The probiotic properties of 6 heat-resistant lactic acid bacteria isolated from cooked meat products

There are excellent strains of bacteria in naturally fermented sausages, which are particularly suitable for meat fermentationEspecially lactic acid bacteria, is the earliest and most commonly used fermentation sausage microbial fermentation agentMany lactic acid bacteria are also common probiotics in the human bodyresearchers at Centro de Investigaciones Biol?gicas in Spain and Universidad Aut?noma Metropolitana in Mexico assessed the probiotic properties of six heat-resistant lactic acid bacteria isolated from cooked meat productsclassified the six bacteria by measuring the DNA sequences of their 16S RNA-encoded genes, one of which was the Enterococcus faecium (UAM1 strain) and the other five were Pedococcus pentosaceus (UAM2-UAM6 strain)in gastric fluid stress conditions, Pediococci's survival rate decreased more than 5 times, in contrast EWhen exposed to small intestine digestion, the survival of any strain was not seriously affected, and the survival rate was less than 1 times lowerthese strains can grow with 0.3% bile presentThey also observed hydrophilic surface characteristics of the strain, which were more affinity for chloroform than xyleneStrains exhibit high levels of autoaggregation and co-aggregation with Gram-positive and Gram-negative bacterial pathogensE.puffium UAM1 adhesion to human Caco-2 cells (about 20%) significantly higher than the P.pentosaceus strain (2% to 5%) and Lactobacillus acidophilus LA-5 (6%)the overall results ofshow that E.vestageuium UAM1 has the prebiotic properties of its ability to plant in the gut against pathogens, and the potential of this bacteria as an integral part of functional foods deserves further studyarticle "Probiotic properties and the stageny a-turnaoftotoryaque cysic acid acid cessed from from the cooked meat products" by LWT-Food Science and Technology 2018 91 volume Source: Meat Research