Safety and Functional Aspects of Preselected Enterococci for Probiotic Use in Iberian Dry-Fermented Sausages

Authors

  • Santiago Ruiz-Moyano,

    1. Authors are with Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Univ. de Extremadura, Ctra. de Cáceres s/n. 06071 Badajoz, Spain. Direct inquiries to author Martín (E-mail: amartin@unex.es).
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  • Alberto Martín,

    1. Authors are with Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Univ. de Extremadura, Ctra. de Cáceres s/n. 06071 Badajoz, Spain. Direct inquiries to author Martín (E-mail: amartin@unex.es).
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  • María José Benito,

    1. Authors are with Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Univ. de Extremadura, Ctra. de Cáceres s/n. 06071 Badajoz, Spain. Direct inquiries to author Martín (E-mail: amartin@unex.es).
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  • Emilio Aranda,

    1. Authors are with Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Univ. de Extremadura, Ctra. de Cáceres s/n. 06071 Badajoz, Spain. Direct inquiries to author Martín (E-mail: amartin@unex.es).
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  • Rocío Casquete,

    1. Authors are with Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Univ. de Extremadura, Ctra. de Cáceres s/n. 06071 Badajoz, Spain. Direct inquiries to author Martín (E-mail: amartin@unex.es).
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  • María de Guía Córdoba

    1. Authors are with Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Univ. de Extremadura, Ctra. de Cáceres s/n. 06071 Badajoz, Spain. Direct inquiries to author Martín (E-mail: amartin@unex.es).
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  • In this manuscript a LAB strain was selected for development of safety and probiotic Iberian dry-fermented sausages. Enterococcus faecium SE906 were identified as a potential probiotic meat starter culture suitable for manufacture of these products. The technological properties should be verified by preparation of dry-fermented Iberian sausages using this strain individually and in combination with other starter cultures.

Abstract

ABSTRACT:  The purpose of this study was to investigate enterococci for potential probiotic use in Iberian dry-fermented sausages. A total of 15 strains isolated from Iberian dry-fermented sausages, human feces, and pig feces were evaluated for their safety and functional characteristics including biogenic amine (BA) production, antibiotic susceptibility, hemolysis, virulence determinants, cell adhesion, and antimicrobial activity against foodborne pathogens. The strain Enterococcus faecium SE906 was able to establish itself on the intestinal epithelium, inhibiting such pathogenic bacteria as Listeria monocytogenes in vitro. This strain was also considered safe to be used for its low aminogenic potential, and its antibiotic resistance pattern and virulence determinants, being identified as a potential probiotic meat starter culture suitable for manufacture of dry-fermented Iberian sausages.

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