Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages

• Published in: Meat science 2013-10, Vol.95 (2), p.272-280
• Main Authors: Landeta, G., Curiel, J.A., Carrascosa, A.V., Muñoz, R., de las Rivas, B.
• Format: Article
• Language: English
• Subjects: Animals; Anti-Bacterial Agents; Antibiotic resistance; Antigens, Bacterial - isolation & purification; Bacterial Proteins - isolation & purification; Biofilms; Biofilms - drug effects; Biogenic amines; Biogenic Amines - biosynthesis; Consumer Product Safety; DNA, Bacterial - isolation & purification; Drug Resistance, Bacterial - drug effects; Enterococcus faecium - drug effects; Enterococcus faecium - isolation & purification; Food Microbiology; Food Safety; Lactic acid bacteria; Lactobacillus - drug effects; Lactobacillus - isolation & purification; Lactobacillus plantarum - drug effects; Lactobacillus plantarum - isolation & purification; Meat products; Meat Products - microbiology; Starter culture; Swine; Tetracycline - pharmacology; Tyramine - biosynthesis; Virulence Factors - genetics
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2013.05.019

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. •Technological and safety-related properties were analyzed in a LAB collection.•E. faecium strains were resistant to at least three classes of antibiotics tested.•L. sakei strains were sensitive to the antibiotics tested except to tetracycline.•L. sakei Al-142 strain showed tyramine production.•E. faecium only posses the efaA gene as virulence factor.