Study on probiotic properties of potential bioprotective strains of Lactobacillus sp. and Bifidobacterium sp. for meat products

Abstract

Probiotic lactic acid bacteria (LAB) have been widely used in dairy industry but it was only recently that there were attempts to apply them in meat products. The previous results suggested that the probiotic LAB can be applied as probiotics, bioprotective culture or starter culture in meat products. The aim of this work was to examine the probiotic properties (growth in presence of native bile, in different concentrations of NaCl survivability at pH 2 and 3, auto aggregation ability) of natural human isolates of LAB strains of Lactobacillus sp. (Lactobacillus sp. V3 and Lb. acidophilus TMF6) and Bifidobacterium sp. (Bifidobacterium sp. A71 and Bifidobacterium sp. A72). These strains demonstrated wide inhibitory spectrum against pathogens in the previous investigations. The results showed good growth ability in presence of 0.3% native bile for all the examined strains. Bifidobacterium sp. strains showed better salt- and acid tolerance than Lactobacillus sp. strains. However, the autoagreggation rate of lactobacilli was higher than that of bifidobacteria. As final conclusion it can be summarized that the examined strains of Lactobacillus sp. and Bifidobacterium sp. may be accepted as probiotics with bioprotective properties which may be applied in meat products.

Probiotičke bakterije mlečne kiseline (BMK) se široko koriste u industriji mleka i mlečnih proizvoda, dok je mogućnost njihove primene u proizvodima od mesa počela da se ispituje od skora. Dosadašnja ispitivanja potvrđuju da se probiotičke BMK mogu koristiti kao probiotici, bioprotektivne kulture ili fermentabilne starter kulture i u proizvodima od mesa. U ovom radu su ispitivana probiotička svojstva (rast u prisustvu žuči, različitih koncentracija NaCl, preživljavanje pH 2 i 3, sposobnost autoagregacije) prirodnih humanih izolata bakterija mlečne kiseline iz rodova Lactobacillus sp. (Lactobacillus sp. V3 i Lb. acidophilus TMF6) i Bifidobacterium sp. (Bifidobacterium sp. A71, Bifidobacterium sp. A72). Ovi sojevi su u prethodnim ispitivanjima pokazali širok inhibitorni spektar prema patogenima. Rezultati su pokazali dobru sposobnost rasta u prisustvu 0,3% žuči kod svih ispitivanih sojeva. Bifidobacterium sp. sojevi su pokazali veću tolerantnost na prisustvo kuhinjske soli i niske vrednosti pH u odnosu na sojeve Lactobacillus sp. Međutim, stepen autoagregacije kod laktobacila je bio veći nego kod bifidobakterija. Kao krajnji zaključak može se reći da ispitivani sojevi rodova Lactobacillus sp. i Bifidobacterium sp. mogu biti prihvaćeni kao probiotici sa bioprotektivnim svojstvima koji se moguprimeniti u proizvodima od mesa.