Genetic Identification and Technological Potential of Indigenous Lactic Acid Bacteria Isolated from Alheira, a Traditional Portuguese Sausage

Citation (APA 7)

Fernandes, N., Faria, A. S., Carvalho, L., Choupina, A., Rodrigues, C., Gonzales-Barron, U., & Cadavez, V. (2024). Genetic Identification and Technological Potential of Indigenous Lactic Acid Bacteria Isolated from Alheira, a Traditional Portuguese Sausage. Foods, 13, 598. https://doi.org/10.3390/foods13040598

Abstract

Alheira is a naturally fermented meat sausage traditionally made in the Portuguese region of Trás-os-Montes. Lactic acid bacteria (LAB) dominate its microbial community and contribute various technological properties to the product. This study aimed to (1) characterize the technological features and in vitro antimicrobial activity of LAB isolated from alheira, and (2) determine associations between these phenotypic characteristics and the species identified via 16S ribosomal gene sequencing. A total of 62 LAB isolates were identified, with Enterococcus faecium representing 32.3% of isolates, followed by Leuconostoc mesenteroides (19.4%) and Latilactobacillus sakei (17.7%), in line with previous findings on traditional Portuguese fermented meat sausages. Phenotypic analysis revealed diverse acidification capacities, proteolytic activities, and inhibitory effects against common foodborne pathogens including Listeria monocytogenes, Salmonella Typhimurium, and Staphylococcus aureus. Overall, lactobacilli exhibited high inhibition activity against these pathogens. Although the exact mechanisms of inhibition require further investigation, the results enhance our understanding of LAB diversity and functionality in alheira, ultimately contributing to improved product safety and quality.