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Technology and safety assessment for lactic acid bacteria isolated from traditional Bulgarian fermented meat product “lukanka”

Todorov, Svetoslav Dimitrov, Stojanovski, Saso, Iliev, Ilia, Moncheva, Penka, Nero, Luis Augusto, Ivanova, Iskra Vitanova
Brazilian journal of microbiology 2017 v.48 no.3 pp. 576-586
Enterococcus, Lactobacillus, Lactococcus, Pediococcus, antimicrobial peptides, antimicrobial properties, bacteriocins, biogenic amines, fermentation, genes, lactic acid bacteria, pH, proteolysis, safety assessment, salami, selection criteria, temperature, vancomycin, virulence
The present work discusses the technological and new selection criteria that should be included for selecting lactic acid bacteria for production of fermented meat. Lactic acid bacteria isolated from Bulgarian traditional fermented “lulanka” salami was studied regarding some positive technological parameters (growth at different temperature, pH, and proteolytic activity). The presence of genes related to the virulence factors, production of biogenic amines, and vancomycin resistance were presented in low frequency in the studied lactic acid bacteria. On the other hand, production of antimicrobial peptides and high spread of bacteriocin genes were broadly presented. Very strong activity against L. monocytogenes was detected in some of the studied lactic acid bacteria. In addition, the studied strains did not present any antimicrobial activity against tested closely related bacteria such as Lactobacillus spp., Lactococcus spp., Enterococcus spp. or Pediococcus spp. To our knowledge this is the first study on the safety and antimicrobial properties of lactic acid bacteria isolated from Bulgarian lukanka obtained by spontaneous fermentation.