期刊文献

Safety and Functional Aspects of Preselected Enterococci for Probiotic Use in Iberian Dry-Fermented Sausages 收藏

预选肠球菌的安全性和功能方面的使用益生菌在伊比利亚干发酵香肠
原文求助 发布源
作者
Santiago Ruiz-Moyano, Alberto Martín, María José Benito, Emilio Aranda, Rocío Casquete and María de Guía Córdoba
作者单位
Authors are with Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Univ. de Extremadura, Ctra. de Cáceres s/n. 06071 Badajoz, Spain. Direct inquiries to author Martín (E-mail: amartin@unex.es).
关键词
Enterococcus faecium SE906; Iberian dry-fermented sausages; probiotic
关键词译文
屎肠球菌SE906;伊比利亚干发酵香肠;益生菌
发布日期
18 AUG 2009
页码
M398-M404
DOI
10.1111/j.1750-3841.2009.01290.x
来源信息
Journal of Food Science ISSN：0022-1147, 2009年, 74卷, 7期, M398-M404页
摘要
The purpose of this study was to investigate enterococci for potential probiotic use in Iberian dry-fermented sausages. A total of 15 strains isolated from Iberian dry-fermented sausages, human feces, and pig feces were evaluated for their safety and functional characteristics including biogenic amine (BA) production, antibiotic susceptibility, hemolysis, virulence determinants, cell adhesion, and antimicrobial activity against foodborne pathogens. The strain Enterococcus faecium SE906 was able to establish itself on the intestinal epithelium, inhibiting such pathogenic bacteria as Listeria monocytogenes in vitro. This strain was also considered safe to be used for its low aminogenic potential, and its antibiotic resistance pattern and virulence determinants, being identified as a potential probiotic meat starter culture suitable for manufacture of dry-fermented Iberian sausages.
摘要译文
这项研究的目的是调查肠球菌在伊比利亚干发酵香肠潜在的益生菌使用。总共15株来自伊比利亚干发酵香肠，人类粪便，和猪粪便中分离，评价其对安全和功能特性，包括生物胺（BA）的生产，药物敏感性，溶血，毒力决定，细胞粘附，和抗微生物活性食源性致病菌。该菌株屎肠球菌SE906是能够建立本身的肠上皮细胞，抑制这些致病菌如李斯特菌在体外。该菌株也被认为是安全的，以用于其低aminogenic电位，其抗生素抗性图案和毒力决定，被确定为适合于制造的干式发酵伊比利亚香肠一个潜在的益生菌肉起子培养。
Santiago Ruiz-Moyano, Alberto Martín, María José Benito, Emilio Aranda, Rocío Casquete and María de Guía Córdoba. Safety and Functional Aspects of Preselected Enterococci for Probiotic Use in Iberian Dry-Fermented Sausages[J]. Journal of Food Science, 2009,74(7): M398-M404