کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6290034 | 1616597 | 2014 | 6 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages](/preview/png/6290034.png)
- L. rhamnosus CTC1679 was able to dominate the endogenous LAB in fuets.
- Fuets fermented with L. rhamnosus CTC1679 were microbiologically safe.
- HHP treatment after ripening produced an immediate reduction of L. monocytogenes.
- L. rhamnosus CTC1679 was able to survive and persist in the human GIT.
The human-derived potential probiotic strain Lactobacillus rhamnosus CTC1679 was used as a starter culture in reduced fat and sodium low-acid fermented sausages (fuets) to assess its ability to survive through the gastrointestinal tract (GIT) in a human intervention study consisting of 5 healthy volunteers who consumed 25 g fuet a day for 21 days. Faecal samples were analysed during and after consumption. L. rhamnosus CTC1679 produced a transient colonisation of the human GIT and persisted during the ingestion period of fuet containing L. rhamnosus CTC1679 at levels ca. 8 log CFU/g. After 3 days of non-consumption, the strain was still recovered in the faeces of all the volunteers.To evaluate the safety of the nutritionally enhanced manufactured fuets, a challenge test was designed in a separately manufactured batch.L. rhamnosus CTC1679 was able to grow, survive and dominate (levels ca. 108 CFU/g) the endogenous lactic acid bacteria (LAB), prevented the growth of Listeria monocytogenes throughout the whole ripening process of the fuets and eliminated Salmonella. After 35 days of storage at 4 °C, L. monocytogenes was not detected, achieving absence in 25 g of the product. The application of high hydrostatic pressure (HHP) treatment (600 MPa for 5 min) at the end of ripening (day 14) produced an immediate reduction of L. monocytogenes to levels < 1 log CFU/g. After 35 days of storage at 4 °C the pathogen was not detected.Thus, the strain L. rhamnosus CTC1679 is a suitable starter culture for producing safe potentially probiotic fermented sausages.
Journal: International Journal of Food Microbiology - Volume 186, 1 September 2014, Pages 55-60