Authors are with the CIISA, The Centre for Interdisciplinary Research in Animal Health, Faculty of Veterinary Medicine, Univ. of Lisbon, Avenida da Univ. Técnica, Pólo Univ. do Alto da Ajuda, 1300-477, Lisbon, Portugal.
J Food Sci. 2018 Oct;83(10):2544-2549. doi: 10.1111/1750-3841.14298. Epub 2018 Sep 5.
The aim of this study was to evaluate the decarboxylase activity of coagulase-negative staphylococci (CNS) and lactic acid bacteria (LAB) involved in meat products fermentation, in order to characterize and select the strains most suitable to be used as safe starter cultures. Isolates were obtained from traditional Portuguese dry fermented meat sausages, identified by PCR and characterized according to their technological properties. Lactobacilli and enterococci were assessed for their bacteriocinogenic potential. Biogenic amines (BA) were screened by culture method and analyzed by RP-HPLC/UV. The screening method, compared with chromatographic analysis, was not reliable for CNS and LAB strains selection. Tyramine decarboxylase activity was present in CNS strains, with a slight production of amines. No other hazardous BA were produced. Among lactobacilli, moderate production of tyramine was related only to Lactobacillus curvatus, with some strains producing putrescine or 2-phenylethylamine. Enterococci were high and moderate producers of tyramine and 2-phenylethylamine, respectively. Staphylococcus xylosus, Staphylococcus equorum, and Staphylococcus carnosus, independent of their genetic and technological profiles and BA production, were adequate for use in meat products, according to the data. Lactobacillus plantarum and Lactobacillus sakei strains could also be selected for starters.
The selection of coagulase-negative staphylococci and lactic acid bacteria (LAB) isolates were based on their production of biogenic amines in order to avoid this potential hazard production in meat products. The most suitable isolates could be used as safe starter cultures in meat products industry. The staphylococci and LAB selected will achieve particular organoleptic characteristics in meat products and bioprotection from pathogens.
本研究旨在评估参与肉类发酵的凝固酶阴性葡萄球菌（CNS）和乳酸菌（LAB）的脱羧酶活性，以对最适合用作安全发酵剂的菌株进行特性描述和选择。从传统的葡萄牙干式发酵肉类香肠中分离出的菌株，通过 PCR 进行鉴定，并根据其技术特性进行特征描述。评估乳酸菌和肠球菌的细菌素产生潜力。采用培养法筛选生物胺（BA），并通过 RP-HPLC/UV 进行分析。与色谱分析相比，筛选方法不可靠，无法用于 CNS 和 LAB 菌株的选择。CNS 菌株存在酪胺脱羧酶活性，可轻微产生胺类物质。未产生其他有害 BA。在乳酸菌中，仅 Lactobacillus curvatus 中度产生酪胺，一些菌株产生腐胺或 2-苯乙胺。肠球菌分别为高和中度酪胺和 2-苯乙胺的生产者。无论 S. xylosus、S. equorum 和 S. carnosus 的遗传和技术特征以及 BA 产生情况如何，根据数据，它们均适合用于肉类产品。Lactobacillus plantarum 和 Lactobacillus sakei 菌株也可被选择用于发酵剂。
根据生物胺的产生情况选择凝固酶阴性葡萄球菌和乳酸菌（LAB）的分离株，以避免在肉类产品中产生这种潜在的危害。最合适的分离株可用于肉类工业中的安全发酵剂。所选的葡萄球菌和 LAB 将在肉类产品中获得特殊的感官特性，并对病原体具有生物保护作用。
