Isolation and identification of lactic acid bacteria from fermented meat products and evaluation of their antimicrobial effect

Erdoğmuş S.F., Erişmiş U.C., Uğuz C. (2021): Isolation and identification of lactic acid bacteria from fermented meat products and evaluation of their antimicrobial effect. Czech J. Food Sci., 39: 289–296.

download PDF

In this study, 30 lactic acid bacteria (LAB) were isolated from 20 different fermented meat products obtained from the Afyonkarahisar province (Turkey). Molecular identification of these isolates was performed by amplification of the 16S rDNA gene using the polymerase chain reaction (PCR) method. LAB isolated from 'sucuk' (spicy and fermented sausage) samples were identified as Enterococcus faecalis (2 isolates), Enterococcus durans (1 isolate), Lactobacillus sakei (3 isolates), Lactobacillus curvatus (2 isolates), Weissella viridescens (3 isolates), Weissella cibaria (2 isolates) and Weissella hellenica (1 isolate). LAB, isolated from salami samples, were identified as W. viridescens (1 isolate), E. durans (3 isolates), Leuconostoc mesenteroides (4 isolates), Carnobacterium maltaromaticum (1 isolate), Macrococcus caseolyticus (1 isolate). Also, LAB, isolated from sausages samples, were identified as E. faecalis (1 isolate), E. durans (4 isolates), Lactobacillus plantarum (1 isolate). Both agar spot and agar well diffusion assay methods were used to determine the antimicrobial activity of the LAB isolates. Isolates of LAB showed higher antimicrobial activity against Listeria monocytogenes ATCC 19115, Staphylococcus aureus ATCC 25923, Klebsiella pneumoniae NRRL B 4420, Pseudomonas aeruginosa ATCC 11778, Streptococcus faecalis NRRL B 14617 than against Escherichia coli ATCC 35218 and Bacillus subtilis NRS 744. Results showed that the LAB isolates produced antimicrobial substances that have a potential for different industrial and biotechnological uses.

Aymerich T., Martín B., Garriga M., Hugas M. (2003): Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages. Applied and Environmental Microbiology, 69: 4583–4594.
Azadnia P., Khan-Nazer A.H. (2009): Identification of lactic acid bacteria isolated from traditional drinking yoghurt in tribes of Fars province. Iranian Journal of Veterinary Research, 10: 235–240.
Barbosa M.S., Todorov S.D., Belguesmia Y., Choiset Y., Rabesona H., Ivanova V., Chobert J., Haert M.T., Franco B.D.G.M. (2013): Purification and characterization of the bacteriocin produced by Lactobacillus sakei MBSa1 isolated from Brazilian salami. Journal of Applied Microbiology, 116: 1195–1208.
Başbülbül G., Özteber M., Biyik H.H. (2015): Antibiotic resistance in lactic acid bacteria isolated from fermented dairy products and boza. Journal of Microbiology Biotechnology and Food Sciences, 4: 513–517.
Blaser M. (2011): Antibiotic overuse: Stop the killing of beneficial bacteria. Nature, 476: 393–394.
Cotter P.D., Hill C., Ross R.P. (2005): Bacteriocins: Developing innate immunity for food. Nature Reviews Microbiology, 3: 777–788.
Çetin H., Tuncer Y. (2016): Investigation of enterotoxin genes in coagulase-negative Staphylococcus and Macrococcus caseolyticus strains from Turkish dry fermented sausage (sucuk). Journal of Food, 41: 163–170.
Çınar K., Kaban G., Sayin-Borekçi B., Güllüce M., Karadayi M., Kaya M. (2018): Identification and characterization of lactic acid bacteria isolated from sucuk, a traditional Turkish dry-fermented sausage. Journal of Biotechnology, 280: S61.
Çon A.H., Gökalp H.Y. (2000): Production of bacteriocin-like metabolites by lactic acid cultures isolated from sucuk samples. Meat Sciences, 55: 89–96.
Dinçer E., Kıvanç M., Karaca H. (2010): Lactic acid bacteria as biopreservative and bacteriocins. Journal of Food, 35: 1–8.
Kaihei O., Rai A.K., Sato S., Watanabe K., Tamang J.P. (2011): Lactic acid bacteria isolated from ethnic preserved meat products of the Western Himalayas. Food Microbiology, 28: 1308–1315.
López-Cuellar R., Rodríguez-Hernández A.I., Chavarría-Hernández N. (2016): LAB bacteriocin applications in the last decade. Biotechnology and Biotechnological Equipment, 30: 1039–1050.
Masalam M.S., Bahieldin A., Alharbi M.G., Al-Masaudi S., Al-Jaouni S.K., Harakeh S.M., Al-Hindi R. (2018): Isolation, molecular characterization and probiotic potential of lactic acid bacteria in Saudi raw and fermented milk. Evidence Based Complementary and Alternative Medicine, 2018: 1–12.
Moshood A.Y., Tengku H.A. (2013): Lactic acid bacteria: Bacteriocin producer. IOSR Journal of Pharmacology, 3: 44–50.
Newstead L.L., Varjonen K., Nuttall T., Paterson G.K. (2020): Staphylococcal-produced bacteriocins and antimicrobial peptides: Their potential as alternative treatments for Staphylococcus aureus infections. Antibiotics, 9: 1–19.
Paiva de Sousa C. (2008): The impact of food manufacturing practices on food borne diseases. Brazilian Archieves of Biology and Technology, 51: 815–823.
Pringsulaka O., Thongngam N., Suwannasai N., Atthakor W., Pothivejkul K., Rangsiruji A. (2012). Partial characterisation of bacteriocins produced by lactic acid bacteria isolated from Thai fermented meat and fish. Food Control, 23: 547–551.
Samuel A., Miranda J.M., Guarddon M., Nebo C.G., Calo-Mata M.P., Cepeda A., Franco C.M. (2011): Molecular characterization of lactic acid bacteria isolated from beef and stored using vacuum-packaging and advanced vacuum skin packaging systems. CyTA Journal of Food, 9: 335–341.
Schillinger U., Luke F.K. (1989): Antibacterial activity of Lactobacillus sakei isolated from meat. Applied and Environmental Microbiology, 55: 1901–1906.
Sehrawat V., Jhandai P., Jadhav V., Gupta R. (2019): Bio-preservation of foods: A review. European Journal of Nutrition and Food Safety, 11: 164–174.
Silva C.C.G., Silva S.P.M., Ribeiro S.C. (2018): Application of bacteriocins and protective cultures in dairy food preservation. Frontiers Microbiology, 9: 1–15.
White A.R. (2011): Regenerating antibacterial drug discovery, development effective antibacterials: At what cost? The economics of antibacterial resistance and its control. Journal of Antimicrobial Chemotherapy, 66: 1948–1953.
Yang S.C., Lin C.H., Sung C.T., Fang J.Y. (2014): Antibacterial activities of bacteriocins: Application in foods and pharmaceuticals. Frontiers in Microbiology, 5: 1–10.
Yüceer Ö., Tuncer B.Ö. (2015): Determination of antibiotic resistance and biogenic amine production of lactic acid bacteria isolated from fermented Turkish sausage (sucuk). Journal of Food Safety, 35: 276–285.
download PDF

© 2021 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti