title: The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages.
abstract: The human-derived potential probiotic strain Lactobacillus rhamnosus CTC1679 was used as a starter culture in reduced fat and sodium low-acid fermented sausages (fuets) to assess its ability to survive through the gastrointestinal tract (GIT) in a human intervention study consisting of 5 healthy volunteers who consumed 25 g fuet a day for 21 days. Faecal samples were analysed during and after consumption. L. rhamnosus CTC1679 produced a transient colonisation of the human GIT and persisted during the ingestion period of fuet containing L. rhamnosus CTC1679 at levels ca. 8log CFU/g. After 3 days of non-consumption, the strain was still recovered in the faeces of all the volunteers. To evaluate the safety of the nutritionally enhanced manufactured fuets, a challenge test was designed in a separately manufactured batch. L. rhamnosus CTC1679 was able to grow, survive and dominate (levels ca. 10(8) CFU/g) the endogenous lactic acid bacteria (LAB), prevented the growth of Listeria monocytogenes throughout the whole ripening process of the fuets and eliminated Salmonella. After 35 days of storage at 4 °C, L. monocytogenes was not detected, achieving absence in 25 g of the product. The application of high hydrostatic pressure (HHP) treatment (600 MPa for 5 min) at the end of ripening (day 14) produced an immediate reduction of L. monocytogenes to levels <1log CFU/g. After 35 days of storage at 4 °C the pathogen was not detected. Thus, the strain L. rhamnosus CTC1679 is a suitable starter culture for producing safe potentially probiotic fermented sausages.
authors.affiliation: IRTA-Food Safety Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
authors.forename: Raquel
authors.initials: R
authors.lastname: Rubio
authors.affiliation: IRTA-Food Safety Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
authors.forename: Belén
authors.initials: B
authors.lastname: Martín
authors.affiliation: IRTA-Food Safety Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
authors.forename: Teresa
authors.initials: T
authors.lastname: Aymerich
authors.affiliation: IRTA-Food Safety Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain. Electronic address: margarita.garrita@irta.cat.
authors.forename: Margarita
authors.initials: M
authors.lastname: Garriga
mesh_terms: D000328:Adult; D005243:Feces / Q000382:microbiology; D005285:Fermentation; D005516:Food Microbiology; D041981:Gastrointestinal Tract / Q000382:microbiology*; D006801:Humans; D052201:Lacticaseibacillus rhamnosus / Q000502:physiology*; D008089:Listeria monocytogenes / Q000502:physiology; D008461:Meat Products / Q000382:microbiology*; D019936:Probiotics; D019779:Salmonella enterica / Q000502:physiology
keywords: Challenge test; Fermented sausages; Foodborne pathogens; High hydrostatic pressure; Intervention study; Lactobacilli