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Genetic identification and technological potential of indigenous lactic acid bacteria isolated from Alheira, a traditional portuguese sausage

2024Journal article Open access
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dc.contributor.authorFernandes, Nathália
dc.contributor.authorFaria, Ana Sofia
dc.contributor.authorCarvalho, Laís
dc.contributor.authorChoupina, Altino
dc.contributor.authorRodrigues, Carina
dc.contributor.authorGonzales-Barron, Ursula
dc.contributor.authorCadavez, Vasco
dc.date.accessioned2024-03-21T11:52:24Z
dc.date.available2024-03-21T11:52:24Z
dc.date.issued2024
dc.description.abstractAlheira is a naturally fermented meat sausage traditionally made in the Portuguese region of Trás-os-Montes. Lactic acid bacteria (LAB) are the dominant microorganisms in alheira and can endow it with various technological properties. This study aimed (1) to characterize technological features and in vitro antimicrobial activity of LAB isolated from alheira, and (2) to reveal associations between such phenotypic characteristics and the isolates species identified through amplification and sequencing of the 16S ribosomal gene. Sixty-two LAB isolates were identified and Enterococcus (E.) faecium corresponded to 32.3% of isolates, followed by Leuconostoc (L.) mesenteroides (19.4%) and Latilactobacillus (Lb.) sakei (17.7%), aligning with previous research on traditional Portuguese fermented meat sausages. The phenotypic analysis of LAB isolates indicated diverse acidification capacities, proteolytic activities, and inhibitory effects against foodborne pathogens Listeria (L.) monocytogenes, Salmonella (S.) Typhimurium and Staphylococcus (S.) aureus. Overall, lactobacilli displayed high inhibition activity against the pathogens S. aureus, L. monocytogenes, and S. Typhimurium. Although the mechanisms for the inhibition of pathogen growth need to be further elucidated, these findings enhance our understanding of LAB diversity and functionality in alheira sausages, contributing to product safety and quality.pt_PT
dc.description.sponsorshipThe research was funded by the Foundation for Science and Technology (FCT, Portugal) financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021). The authors are grateful to EU PRIMA and the Portuguese Foundation for Science and Technology (FCT) for funding the PAS-AGRO-PAS (PRIMA/0014/2022) project.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFernandes, Nathália; Faria, Ana Sofia; Carvalho, Laís; Choupina, Altino; Rodrigues, Carina; Gonzales-Barron, Ursula; Cadavez, Vasco (2024). Genetic identification and technological potential of indigenous lactic acid bacteria isolated from Alheira, a traditional portuguese sausage. Foods. eISSN 2304-8158. 13:4, 1-18pt_PT
dc.identifier.doi10.3390/foods13040598pt_PT
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/29641
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationLA/P/0007/2021pt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectFermented meatpt_PT
dc.subjectFood qualitypt_PT
dc.subjectPhylogenetic analysispt_PT
dc.subjectTraditional foodpt_PT
dc.titleGenetic identification and technological potential of indigenous lactic acid bacteria isolated from Alheira, a traditional portuguese sausagept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.citation.conferencePlaceMDPIpt_PT
oaire.citation.endPage18pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume13pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameChoupina
person.familyNameRodrigues
person.familyNameGonzales-Barron
person.familyNameCadavez
person.givenNameAltino
person.givenNameCarina
person.givenNameUrsula
person.givenNameVasco
person.identifier587972
person.identifierR-000-HDG
person.identifier.ciencia-id1A14-77FC-9656
person.identifier.ciencia-idC415-C677-0253
person.identifier.ciencia-id0813-C319-B62A
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.orcid0000-0002-3956-9398
person.identifier.orcid0000-0001-9773-1413
person.identifier.orcid0000-0002-8462-9775
person.identifier.orcid0000-0002-3077-7414
person.identifier.ridL-5382-2014
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id14051602500
person.identifier.scopus-author-id9435483700
person.identifier.scopus-author-id9039121900
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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