Identification and functional traits of lactic acid bacteria isolated from Ciauscolo salami produced in Central Italy

Sara Federici; Floriana Ciarrocchi; Raffaella Campana; Eleonora Ciandrini; Giuliana Blasi; Wally Baffone

doi:10.1016/j.meatsci.2014.05.019

Identification and functional traits of lactic acid bacteria isolated from Ciauscolo salami produced in Central Italy

Meat Sci. 2014 Dec;98(4):575-84. doi: 10.1016/j.meatsci.2014.05.019. Epub 2014 Jun 12.

Authors

Sara Federici¹, Floriana Ciarrocchi², Raffaella Campana¹, Eleonora Ciandrini¹, Giuliana Blasi², Wally Baffone³

Affiliations

¹ Department of Biomolecular Science, Division of Toxicology, Hygienic and Environmental Sciences, University of Urbino "Carlo Bo", Urbino, Italy.
² Istituto Zooprofilattico Sperimentale Umbria-Marche, Fermo, Italy.
³ Department of Biomolecular Science, Division of Toxicology, Hygienic and Environmental Sciences, University of Urbino "Carlo Bo", Urbino, Italy. Electronic address: wally.baffone@uniurb.it.

PMID: 25089780
DOI: 10.1016/j.meatsci.2014.05.019

Abstract

Lactic acid bacteria (LAB) from Ciauscolo salami produced in Marche Region of Central Italy, and LAB strains belonging to our laboratory collection were examined for their capability to survive at low pH and bile, to adhere to Caco-2 cells, and for antibiotic resistance. LAB from Ciauscolo were identified by ARDRA and RAPD-PCR. Our study showed that all LAB strains had good adaptation to gastric juice and moderate tolerance to bile. The adhesiveness was variable among strains but significantly lower in LAB from food. Antibiotic resistance was broadly spread among food strains, with level of resistance exceeding 15% for all the antibiotics tested. The resistance determinants erm(B) and tet(M) were found in nine strains of food origin (21.4%) while tet(L) in one strain of our collection (5%). Our work suggests that fermented foods are valuable sources of bacterial strains with functional traits of intestinal lactobacilli. These bacteria may be further studied for their use in probiotic applications.

Keywords: ARDRA; Antibiotic resistance; Biological properties; Fermented sausages; Lactic acid bacteria.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Bacterial Adhesion / physiology
Drug Resistance, Bacterial / physiology
Fermentation
Food Microbiology / methods*
Humans
Hydrogen-Ion Concentration
Italy
Lactobacillus / isolation & purification*
Lactobacillus / physiology*
Meat Products / microbiology*