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Meat Sci. 2004 Jun;67(2):309-17. doi: 10.1016/j.meatsci.2003.11.003.

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

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1
Dipartimento di Scienza degli Alimenti, Sezione di Microbiologia, Agraria, Alimentare, Ambientale e di Igiene, Stazione di Microbiologia, Industriale, Università degli Studi di Napoli "Federico II", Via Università, 100, 80055 Portici (Naples), Italy.

Abstract

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.

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