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Technological properties of autochthonous Lactobacillus plantarum strains isolated from sucuk (Turkish dry-fermented sausage).
Braz J Microbiol. 2020 Apr 27 [Online ahead of print]BJ

Abstract

PURPOSE

Five Lactobacillus strains isolated from sucuk (Turkish dry-fermented sausage) were studied for their genetic and technological properties.

METHODS

For genotypic identification, strains 16S rRNA gene sequences were used. To determine the antimicrobial activity of strains, seven foodborne pathogens were tested. Strains technological properties were characterized.

RESULTS

These strains were identified as Lactobacillus plantarum by 16S rRNA gene sequence analysis and the phylogenetic tree obtained by neighbor-joining method allowed grouping of these strains into three subgroups. L. plantarum strains showed antagonistic activities against Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, and Micrococcus luteus strains. PCR assay, using specific primers, showed the presence of bacteriocin (plantaricin) encoding genes in all L. plantarum strains tested. Antimicrobial metabolite production of these strains started at log phase and reached the maximum level at the end of the stationary phase. Regarding their technological properties, better growth was observed at 25 °C compared with 15 °C and 45 °C. The isolates which grown well within the pH scale pH 4.5-6.5 range additionally showed a decent growth at 6.5% salt concentration. It has been found that strains do not exhibit lipolytic and proteolytic activities nor have lysine, ornithine, and arginine decarboxylase activity. On the other hand, one strain showed weak nitrate reductase activity, and four strains produced acetoin from glucose. In addition, all strains were DL-lactic acid producers. Consequently, L. plantarum strains isolated exhibited some biochemical properties required for a starter culture in sucuk and similar products.

CONCLUSIONS

All identified strains may be a protective culture in the production of fermented meat products. In particular, L. plantarum S51 was distinguished from other isolates due to the inability to form acetoin from glucose. Further work will be needed to characterize L. plantarum strains as starter culture.

Authors+Show Affiliations

Faculty of Engineering, Food Engineering Department, Bayburt University, 69000, Bayburt, Turkey. abereketoglu@bayburt.edu.tr.Faculty of Agriculture, Food Engineering Department, Atatürk University, 25240, Erzurum, Turkey.Faculty of Agriculture, Food Engineering Department, Atatürk University, 25240, Erzurum, Turkey.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32338340

Citation

Kamiloğlu, Aybike, et al. "Technological Properties of Autochthonous Lactobacillus Plantarum Strains Isolated From Sucuk (Turkish Dry-fermented Sausage)." Brazilian Journal of Microbiology : [publication of the Brazilian Society for Microbiology], 2020.
Kamiloğlu A, Kaban G, Kaya M. Technological properties of autochthonous Lactobacillus plantarum strains isolated from sucuk (Turkish dry-fermented sausage). Braz J Microbiol. 2020.
Kamiloğlu, A., Kaban, G., & Kaya, M. (2020). Technological properties of autochthonous Lactobacillus plantarum strains isolated from sucuk (Turkish dry-fermented sausage). Brazilian Journal of Microbiology : [publication of the Brazilian Society for Microbiology]. https://doi.org/10.1007/s42770-020-00262-9
Kamiloğlu A, Kaban G, Kaya M. Technological Properties of Autochthonous Lactobacillus Plantarum Strains Isolated From Sucuk (Turkish Dry-fermented Sausage). Braz J Microbiol. 2020 Apr 27; PubMed PMID: 32338340.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Technological properties of autochthonous Lactobacillus plantarum strains isolated from sucuk (Turkish dry-fermented sausage). AU - Kamiloğlu,Aybike, AU - Kaban,Güzin, AU - Kaya,Mükerrem, Y1 - 2020/04/27/ PY - 2019/12/30/received PY - 2020/03/11/accepted PY - 2020/4/28/entrez KW - Antimicrobial activity KW - Characterization KW - Fermented sausage KW - Lactobacillus plantarum JF - Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] JO - Braz. J. Microbiol. N2 - PURPOSE: Five Lactobacillus strains isolated from sucuk (Turkish dry-fermented sausage) were studied for their genetic and technological properties. METHODS: For genotypic identification, strains 16S rRNA gene sequences were used. To determine the antimicrobial activity of strains, seven foodborne pathogens were tested. Strains technological properties were characterized. RESULTS: These strains were identified as Lactobacillus plantarum by 16S rRNA gene sequence analysis and the phylogenetic tree obtained by neighbor-joining method allowed grouping of these strains into three subgroups. L. plantarum strains showed antagonistic activities against Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, and Micrococcus luteus strains. PCR assay, using specific primers, showed the presence of bacteriocin (plantaricin) encoding genes in all L. plantarum strains tested. Antimicrobial metabolite production of these strains started at log phase and reached the maximum level at the end of the stationary phase. Regarding their technological properties, better growth was observed at 25 °C compared with 15 °C and 45 °C. The isolates which grown well within the pH scale pH 4.5-6.5 range additionally showed a decent growth at 6.5% salt concentration. It has been found that strains do not exhibit lipolytic and proteolytic activities nor have lysine, ornithine, and arginine decarboxylase activity. On the other hand, one strain showed weak nitrate reductase activity, and four strains produced acetoin from glucose. In addition, all strains were DL-lactic acid producers. Consequently, L. plantarum strains isolated exhibited some biochemical properties required for a starter culture in sucuk and similar products. CONCLUSIONS: All identified strains may be a protective culture in the production of fermented meat products. In particular, L. plantarum S51 was distinguished from other isolates due to the inability to form acetoin from glucose. Further work will be needed to characterize L. plantarum strains as starter culture. SN - 1678-4405 UR - https://www.unboundmedicine.com/medline/citation/32338340/Technological_properties_of_autochthonous_Lactobacillus_plantarum_strains_isolated_from_sucuk_(Turkish_dry-fermented_sausage) L2 - https://dx.doi.org/10.1007/s42770-020-00262-9 DB - PRIME DP - Unbound Medicine ER -
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