Selection of Lactobacillus strains from fermented sausages for their potential use as probiotics

被引:115
|
作者
Pennacchia, C [1 ]
Ercolini, D [1 ]
Blaiotta, G [1 ]
Pepe, O [1 ]
Mauriello, G [1 ]
Villani, F [1 ]
机构
[1] Univ Naples Federico II, Dipartimento Sci Alimenti, Sez Microbiol Agraria Alimentare Ambiente & Igien, Stn Microbiol Ind, I-80055 Naples, Italy
关键词
Lactobacillus; probiotics; dry fermented sausages; acid tolerance; bile tolerance; starter cultures;
D O I
10.1016/j.meatsci.2003.11.003
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
A rapid screening method was used to isolate potentially probiotic Lactobacillus strains from fermented Sausages after enrichment in MRS broth at pH 2.5 followed by bile salt stressing (1% bile salts w/v). One hundred and fifty acid- and bile-resistant strains were selected, avoiding preliminary and time-consuming isolation steps. Strains were further characterized for survival at pH 2.5 for 3 h in phosphate-buffered saline and for growth in the presence of 0.3% bile salts with and without pre-exposure at low pH. Twenty-eight strains showed a survival >80% at pH 2.5 for 3 h; moreover, most of the strains were able to grow in the presence of 0.3% bile salts. Low pH and bile resistance was shown to be dependent on both the species, identified by phenotypic and molecular methods, and the strain tested. This is the first report on the direct selection of potentially probiotic lactobacilli from dry fermented sausages. Technologically interesting strains may be used in the future as probiotic starter cultures for novel fermented sausage manufacture. (C) 2003 Elsevier Ltd. All rights reserved.
引用
收藏
页码:309 / 317
页数:9
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