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Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats

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...

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Autores principales: Parlindungan, Elvina, Lugli, Gabriele A., Ventura, Marco, van Sinderen, Douwe, Mahony, Jennifer
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305854/
https://www.ncbi.nlm.nih.gov/pubmed/34359389
http://dx.doi.org/10.3390/foods10071519
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author Parlindungan, Elvina
Lugli, Gabriele A.
Ventura, Marco
van Sinderen, Douwe
Mahony, Jennifer
author_facet Parlindungan, Elvina
Lugli, Gabriele A.
Ventura, Marco
van Sinderen, Douwe
Mahony, Jennifer
author_sort Parlindungan, Elvina
collection PubMed
description 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.
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spelling pubmed-83058542021-07-25 Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats Parlindungan, Elvina Lugli, Gabriele A. Ventura, Marco van Sinderen, Douwe Mahony, Jennifer Foods Article 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. MDPI 2021-07-01 /pmc/articles/PMC8305854/ /pubmed/34359389 http://dx.doi.org/10.3390/foods10071519 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Parlindungan, Elvina
Lugli, Gabriele A.
Ventura, Marco
van Sinderen, Douwe
Mahony, Jennifer
Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats
title Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats
title_full Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats
title_fullStr Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats
title_full_unstemmed Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats
title_short Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats
title_sort lactic acid bacteria diversity and characterization of probiotic candidates in fermented meats
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305854/
https://www.ncbi.nlm.nih.gov/pubmed/34359389
http://dx.doi.org/10.3390/foods10071519
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