Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece.; Applied Microbiology and Molecular Biotechnology Research Group, Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupolis 68100, Greece.
Meat Sci. 2014 Feb;96(2 Pt A):948-55. doi: 10.1016/j.meatsci.2013.09.013. Epub 2013 Sep 25.
The aim was the assessment of immobilized Lactobacillus casei ATCC 393 on wheat in the production of probiotic dry-fermented sausages and the investigation of the microbial dynamics. For comparison, sausages containing either free L. casei ATCC 393 or no starter culture were also prepared. During ripening, the numbers of lactobacilli exceeded 7 log cfu/g, while a drastic decrease was observed in enterobacteria, staphylococci and pseudomonas counts. Microbial diversity was further studied applying a PCR-DGGE protocol. Members of Lactobacillus, Leuconostoc, Lactococcus, Carnobacterium, Brochothrix, Bacillus and Debaryomyces were the main microbial populations detected. Microbiological and strain-specific multiplex PCR analysis confirmed that the levels of L. casei ATCC 393 in the samples after 66 days of ripening were above the minimum concentration for conferring a probiotic effect (≥ 6 log cfu/g). However, after heat treatment, this strain was detected at the above levels, only in sausages containing immobilized cells.
目的是评估固定化干酪乳杆菌 ATCC 393 在小麦生产益生菌干发酵香肠中的应用，并研究微生物动态。为了进行比较，还制备了含有游离干酪乳杆菌 ATCC 393 或没有起始培养物的香肠。在成熟过程中，乳酸菌数量超过 7 对数 cfu/g，而肠杆菌、葡萄球菌和假单胞菌的数量则急剧下降。进一步采用 PCR-DGGE 方案研究了微生物多样性。检测到的主要微生物种群包括乳杆菌、肠球菌、乳球菌、肉杆菌、微球菌、芽孢杆菌和德巴利酵母。微生物学和菌株特异性多重 PCR 分析证实，在成熟 66 天后的样品中，干酪乳杆菌 ATCC 393 的水平高于赋予益生菌效果的最低浓度（≥ 6 对数 cfu/g）。然而，经过热处理后，只有在含有固定化细胞的香肠中，才能检测到该菌株达到上述水平。
