ABSTRACT
Technological and safety-related properties were analyzed in lactic acid bacteria isolated from Spanish dry-cured sausages in order to select them as starter cultures. In relation to technological properties, all the strains showed significative nitrate reductase activity; Lactobacillus plantarum, Lactobacillus paracasei and 52% of the Enterococcus faecium strains showed lipolytic activity and only Lactobacillus sakei strains (43%) were able to form biofilms. Related to safety aspects, E. faecium strains were the most resistant to antibiotics, whereas, L. sakei strains were the most sensitive. In relation to virulence factors, in the E. faecium strains analyzed, only the presence of efaA gene was detected. The analysis of biogenic amine production showed that most E. faecium strains and L. sakei Al-142 produced tyramine. In conclusion, L. paracasei Al-128 and L. sakei Al-143 strains possess the best properties to be selected as adequate and safe meat starter cultures.
Subject(s)
Food Microbiology , Lactobacillus/isolation & purification , Meat Products/microbiology , Animals , Anti-Bacterial Agents , Antigens, Bacterial/isolation & purification , Bacterial Proteins/isolation & purification , Biofilms/drug effects , Biogenic Amines/biosynthesis , Consumer Product Safety , DNA, Bacterial/isolation & purification , Drug Resistance, Bacterial/drug effects , Enterococcus faecium/drug effects , Enterococcus faecium/isolation & purification , Food Safety , Lactobacillus/drug effects , Lactobacillus plantarum/drug effects , Lactobacillus plantarum/isolation & purification , Swine , Tetracycline/pharmacology , Tyramine/biosynthesis , Virulence Factors/geneticsABSTRACT
Technological and safety-related properties were analyzed in a coagulase-negative staphylococci (CNS) collection isolated from Spanish dry-cured meat products in order to use them as starter cultures. The highest nitrate reductase and proteolytic activity was showed by Staphylococcus carnosus and Staphylococcus equorum. Only a few strains were able to form biofilms and the presence of the ica gene was analyzed on them. In relation to antibiotic resistance, all S. carnosus and most of the S. equorum strains were sensitive to the antibiotics tested and the presence of the blaZ gene in the ß-lactamic resistant strains was studied. Biogenic amines were produced by 25% of the strains analyzed being all the S. carnosus strains tyramine producers. Taking into account the studied properties, two S. equorum strains could be selected as adequate and safe potential starter cultures for the elaboration of meat products.
