Microbiological characteristics of “androlla”, a Spanish traditional pork sausage

Milk is a natural product secreted by mammals. Both food and drink, it is of great nutritional interest and lends it-self to many therapeutic, technological and industrial applications. Indeed, the importance of milk in the human diet has been well established and its regular consumption has been recommended. In addition, several studies have shown that milk represents an important source of probiotic lactic acid bacteria [1]. The study of this biological fluid could be a challenge to obtain a possible diversity of probiotic lactic acid bacteria.The colonization of the gut by probiotic bacteria prevents growth of many bacteria by competitive exclusion and by the production of organic acids and antimicrobial compounds. In addition, studies suggest that functional foods containing probiotics minimize the risk of heart disease and therefore, the characterization of the active ingredients and the type and number of the probiotics is important [5]. Also, antioxidant activity is an important effect of probiotics which consists in the protection of cells from oxidation problem [6]. Thus, the aim of this study was to evaluate the co-existence behaviour of probiotic strains between them, antagonistic power against pathogens, cholesterol assimilation and antioxidant properties.Three probiotic Lactobacillus plantarum strains such as BA12, CT28 and OSO47, isolated respectively from cow, goat and sheep Tunisian raw milks, were identified and characterized in UR 13AGR 02, ESIAT, Tunisia. The cultures were stored at 20% of glycerol at -80°C. For this study, the probiotic cultures were activated for three times in de Mann Rogosa Sharpe (MRS) broth (Biokar Diagnostics) using 1% of inoculum and incubated at 37°C for 18h.Identifying and characterizing bacteria all over the world are essential in the study of human health. The term "probiotic" was de- Materials and Methods Growth of probiotic strainsThe strains were streaked perpendicular to each other on MRS agar and incubated was done at 37°C for 48h to observe their coexistence at the crossing points of the streaks [7].

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“…In fact, they confer beneficial effects on human health by inhibiting the colonization of pathogens in the gut [13].…”

Section: Resultsmentioning

confidence: 99%

Beneficial Effects of Probiotic Lactobacillus plantarum Isolated from Cow, Goat and Sheep Raw Milks

Mahmoudi¹,

Telmoudi²,

Hassouna³

2018

acta scient microb

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“…This species comprised 73% of the strains of staphylococci isolated from the surface of the pieces in the batches made without additives, 86% of those isolated from the interior of the pieces in the batches made without additives, 73% of those isolated from the surface of the pieces in the batches made with additives, and 82% of those isolated from the interior of the pieces in the batches made with additives. This species has also been identified as the most abundant species of Staphylococcus in other raw-cured meat products made from whole pieces (Von Reinbaben and Seipp, 1986;Molina et al, 1989;Carrascosa and Cornejo, 1991;Cornejo and Carrascosa, 1991;Rodríguez et al, 1994) and in fermented sausages (Seager et al, 1986;Coppola et al, 2000;Cocolin et al, 2001;Papamanoli et al, 2002;Rantsiou et al, 2005;Martín et al, 2006;García Fontán et al, 2007b;Martín et al, 2007). This species is, in fact, one of the most resistant to unfavourable environmental conditions (McMeekin et al, 1987;Chandler and McMeekin, 1989).…”

Section: Species Isolated Throughout the Manufacturing Processmentioning

confidence: 92%

“…Other authors have also isolated this species from other raw-cured meat products made from whole pieces (Van der Riet, 1982;Kotzekidou, 1992;García et al, 1995) and from fermented sausages (Papamanoli et al, 2002;Martín et al, 2006;García Fontán et al, 2007b), although also in very low proportions. This species is included among the starter cultures used in raw meat products (Lücke and Hechelmann, 1987).…”

Section: Species Isolated Throughout the Manufacturing Processmentioning

confidence: 96%

“…This species was isolated equally from the batches made without additives and from those made with additives, and from the surface and the interior of the pieces. Staphylococcus equorum was the main species of staphylococci isolated from Spanish cecina (García et al, 1995) and has also been isolated by different authors in other raw-cured meat products made from whole pieces Kotzekidou, 1992;Rodríguez et al, 1994;Rodríguez Jovita, 1997), and from fermented sausages (Cantoni and Pizzo, 1980;Simonetti and Cantoni, 1983;Comi et al, 1986;Seager et al, 1986;García Fontán et al, 2007b). Staphylococus equorum is, along with Staph.…”

Section: Species Isolated Throughout the Manufacturing Processmentioning

confidence: 96%

“…Micrococcus lylae has been isolated by De la Rosa et al (1990) in semi-preserved meat products, by García Fontán et al (2007b) in fermented sausages, and by Cordero and Zumalacárregui (2000) from salt from the salting process of hams from white and Iberian pigs. Its origin also appears to be associated with handling of the pieces since this species is habitually present on human skin (Kloos et al, 1974).…”

Section: Species Isolated Throughout the Manufacturing Processmentioning

confidence: 99%

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Study of the Micrococcaceae and Staphylococcaceae throughout the Manufacture of Dry-Cured Lacón (a Spanish Traditional Meat Product) Made without or with Additives

Lorenzo¹,

Fontán²,

Gómez³

et al. 2012

JFR

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Micrococcaceae and Staphylococcaceae were enumerated (on SPC agar + 7.5% NaCl) in samples from the surface and the interior of pieces of dry-cured lacón (a Spanish traditional meat product), at different stages of the manufacturing process, and from six different batches (three made without and three with additives -glucose, sodium nitrite, sodium nitrate, sodium ascorbate, and sodium citrate-). The use of additives did not affect the counts or evolution of this microbial group.For four batches (two without and two with additives), a total of 335 strains were isolated and identified by classical methods.Staphylococcus xylosus was the most abundant and constant species throughout manufacture of the batches made without and with additives. Other species of staphylococci were isolated, including: Staph. equorum, Staph. sciuri, Staph. gallinarum, Staph. cohnii, Staph. intermedius, Staph. capitis, Staph. epidermidis, Staph. simulans and Staph. warneri

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European Products

Lücke

2014

Handbook of Fermented Meat and Poultry

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Microbiological characteristics of “androlla”, a Spanish traditional pork sausage

Cited by 111 publications

References 24 publications

Beneficial Effects of Probiotic Lactobacillus plantarum Isolated from Cow, Goat and Sheep Raw Milks

Beneficial Effects of Probiotic Lactobacillus plantarum Isolated from Cow, Goat and Sheep Raw Milks

Study of the Micrococcaceae and Staphylococcaceae throughout the Manufacture of Dry-Cured Lacón (a Spanish Traditional Meat Product) Made without or with Additives

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