title: Identification and functional traits of lactic acid bacteria isolated from Ciauscolo salami produced in Central Italy.
abstract: Lactic acid bacteria (LAB) from Ciauscolo salami produced in Marche Region of Central Italy, and LAB strains belonging to our laboratory collection were examined for their capability to survive at low pH and bile, to adhere to Caco-2 cells, and for antibiotic resistance. LAB from Ciauscolo were identified by ARDRA and RAPD-PCR. Our study showed that all LAB strains had good adaptation to gastric juice and moderate tolerance to bile. The adhesiveness was variable among strains but significantly lower in LAB from food. Antibiotic resistance was broadly spread among food strains, with level of resistance exceeding 15% for all the antibiotics tested. The resistance determinants erm(B) and tet(M) were found in nine strains of food origin (21.4%) while tet(L) in one strain of our collection (5%). Our work suggests that fermented foods are valuable sources of bacterial strains with functional traits of intestinal lactobacilli. These bacteria may be further studied for their use in probiotic applications.
authors.affiliation: Department of Biomolecular Science, Division of Toxicology, Hygienic and Environmental Sciences, University of Urbino "Carlo Bo", Urbino, Italy.
authors.forename: Sara
authors.initials: S
authors.lastname: Federici
authors.affiliation: Istituto Zooprofilattico Sperimentale Umbria-Marche, Fermo, Italy.
authors.forename: Floriana
authors.initials: F
authors.lastname: Ciarrocchi
authors.affiliation: Department of Biomolecular Science, Division of Toxicology, Hygienic and Environmental Sciences, University of Urbino "Carlo Bo", Urbino, Italy.
authors.forename: Raffaella
authors.initials: R
authors.lastname: Campana
authors.affiliation: Department of Biomolecular Science, Division of Toxicology, Hygienic and Environmental Sciences, University of Urbino "Carlo Bo", Urbino, Italy.
authors.forename: Eleonora
authors.initials: E
authors.lastname: Ciandrini
authors.affiliation: Istituto Zooprofilattico Sperimentale Umbria-Marche, Fermo, Italy.
authors.forename: Giuliana
authors.initials: G
authors.lastname: Blasi
authors.affiliation: Department of Biomolecular Science, Division of Toxicology, Hygienic and Environmental Sciences, University of Urbino "Carlo Bo", Urbino, Italy. Electronic address: wally.baffone@uniurb.it.
authors.forename: Wally
authors.initials: W
authors.lastname: Baffone
mesh_terms: D001422:Bacterial Adhesion / Q000502:physiology; D024881:Drug Resistance, Bacterial / Q000502:physiology; D005285:Fermentation; D005516:Food Microbiology / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007558:Italy; D007778:Lactobacillus / Q000302:isolation & purification* / Q000502:physiology*; D008461:Meat Products / Q000382:microbiology*
keywords: ARDRA; Antibiotic resistance; Biological properties; Fermented sausages; Lactic acid bacteria