Determination of safety properties of lactobacilli strains isolated from goat-meat sausages.

MIRIAM T. NEDIANI; GARCÍA, L.; SOLEDAD LOPEZ ALZOGARAY; FADDA S,

Simposio; IV Simposio Internacional de Bacterias Lácticas-SIBAL CERELA- CONICET; 2013

DETERMINATION OF SAFETY PROPERTIES OF LACTOBACILLI STRAINS ISOLATED FROM GOAT-MEAT SAUSAGES  T. Nediani1; L. García1; S. López Alzogaray1; S. Fadda21Facultad de Agronomía y Agroindustrias. UNSE. Av. Belgrano 1912. 4200. Santiago del Estero. Argentina. 2CERELA-CONICET. Chacabuco 145. 4000. Tucumán. Argentina.  terened@unse.edu.ar   Lactic acid bacteria play an essential role in fermented sausage processing. The objective of this work was to study the hygienic properties (acidifying capacity, synthesis of biogenic amines and antimicrobial substance production) of 170 lactobacilli strains isolated from spontaneously fermented sausages elaborated with different proportions of goat meat. The strains were isolated and identified by phenotypic tests as L. curvatus (28%), L. sakei (24%), L. alimentarius (13.33%), L. casei subsp. tolerans (9.33%), L. plantarum (8.66%), L. brevis (6%), L. casei subsp. rhamnosus (5.33%) and L. farciminis (5.33%). Even if none of the lactobacilli strains were found to produce bacteriocin when tested against Listeria inocua, a high acidifying capacity in sarcoplasmic juice (24 h, 30°C) was observed in L. plantarum (pH 3,86± 0.03) and L. curvatus (pH 3,93±0,02) strains while only the 19% of the L. sakei (pH 3,89±0,05) strains showed a good acidogenic potential. These three species exhibited the greatest viability in the sarcoplasmic juice (around 8 Log CFU/ml at 24 h). The absence of lysine-, tyrosine- and histidine-descarboxylase activity was detected indicating no biogenic amine production. The suitable combination of the most efficient strains in the formulation of a starter culture could contribute to assure the homogeneity and the hygienic and sensorial quality of meat fermented foods.