2026-02-27T12:13:46Z
2026-02-27T12:13:46Z
2024-10-22
2026-02-27T12:13:46Z
Biogenic amines (BA) in fermented sausages result from amino acid decarboxylation by microbial activity, either from technological or spoilage bacteria. Certain lactic acid bacteria typically found in fermented sausages are characterised for their ability to produce BA, especially histamine and tyramine. On the other hand, the bac teriocinogenic strain Lactiplantibacillus paraplantarum BPF2, isolated from a Spanish spontaneously dryfermented sausages, has been characterized by good technological properties, production of leucocin K with antimicrobial activity against Listeria monocytogenes and ability to reduce the accumulation of BA in the final products. The antagonistic activity of leucocin K bacteriocin was tested in vitro against Companilactobacillus alimentarius SE14 (histamine producer), Enterococcus faecalis EF37 (tyramine producer), and L. monocytogenes Scott A. The inhibition of Comp. alimentarius SE14 by Lpl. paraplantarum BPF2 was assessed in traditional Spanish fermented sausages obtained in pilot plant, and chemico-physical parameters, microbial counts, and BA accu mulation were monitored during fermentation and ripening. Leucocin K produced by Lpl. paraplantarum BPF2 was active in vitro against Comp. alimentarius SE14 and L. monocytogenes but was ineffective against E. faecalis EF37. The inoculation of the strain BPF2 as starter culture did not affect the expected chemico-physical (pH and colour) and microbial characteristics of the dry-fermented sausages. On the other hand, this strain was effective to significantly reduce the accumulation of histamine produced by the strain SE14, as well as putrescine and cadaverine. These findings demonstrated the relevant role of bacteriocin-producing strains as bio-protective starter cultures in improving the safety and quality of fermented meat products
Article
Published version
English
Aliments fermentats; Bacteris; Probiòtics; Fermented foods; Bacteria; Probiotics
Elsevier B.V.
Reproducció del document publicat a: https://doi.org/10.1016/j.foodcont.2024.110962
Food Control, 2024, vol. 168, p. 110962
https://doi.org/10.1016/j.foodcont.2024.110962
cc-by-nc-nd (c) Federica Barbieri, et al., 2024
http://creativecommons.org/licenses/by-nc-nd/4.0/