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Fernandes N, Faria AS, Carvalho L, Choupina A, Rodrigues C, Gonzales-Barron U, Cadavez V. Genetic Identification and Technological Potential of Indigenous Lactic Acid Bacteria Isolated from Alheira, a Traditional Portuguese Sausage. Foods 2024; 13:598. [PMID: 38397575 PMCID: PMC10888191 DOI: 10.3390/foods13040598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2023] [Revised: 02/07/2024] [Accepted: 02/14/2024] [Indexed: 02/25/2024] Open
Abstract
Alheira is a naturally fermented meat sausage traditionally made in the Portuguese region of Trás-os-Montes. Lactic acid bacteria (LAB) are the dominant microorganisms in alheira and can endow it with various technological properties. This study aimed (1) to characterize technological features and in vitro antimicrobial activity of LAB isolated from alheira, and (2) to reveal associations between such phenotypic characteristics and the isolates species identified through amplification and sequencing of the 16S ribosomal gene. Sixty-two LAB isolates were identified and Enterococcus (E.) faecium corresponded to 32.3% of isolates, followed by Leuconostoc (L.) mesenteroides (19.4%) and Latilactobacillus (Lb.) sakei (17.7%), aligning with previous research on traditional Portuguese fermented meat sausages. The phenotypic analysis of LAB isolates indicated diverse acidification capacities, proteolytic activities, and inhibitory effects against foodborne pathogens Listeria (L.) monocytogenes, Salmonella (S.) Typhimurium and Staphylococcus (S.) aureus. Overall, lactobacilli displayed high inhibition activity against the pathogens S. aureus, L. monocytogenes, and S. Typhimurium. Although the mechanisms for the inhibition of pathogen growth need to be further elucidated, these findings enhance our understanding of LAB diversity and functionality in alheira sausages, contributing to product safety and quality.
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Affiliation(s)
- Nathália Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (N.F.); (A.S.F.); (L.C.); (A.C.); (C.R.); (U.G.-B.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ana Sofia Faria
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (N.F.); (A.S.F.); (L.C.); (A.C.); (C.R.); (U.G.-B.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Laís Carvalho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (N.F.); (A.S.F.); (L.C.); (A.C.); (C.R.); (U.G.-B.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Altino Choupina
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (N.F.); (A.S.F.); (L.C.); (A.C.); (C.R.); (U.G.-B.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Carina Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (N.F.); (A.S.F.); (L.C.); (A.C.); (C.R.); (U.G.-B.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ursula Gonzales-Barron
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (N.F.); (A.S.F.); (L.C.); (A.C.); (C.R.); (U.G.-B.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Vasco Cadavez
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (N.F.); (A.S.F.); (L.C.); (A.C.); (C.R.); (U.G.-B.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Xavier C, Gonzales-Barron U, Paula V, Estevinho L, Cadavez V. Meta-analysis of the incidence of foodborne pathogens in Portuguese meats and their products. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.11.024] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Fontes M, Martins C, Martínez-Murcia A, Saavedra M. Phylogenetic Diversity ofAeromonasfrom “Alheira,” a Traditional Portuguese Meat Product. Foodborne Pathog Dis 2012; 9:713-8. [DOI: 10.1089/fpd.2011.1103] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- M.C. Fontes
- Center of Studies in Animal and Veterinary Science (CECAV), Department of Veterinary Sciences, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - C. Martins
- Center of Studies in Animal and Veterinary Science (CECAV), Department of Veterinary Sciences, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal
| | - A.J. Martínez-Murcia
- Departament of Plant Production and Microbiology, University of Miguel Hernández, Alicante, Spain
| | - M.J. Saavedra
- Center of Studies in Animal and Veterinary Science (CECAV), Department of Veterinary Sciences, University of Trás-os-Montes e Alto Douro, Vila Real, Portugal
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Albano H, Henriques I, Correia A, Hogg T, Teixeira P. Characterization of microbial population of 'Alheira' (a traditional Portuguese fermented sausage) by PCR-DGGE and traditional cultural microbiological methods. J Appl Microbiol 2009; 105:2187-94. [PMID: 19120664 DOI: 10.1111/j.1365-2672.2008.03947.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AIMS This study evaluates the microbial ecology of 'Alheira' by traditional microbiological analysis and a PCR-denaturing gradient gel electrophoresis (DGGE) protocol. METHODS AND RESULTS Total microbial DNA from 'Alheiras' was extracted directly from the products and subjected to PCR using Eubacterial primers for 16S rDNA. The amplicons were separated by DGGE. The results demonstrated that different products of the same batch display identical profiles, whereas products from different batches of the same producer could display different DGGE profiles. 'Alheiras' from different producers were distinguishable based on the respective DGGE profiles. The obtained sequences from prevalent phylotypes affiliated with order Lactobacillales and order Bacillales and class Gammaproteobacteria. The same samples were subjected to traditional microbiological analysis. In both methods, lactic acid bacteria were dominant and were present together with other organisms, mainly members of the family Micrococcaceae. CONCLUSIONS The approach explored in this study allowed the description of the microbial community present in 'Alheira' in particular the diversity of lactic acid bacteria. SIGNIFICANCE AND IMPACT OF THE STUDY This can be useful for the microbiological characterization of traditional products in order to develop new methods of quality control capable of supporting a standardization of the processes, while preserving their typical traits.
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Affiliation(s)
- H Albano
- Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
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