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Safety and Functional Aspects of Preselected Enterococci for Probiotic Use in Iberian Dry‐Fermented Sausages
Author(s) -
RuizMoyano Santiago,
Martín Alberto,
Benito María José,
Aranda Emilio,
Casquete Rocío,
Córdoba María de Guía
Publication year - 2009
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2009.01290.x
Subject(s) - probiotic , listeria monocytogenes , enterococcus faecium , food science , fermentation , microbiology and biotechnology , biology , starter , enterococcus , antimicrobial , virulence , bacteria , antibiotics , biochemistry , genetics , gene
The purpose of this study was to investigate enterococci for potential probiotic use in Iberian dry‐fermented sausages. A total of 15 strains isolated from Iberian dry‐fermented sausages, human feces, and pig feces were evaluated for their safety and functional characteristics including biogenic amine (BA) production, antibiotic susceptibility, hemolysis, virulence determinants, cell adhesion, and antimicrobial activity against foodborne pathogens. The strain Enterococcus faecium SE906 was able to establish itself on the intestinal epithelium, inhibiting such pathogenic bacteria as Listeria monocytogenes in vitro . This strain was also considered safe to be used for its low aminogenic potential, and its antibiotic resistance pattern and virulence determinants, being identified as a potential probiotic meat starter culture suitable for manufacture of dry‐fermented Iberian sausages.