engleski

Selection of Enterococcus and Lactobacillus strains from dry sausages for their potential use as probiotics

This study aimed to carry out a safety assessment, as well as the ability of lactobacilli and enterococci (n=14) isolated from dry fermented sausages to autoaggregate and survive in simulated gastrointestinal (GI) conditions, in order to evaluate their potential use as probiotics. All genotypes were designated as safe in term of antibiotic susceptibility, the absence of genes encoding for virulence traits and biogenic amines. Notable differences were observed among the genotypes belonging to the same species, regarding their survival rates in simulated GI conditions, as well as their poor adhesiveness capacity, which ranged from 9.14 % to 31.15 %.

probiotics ; dry fermented sausages ; enterococci ; lactobacilli ; safety aspects

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