Functional Properties of Some Lab and Micrococcus Strain in Meat Model System

Abstract

In this study we investigated the potential probiotic properties of Lactobacillus plantarum L 24 - 2, Lactococcus lactis biovar diacetylactis N 237 and strain Micrococcus sp. It has been found that microbial species exhibited the ability to survive under conditions of high concentrations of bile salts (2.0%) and low pH (2.0). This ability varies for different types, but they will remain until the end of experiments zivotosposobne. This, together with the antimicrobial activity projavljenoj them makes them suitable for the new composition uklucivane the starter culture, which can be effectively used as an antimicrobial barrier to the development of pathogenic bacteria in the manufacture of a crude - product of dried meat.

U ovom radu su ispitivana potencijalna probiotska svojstva bakterija Lactobacillus Plantarum soj L 24 - 2, Lactococcus lactis biovar diacetilactis soj N 237 i Micrococcus sp. Utvrđeno je da mikrobne vrste pokazuju sposobnost za preživljavanje pod uslovima visoke koncentracije žučnih soli (2,0%) i niskog pH (2.0). Ova sposobnost varira kod različitih ispitivanih bakterija, ali sve one ostaju životno sposobne do kraja eksperimenata. Ovo, zajedno sa dokazanom antimikrobnom aktivnošću čini ih pogodnim za uključivane u sastav novih starter kultura, koje mogu efikasno poslužiti kao antimikrobna barijera za razvoj patogenih bakterija u proizvodnji sirovih - sušenih proizvoda od mesa.