Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, P.B. 250, 54124 Thessaloniki, Greece.
Meat Sci. 2003 Oct;65(2):859-67. doi: 10.1016/S0309-1740(02)00292-9.
A total of 147 lactic acid bacteria was isolated from two types of naturally fermented dry sausages at four different stages of the ripening process studied in order to select the most suitable strains according to their technological characteristics including probiotic properties and antimicrobial activity against food-borne pathogens. Identification of the isolates revealed that 90% were lactobacilli, 4% enterococci, 3% Pediococcus sp. and sporadic isolates of Weissella viridescens, Leuconostoc pseudomesenteroides, and Leuconostoc sp. The isolated strains of Lactobacillus sakei (49 isolates), Lactobacillus curvatus (24 isolates) and Lactobacillus plantarum (7 isolates) were further characterized. All strains could grow at 15 °C, whereas the majority of the strains was able to grow in the presence of 6.5% NaCl and on acetate agar. The enzymatic potential of the strains was evaluated using the API ZYM system. During in vitro investigations all strains exhibited high leucine and valine aminopeptidase activities and moderate acid phosphatase and phosphohydrolase activities. Some strains showed very weak lipolytic activity. The enzyme profiling is an important factor for selection of strains as starter cultures. A large majority of the strains tolerated 0.1% bile salts whereas 58% of Lactobacillus curvatus strains and all Lactobacillus plantarum strains were resistant to 0.3% bile salts. All Lactobacillus sakei strains and the majority of Lactobacillus curvatus and Lactobacillus plantarum strains exhibited an anti-listerial activity against three Listeria monocytogenes strains. A percentage of 75, 50 and 29% of Lactobacillus sakei, L. curvatus and L. plantarum strains, respectively, could inhibit two Staphylococcus aureus strains. The contribution of the selected strains to a possible inhibition of Listeria monocytogenes and S. aureus in situ on fermented meats would be of considerable interest to enhance the hygienic quality of these products.
为了根据其技术特性（包括益生菌特性和对食源性病原体的抗菌活性）选择最适合的菌株，从两种自然发酵干香肠中分离了 147 株乳酸菌，研究了成熟过程中的四个不同阶段。分离株的鉴定结果表明，90%为乳杆菌属，4%为肠球菌属，3%为魏斯氏菌属，零星分离出魏斯氏菌属、肠膜明串珠菌属和乳杆菌属。进一步对分离的清酒乳杆菌（49 株）、弯曲乳杆菌（24 株）和植物乳杆菌（7 株）菌株进行了表征。所有菌株均可在 15°C 下生长，而大多数菌株可在 6.5%NaCl 存在下和乙酸盐琼脂上生长。使用 API ZYM 系统评估了菌株的酶潜能。在体外研究中，所有菌株均表现出高亮氨酸和缬氨酸氨肽酶活性以及中等的酸性磷酸酶和磷酸水解酶活性。一些菌株表现出非常弱的脂肪酶活性。酶谱是选择用于发酵香肠的菌株的重要因素。大多数菌株耐受 0.1%胆盐，而 58%的弯曲乳杆菌和所有植物乳杆菌对 0.3%胆盐有抗性。所有清酒乳杆菌菌株和大多数弯曲乳杆菌和植物乳杆菌菌株均对三种单核细胞增生李斯特菌表现出抗李斯特菌活性。清酒乳杆菌、弯曲乳杆菌和植物乳杆菌菌株分别有 75%、50%和 29%能够抑制两种金黄色葡萄球菌菌株。这些选定的菌株对发酵肉中李斯特菌和金黄色葡萄球菌的原位抑制作用将极大地提高这些产品的卫生质量。
