Document Detail

Technological and safety properties of Lactobacillus plantarum strains isolated from a Tunisian traditional salted meat.
MedLine Citation:
PMID:  22063983     Owner:  NLM     Status:  In-Data-Review    
A total of 17 strains of Lactobacillus plantarum, isolated from a Tunisian traditional salted meat and identified by biochemical and molecular methods, were characterized according to their technological properties including acidifying, antimicrobial and enzymatic activities as well as antibiotic resistance in order to select the most suitable for use as starter cultures for the production of fermented sausages. All the strains studied showed good acidifying activity and were able to reduce the pH to less than 4.3 in 72, 48 and 24h at 15, 25 and 37°C respectively. The majority of strains displayed antimicrobial activities against Salmonella arizonae, Staphylococcus aureus, Pseudomonas aeuroginosa and Escherichia coli, however characterization of the antimicrobial substances showed that none of the strains could produce bacteriocins. All the L. plantarum strains were able to hydrolyze casein, whereas none of them was found to possess lipolytic activity. The majority of strains of L. plantarum were resistant to tetracycline, erythromycin, rifampicin, ampicillin and penicillin G.
Ines Essid; Maher Medini; Mnasser Hassouna
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Publication Detail:
Type:  Journal Article     Date:  2008-07-26
Journal Detail:
Title:  Meat science     Volume:  81     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2009 Jan 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  203-8     Citation Subset:  -    
Unité de Recherche Sciences et technologies des Aliments, École Supérieure des Industries Alimentaires de Tunis (ESIAT), 58 Avenue Alain Savary, Tunis El Khadra 1003, Tunisia.
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