Probiotic Strain Lactobacillus Plantarum NBIMCC 2415 with Antioxidant Activity as a Starter Culture in the Production of Dried Fermented Meat Products

ABSTRACT

Lactobacillus plantarum NBIMCC 2415 resistant to low and high values of pH and pepsin, and to high concentrations of bile salts was selected. It was demonstrated that Lactobacillus plantarum NBIMCC 2415 inhibited the growth of pathogenic microorganisms such as Escherichia coli ATCC 25922, Escherichia coli ATCC 8739, Proteus vulgaris G, Salmonella sp., Salmonella abony NTCC 6017, Staphylococcus aureus ATCC 25093, Staphylococcus aureus ATCC 6538 P, Listeria monocytogenes and Listeria monocytogenes I at temperature 15–18°C in the meat products. The high antioxidant activity of this strain against peroxide radicals (ORAC results) was determined. Experimental series of raw-dried meat products were produced. Reduction of the microflora of the meat raw-dried sausages and high concentration of viable cells of L. plantarum NBIMCC 2415 were observed, which makes them functional foods.

Keywords:

• probiotics
• antioxidant activity
• antimicrobial activity
• Lactobacillus plantarum
• meat starter cultures
• cell disintegration