH, indicating intolerance to stomach acidity, limits its use as a live probiotic, beneficial health effects may be derived from the inactivated culture.
Highlights
Today, consumers are increasingly looking for foods that, in addition to their basic nutritional function, can provide health benefits such as reducing the risk of chronic and degenerative diseases (Behera & Panda, 2020)
The starter culture was susceptible to all tested antimicrobials, consistent with the findings of Müller et al (2016), in which all S. carnosus isolates from starter cultures were susceptible to several antimicrobials, including ampicillin, ciprofloxacin, gentamicin, imipenem, tetracycline, and vancomycin, demonstrating that S. carnosus strains are widely susceptible to antimicrobials
The resistance of starter cultures to antimicrobials does not pose a direct risk to consumers because they are not pathogenic, susceptibility to antimicrobials is a desirable trait in probiotic cultures, as it ensures that the organisms do not contribute to the transmission of resistance genes to pathogens or commensal bacteria in the intestines (Zarzecka et al, 2020)
Summary
Consumers are increasingly looking for foods that, in addition to their basic nutritional function, can provide health benefits such as reducing the risk of chronic and degenerative diseases (Behera & Panda, 2020). Probiotics produce a wide range of bioactive compounds, such as bacteriocins, enzymes, amino acids, peptides, short-chain fatty acids, vitamins, antioxidants, anti-inflammatory agents, immunomodulators, and exopolysaccharides (Chugh & Kamal-Eldin, 2020). These metabolites act on the human body by strengthening the immune system, increasing nutrient absorption, decreasing blood cholesterol levels, blood pressure and heart rate, and improving digestion, food allergies, brain function, and inflammation (Guimarães et al, 2020; Roobab et al, 2020). It is estimated that by 2023, the global probiotic market will earn about US $ 69.3 billion, with the food sector responsible for generating greater economic value (Barros et al, 2020)
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