The SIQUALTECA project: technological and probiotic characteristics of Lactobacillus and coagulase negative Staphylococcus strains as starter for fermented sausage manufacture

Some species of Lactic Acid Bacteria (LAB) and coagulase negative staphylococci (CNS) are generally used as starter cultures for dry fermented sausages because of their capability to positively affect the organoleptic and hygienic characteristics of these products. Among LAB, lactobacilli are of increasing interest for their probiotic properties, which can exert a positive effect on human health. Actually, the most common way of consumption of probiotics is represented by fermented dairy products, but recently the new idea to use probiotic strains in other foods, such as fermented meat products, is developing. Therefore the aim of this study was the selection of suitable Lactobacillus (Lb.) and Staphylococcus (S.) strains, isolated from dry fermented sausages, to formulate an innovative meat starter culture showing probiotic characteristics. 11 Lactobacillus strains were characterized for probiotic behaviour (survival to low pH, growth in the intestinal environment, adhesion to intestinal epithelium, utilization of prebiotic carbohydrates) and technological properties (growth in presence of NaCl, antimicrobial, acidifying, superoxide dismutase (SOD), proteolytic and nitrate reductase activities). Most of them belonged to the Lb. plantarum species. 96 Staphylococcus strains were characterized for technological properties such as nitrate reductase, proteolytic, lipolytic and antioxidant activities as well as growth ability at different temperatures, pH and NaCl concentrations. All Lactobacillus strains showed interesting probiotic properties and good antimicrobial, antioxidant and acidifying activities. Several Staphylococcus strains possess remarkable antioxidant, nitrate reductase and proteolytic activities and growth characteristics (temperature, pH and NaCl). In conclusion, the strains characterized in the present research are eligible as a good starter cultures for different technological conditions and types of manufacture of fermented sausages. Moreover, provided the probiotic behaviour of lactobacilli, the starter culture formulated could be defined as probiotic and may favour the development of new fermented meat as functional food.