Assessment of safety aspect and probiotic potential of autochthonous Enterococcus faecium strains isolated from spontaneous fermented sausage.

Autor: Žugić Petrović TD; Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, 34000, Kragujevac, Republic of Serbia., Ilić PD; College of Agriculture and Food Technology, Ćirila and Metodija 1, 18400, Prokuplje, Republic of Serbia., Grujović MŽ; Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, 34000, Kragujevac, Republic of Serbia. mirjana.grujovic@pmf.kg.ac.rs., Mladenović KG; Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, 34000, Kragujevac, Republic of Serbia., Kocić-Tanackov SD; Department of Food Preservation Engineering, Faculty of Technology, University of Novi Sad, Boulevard of Cara Lazara 1, 21000, Novi Sad, Republic of Serbia., Čomić LR; Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Radoja Domanovića 12, 34000, Kragujevac, Republic of Serbia.
Jazyk: angličtina
Zdroj: Biotechnology letters [Biotechnol Lett] 2020 Aug; Vol. 42 (8), pp. 1513-1525. Date of Electronic Publication: 2020 Mar 28.
DOI: 10.1007/s10529-020-02874-5
Abstrakt: Objective: The objectives of this research project were isolation, identification, and evaluation of the safety aspect and probiotics properties of 21 Enterococcus faecium strains isolated from sausages originated from southeastern Serbia.
Results: Analyzed E. faecium isolates showed tolerance to simulated gastrointestinal conditions. All the examined isolates grew well on media with 0.1% and 0.2% of phenol. None of the tested isolates were histamine-producers, while the synthesis of tyramine was observed for E. faecium sk8-1 and sk8-17. Full resistance to antibiotics was not observed for any examined isolate of E. faecium (penicillin, amoxicillin, and ofloxacin showed the effect on all tested isolates). An inhibition zone against examined pathogens was exhibited by all strains, with the largest inhibition zone against Pseudomonas spp., Proteus spp. and E. coli (12-30 mm/MIC values ranged from 0.5 to 12 mg mL -1 ).
Conclusion: The results indicated that E. faecium isolates from spontaneously fermented sausage showed a potential for further investigation and possible application as probiotics.
Databáze: MEDLINE
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