Nikodinoska Ivana, Tabanelli Giulia, Baffoni Loredana, Gardini Fausto, Gaggìa Francesca, Barbieri Federica, Di Gioia Diana
Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, 40127 Bologna, Italy.
Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy.
Foods. 2023 Feb 7;12(4):727. doi: 10.3390/foods12040727.
Fermentation is one of the most ancient strategies to improve safety and extend shelf-life of the products. Starter cultures are mainly represented by lactic acid bacteria (LAB), which may also be bioprotective agents controlling the fermentation process, the native microbiota and pathogen outgrowth. This work aimed to select new LAB strains from spontaneously fermented sausages produced in different areas of Italy, which can be effective as starter cultures and bioprotective agents in fermented salami. The strains, mainly belonging to the species, were characterized for their ability to inhibit major meat pathogens, the presence of antibiotic resistances and amine production. Moreover, technological performances, such as growth and acidification kinetics at increasing NaCl concentrations, were studied. As a result, new autochthonous strains were obtained, lacking antibiotic resistance, possessing antimicrobial activity against , , and and with high growth performance under osmotic pressure. These strains have the potential for future application to improve the safety of fermented meats, even under conditions in which chemical preservatives are reduced or eliminated. Moreover, studies on autochthonous cultures are pivotal for guaranteeing specific characteristics of traditional products that represent an important cultural heritage.
发酵是提高产品安全性和延长保质期的最古老策略之一。发酵剂主要由乳酸菌（LAB）代表，乳酸菌也可能是控制发酵过程、原生微生物群和病原体生长的生物保护剂。这项工作旨在从意大利不同地区生产的自发发酵香肠中筛选新的乳酸菌菌株，这些菌株在发酵香肠中可作为有效的发酵剂和生物保护剂。这些主要属于该物种的菌株，对其抑制主要肉类病原体的能力、抗生素抗性的存在和胺的产生进行了表征。此外，还研究了诸如在NaCl浓度增加时的生长和酸化动力学等技术性能。结果，获得了新的本土菌株，这些菌株没有抗生素抗性，对、、和具有抗菌活性，并且在渗透压下具有高生长性能。即使在减少或消除化学防腐剂的条件下，这些菌株也有未来应用于提高发酵肉类安全性的潜力。此外，对本土培养物的研究对于保证代表重要文化遗产的传统产品的特定特性至关重要。
