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Screening of Lactic Acid Bacteria Isolated from Artisanally Produced Alheira Fermented Sausages as Potential Starter Cultures

2021Conference paper Open access
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dc.contributor.authorFaria, Ana Sofia
dc.contributor.authorFernandes, Nathália
dc.contributor.authorCadavez, Vasco
dc.contributor.authorGonzales-Barron, Ursula
dc.date.accessioned2023-07-20T10:12:40Z
dc.date.available2023-07-20T10:12:40Z
dc.date.issued2021
dc.description.abstractAlheira is a traditional Portuguese fermented sausage, produced without the aid of any starter culture. The objective of this study was to isolate lactic acid bacteria (LAB) naturally present in alheiras, and screen their potential for use as functional starter. Forty alheiras from 8 regional producers were analysed. A total of 335 LAB were isolated from MRS and M17 media and confirmed. Antimicrobial activity against Staphylococcus aureus and Salmonella spp. at 37°C and 10°C was evaluated by spot-on-lawn assay. Sixty-three strains were pre-selected, and their lactic acid production, acidification capacity and proteolytic activity determined. The suitability of the strains was assessed by adjusting two separate Principal Component Analyses (PCA) on MRS and M17 data. Results showed acidification potential as the most determinant feature for strain differentiation across both media, followed by antimicrobial activity; while lactic acid production (LAC) and proteolytic activity (PAct) were the least contributing variables. For MRS strains, PC1 (38.9%) was positively correlated with the acidification capability of strains. PC2 (20.1%) positively correlated with LAC and negatively correlated with inhibition of both pathogens at 10°C and PAct, implying higher antimicrobial potential. Likewise, for M17 strains, PC1 (43.1%) and PC2 (16.7%) characterised higher acidification and greater antimicrobial potential, respectively. The results differentiated 3 clusters of MRS strains, one with higher acidification capacity, related to greater S. aureus inhibition at 37°C; a second cluster with better overall antimicrobial activity and linked to higher proteolytic activity; and a third cluster of strains with more rapid production of lactic acid. One standalone MRS strain presented both greater acidification and antimicrobial potential. From M17 isolates, only two strains presented the highest acidification ability and pathogenic inhibition. These results highlighted several strains with great potential for use as starter cultures in “Alheira”, which could confer protection against foodborne pathogens. In-situ essays are ongoing.pt_PT
dc.description.sponsorshipThe authors are grateful to EU PRIMA programme and the Portuguese Foundation for Science and Technology (FCT) for funding the ArtiSaneFood project (PRIMA/0001/2018). The au-thors are grateful to FCT and FEDER under Programme PT2020 for financial support to CIMO (UIDB/00690/2020).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFaria, Ana Sofia; Fernandes, Nathália; Cadavez, Vasco; Gonzales-Barron, Ursula (2021). Screening of Lactic Acid Bacteria Isolated from Artisanally Produced Alheira Fermented Sausages as Potential Starter Cultures. In Proceedings of The 2nd International Electronic Conference on Foods -“Future Foods and Food Technologies for a Sustainable World”. Online: MDPI. p. 1-6. ISSN 2673-9976pt_PT
dc.identifier.doi10.3390/Foods2021-11007pt_PT
dc.identifier.issn2673-9976
dc.identifier.urihttp://hdl.handle.net/10198/28573
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationInnovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAlheirapt_PT
dc.subjectNon-ready-to-eat sausagept_PT
dc.subjectLactic acid bacteriapt_PT
dc.subjectPathogenspt_PT
dc.subjectPrincipal component analysispt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleScreening of Lactic Acid Bacteria Isolated from Artisanally Produced Alheira Fermented Sausages as Potential Starter Culturespt_PT
dc.typeconference paper
dspace.entity.typePublication
oaire.awardTitleInnovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PRIMA%2F0001%2F2018/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.conferencePlaceOnlinept_PT
oaire.citation.endPage6pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleProceedings of The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World" session Food Microbiology and Fermentationpt_PT
oaire.fundingStream3599-PPCDT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameFaria
person.familyNameCadavez
person.familyNameGonzales-Barron
person.givenNameAna Sofia
person.givenNameVasco
person.givenNameUrsula
person.identifierO-4756-2015
person.identifierR-000-HDG
person.identifier.ciencia-id351B-F431-4180
person.identifier.ciencia-id441B-01AB-A12E
person.identifier.ciencia-id0813-C319-B62A
person.identifier.orcid0000-0002-7339-1036
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-8462-9775
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id56078920800
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id9435483700
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.typeconferenceObjectpt_PT
relation.isAuthorOfPublication7335c15c-1b05-4676-b602-982181a8518b
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