文章基本信息

标题：Lactobacillus curvatus from fermented sausages as new probiotic functional foods
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作者：PETROVIĆ Tanja Žugić ; ILIĆ Predrag ; GRUJOVIĆ Mirjana 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2022
卷号：42
DOI：10.1590/fst.17121
语种：English
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：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.
关键词：probiotic characteristics;spontaneously fermented sausages