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Exploring the role of Autochthonous lactic acid Bacteria in enhancing quality and safety of Alheira

2024Master thesis Open access
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datacite.subject.fosEngenharia e Tecnologia::Outras Engenharias e Tecnologiaspt_PT
dc.contributor.advisorCadavez, Vasco
dc.contributor.advisorGonzales-Barron, Ursula
dc.contributor.authorFernandes, Nathália
dc.date.accessioned2024-10-07T13:57:34Z
dc.date.available2024-10-07T13:57:34Z
dc.date.issued2024
dc.description.abstractThe alheira is a traditional meat sausage produced 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) Isolate and identify LAB from artisanally produced alheiras from the Trás-os-Montes region; 2) Study their phenotypic characteristics and in vitro antimicrobial activity; and 3) Differentiate and associate the phenotypic characteristics of the LAB with 16S ribosomal gene sequencing data. 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. LAB play an essential role as biological control agents, generating metabolites with antimicrobial properties, including organic acids, proteases, peptidases and bacteriocins. Overall, lactobacilli displayed high inhibition activity ((inhibition zone radius higher than 10 mm) against the pathogens S. aureus, L. monocytogenes and S. Typhimurium. The mechanisms of pathogenic microorganism inhibition remain to be clarified and will be the subject of future studies. However, these results reveal the significant diversity of LAB found in artisanally produced alheiras, as well as their contribution to the microbiological safety and organoleptic characteristics of alheiras.pt_PT
dc.description.abstractA alheira é um enchido de carne tradicionalmente produzido na região portuguesa de Trás-os-Montes. As bactérias ácido-lácticas (LAB) são os microrganismos dominantes na alheira e podem conferir-lhe várias propriedades tecnológicas. O estudo teve como objetivos: 1) Isolar e identificar LAB de alheiras de fabrico artesanal produzidas na região de Trás-os-Montes; 2) Estudar as suas características fenotípicas e a sua atividade antimicrobiana in vitro; e 3) Discriminar e associar as características fenotípicas das LAB com os dados de sequenciação do gene ribossómico 16S. Num total de 62 isolados de LAB, Enterococcus (E.) faecium correspondeu a 32,3% dos isolados, seguido de Leuconostoc (L.) mesenteroides (19,4%) e Latilactobacillus (Lb.) sakei (17,7%). O estudo fenotípico evidenciou uma grande variabilidade das LAB na sua capacidade de acidificação, na sua atividade proteolítica e no seu efeito inibitório contra os microrganismos patogénicos de origem alimentar: Listeria (L.) monocytogenes, Salmonella (S.) Thyphimurium e Staphylococcus (S.) aureus. Em geral, os lactobacilos apresentaram elevada atividade de inibição (raio de inibição superior a 10 mm) contra os agentes patogénicos S. aureus, L. monocytogenes e S. Thyphimurium. Os mecanismos de inibição dos microrganismos patogénicos carecem de explicação, pelo que serão objeto de estudo em trabalhos futuros. Todavia, estes resultados revelam a grande diversidade de LAB encontradas nas alheiras de fabrico artesanal, bem como a sua contribuição para a segurança microbiológica e as características organolépticas das alheiras.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) and through funding of the PRIMA projects ArtiSaneFood (PRIMA/0001/2018) and PAS- AGRO-PAS (PRIMA/0014/2022).pt_PT
dc.identifier.tid203705335pt_PT
dc.identifier.urihttp://hdl.handle.net/10198/30328
dc.language.isoengpt_PT
dc.relationLA/P/0007/2021
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationThe Making of Fragile Agro-ecosystems Productive, Adaptive and Sustainable: Multifunctional Agro-pastoralism
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAntimicrobial peptidespt_PT
dc.subjectMeat productspt_PT
dc.subjectTraditional foodpt_PT
dc.titleExploring the role of Autochthonous lactic acid Bacteria in enhancing quality and safety of Alheirapt_PT
dc.typemaster thesis
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleThe Making of Fragile Agro-ecosystems Productive, Adaptive and Sustainable: Multifunctional Agro-pastoralism
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.awardURIinfo:eu-repo/grantAgreement/FCT/PRIMA Section 2 - Multi-topic 2018/PRIMA%2F0001%2F2018/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/PRIMA "Section 2" - 2022/PRIMA%2F0014%2F2022/PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPRIMA Section 2 - Multi-topic 2018
oaire.fundingStreamPRIMA "Section 2" - 2022
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
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
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typemasterThesispt_PT
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication0aac8939-28c2-46f4-ab6b-439dba7f9942
relation.isProjectOfPublication614ae20a-c428-4839-bc34-d052f7a358f3
relation.isProjectOfPublicationdf976b42-d30b-43da-83d4-286a5ffbd7f5
relation.isProjectOfPublication.latestForDiscovery0aac8939-28c2-46f4-ab6b-439dba7f9942
thesis.degree.nameEngenharia Biotecnológicapt_PT

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