文章基本信息

标题：Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats
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作者：Elvina Parlindungan ; Gabriele A. Lugli ; Marco Ventura 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：7
页码：1519
DOI：10.3390/foods10071519
出版社：MDPI Publishing
摘要：Probiotics are defined as live microorganisms which confer health benefits to the host when administered in adequate amounts. Many lactic acid bacteria (LAB) strains have been classified as probiotics and fermented foods are an excellent source of such LAB. In this study, novel probiotic candidates from two fermented meats (pancetta and prosciutto) were isolated and characterized. LAB populations present in pancetta and prosciutto were evaluated and Lactiplantibacillus plantarum was found to be the dominant species. The antagonistic ability of selected isolates against LAB and non-LAB strains was investigated, in particular, the ability to produce anti-microbial compounds including organic acids and bacteriocins. Probiotic characteristics including antibiotic susceptibility, hydrophobicity and autoaggregation capacity; and ability to withstand simulated gastric juice, bile salt, phenol and NaCl were assessed. Among the characterized strains, L. plantarum 41G isolated from prosciutto was identified as the most robust probiotic candidate compared. Results from this study demonstrate that artisanal fermented meat is a rich source of novel strains with probiotic potential.
关键词：diversity; antibiotic susceptibility; resistance; antimicrobial; antifungal; bacteriocin; organic acid; gastric juice; bile salt diversity ; antibiotic susceptibility ; resistance ; antimicrobial ; antifungal ; bacteriocin ; organic acid ; gastric juice ; bile salt