Meat starter cultures: Isolation and characterization of lactic acid bacteria from traditional sausages

Abstract

Fermented meat products represent an important segment of our alimentation. Obtaining these products is based on beneficial microorganism activity. In the case of traditional food products, these are commercial starters or autochthonous microflora. Fermentation of raw materials is mainly done by sugar metabolization of lactic acid bacteria (LAB). In addition, these microorganisms can have other beneficial properties too such as probiotic properties, antimicrobial compound production abilities, etc. In order to meet consumer demands, starter cultures are continuously developed to produce high-quality, healthy, and tasty products, thus contributing to guaranteeing microbiological safety and to improving one or more sensory characteristics, technological, nutritional, or health properties of the fermented products. The aim of our research is to determine the technological properties of autochthonous lactic acid bacteria originated from commercial fresh sausages in order to select and use them as potential starter cultures in the meat industry. In our work, we determined the relevant characteristics (such as salt tolerance, proteolytic activity, antimicrobial activity, and antibiotic resistance) of bacteria isolated from 16 fresh sausages. Based on our results, the studied bacterial isolates originated from sausages could be potentially used as autochthonous meat starter cultures.

Probiotic characterization of a commercial starter culture used in the fermentation of sausages

“…Greater zones of inhibition were observed against Gram-positive bacteria L. monocytogenes and S. aureus (Table 1). Lactic acid bacteria isolated from sausages by Laslo et al (2019) also showed an inhibitory effect against S. aureus (16.63 mm) and E. coli (14.47 mm), although with significantly smaller zones of inhibition than that found in this work.…”

“…Gas production and acidification capacity were determined according to Laslo et al (2019). Capsule production was evaluated according to Hitchener et al (1982), through negative staining by the Gins method.…”

“…The growth capacity of the starter culture was checked at pH adjusted to 3, 4, 5, and 6 with 5 M hydrochloric acid (HCl), and at temperatures of 4 °C, 15 °C, 25 °C, 35 °C, and 45 °C (Laslo et al, 2019).…”

“…The starter culture did not produce gas ( Table 3). The lack of gas production in sausage cultures is particularly important, as gas is associated with the formation of cavities within the product (Laslo et al, 2019). In addition, the starter culture did not produce a capsule (Table 3).…”

The Use of Less Conventional Meats or Meat with High pH Can Lead to the Growth of Undesirable Microorganisms during Natural Meat Fermentation

“…In wild duck fermentation processes, S. succinus was the main species isolated. To our knowledge, this is the first time S. succinus has been reported in duck meat fermentation processes, although it has been found in other fermented meat products before [ 42 , 61 ]. This is not necessarily a matter of concern, but some strains of S. succinus exhibit proteolytic, lipolytic, and urease activities and can also be hemolytic and toxigenic [ 62 , 63 ].…”