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首页> 美国卫生研究院文献>Brazilian Journal of Microbiology >Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product lukanka
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Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product lukanka

机译：从保加利亚传统发酵肉制品 lukanka分离出的乳酸菌的技术和安全性评估

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摘要

The present work discusses the technological and new selection criteria that should be included for selecting lactic acid bacteria for production of fermented meat. Lactic acid bacteria isolated from Bulgarian traditional fermented “lulanka” salami was studied regarding some positive technological parameters (growth at different temperature, pH, and proteolytic activity). The presence of genes related to the virulence factors, production of biogenic amines, and vancomycin resistance were presented in low frequency in the studied lactic acid bacteria. On the other hand, production of antimicrobial peptides and high spread of bacteriocin genes were broadly presented. Very strong activity against L. monocytogenes was detected in some of the studied lactic acid bacteria. In addition, the studied strains did not present any antimicrobial activity against tested closely related bacteria such as Lactobacillus spp., Lactococcus spp., Enterococcus spp. or Pediococcus spp. To our knowledge this is the first study on the safety and antimicrobial properties of lactic acid bacteria isolated from Bulgarian lukanka obtained by spontaneous fermentation.
机译：本工作讨论了选择乳酸菌用于生产发酵肉应包括的技术和新的选择标准。研究了从保加利亚传统发酵“ lulanka”香肠中分离出的乳酸菌的一些积极技术参数（在不同温度，pH和蛋白水解活性下的生长）。在研究的乳酸菌中，与致病因子，生物胺的产生和万古霉素抗性有关的基因的存在频率较低。另一方面，广泛地提出了抗菌肽的产生和细菌素基因的高度传播。在一些研究过的乳酸菌中，发现了针对单核细胞增生李斯特菌的非常强的活性。另外，所研究的菌株对经测试的密切相关的细菌如乳杆菌属，乳球菌属，肠球菌属没有任何抗菌活性。或Pediococcus spp。据我们所知，这是对通过自发发酵从保加利亚卢坎卡分离出的乳酸菌的安全性和抗菌特性的首次研究。

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