从保加利亚传统发酵肉制品“卢坎卡”中分离出的乳酸菌的技术与安全性评估。
Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product "lukanka".
作者信息
Todorov Svetoslav Dimitrov, Stojanovski Saso, Iliev Ilia, Moncheva Penka, Nero Luis Augusto, Ivanova Iskra Vitanova
机构信息
Universidade Federal de Viçosa, Departamento de Veterinária, Campus UFV, Viçosa, Minas Gerais, Brazil.
Sofia University "St. Kliment Ohridski", Faculty of Biology, Department of General and Industrial Microbiology, Sofia, Bulgaria.
出版信息
Braz J Microbiol. 2017 Jul-Sep;48(3):576-586. doi: 10.1016/j.bjm.2017.02.005. Epub 2017 May 11.
The present work discusses the technological and new selection criteria that should be included for selecting lactic acid bacteria for production of fermented meat. Lactic acid bacteria isolated from Bulgarian traditional fermented "lulanka" salami was studied regarding some positive technological parameters (growth at different temperature, pH, and proteolytic activity). The presence of genes related to the virulence factors, production of biogenic amines, and vancomycin resistance were presented in low frequency in the studied lactic acid bacteria. On the other hand, production of antimicrobial peptides and high spread of bacteriocin genes were broadly presented. Very strong activity against L. monocytogenes was detected in some of the studied lactic acid bacteria. In addition, the studied strains did not present any antimicrobial activity against tested closely related bacteria such as Lactobacillus spp., Lactococcus spp., Enterococcus spp. or Pediococcus spp. To our knowledge this is the first study on the safety and antimicrobial properties of lactic acid bacteria isolated from Bulgarian lukanka obtained by spontaneous fermentation.
本研究探讨了用于发酵肉制品生产的乳酸菌筛选时应纳入的技术和新的选择标准。对从保加利亚传统发酵“卢兰卡”香肠中分离出的乳酸菌进行了一些积极技术参数（在不同温度、pH值下的生长情况以及蛋白水解活性）的研究。在所研究的乳酸菌中，与毒力因子相关的基因、生物胺的产生以及对万古霉素的耐药性出现频率较低。另一方面，抗菌肽的产生和细菌素基因的高传播性广泛存在。在一些所研究的乳酸菌中检测到对单核细胞增生李斯特菌有很强的活性。此外，所研究的菌株对测试的密切相关细菌，如乳酸杆菌属、乳球菌属、肠球菌属或片球菌属，没有任何抗菌活性。据我们所知，这是关于通过自发发酵从保加利亚卢兰卡香肠中分离出的乳酸菌的安全性和抗菌特性的首次研究。
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