Journal
MEAT SCIENCE
Volume 95, Issue 2, Pages 272-280Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2013.05.019
Keywords
Lactic acid bacteria; Starter culture; Meat products; Biogenic amines; Biofilms; Antibiotic resistance
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Funding
- Instituto Nacional de Investigacion Agraria y Alimentaria [RM2008-00002, RM2012-00004]
- Comision Interministerial de Ciencia y Tecnologia [CSD2007-00063 FUN-C-FOOD]
- (ALIBIRD) (Comunidad de Madrid) [S2009/AGR-1469]
- [AGL2008-01052]
- [AGL2011-22745]
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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. (c) 2013 Elsevier Ltd. All rights reserved.
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