Probiotic characterization of a commercial starter culture used in the fermentation of sausages

• Autor(a) principal: MAFRA,Jéssica Ferreira
• Data de Publicação: 2021
• Outros Autores: CRUZ,Alexsandra Iarlen Cabral, SANTANA,Tiago Sampaio de, FERREIRA,Mariza Alves, ARAÚJO,Floricea Magalhães, EVANGELISTA-BARRETO,Norma Suely
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500240
• topic: antagonism; bile salts; antimicrobial susceptibility

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.