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<p>This study evaluated the probiotic potential of lactic acid bacteria (LAB) isolated from vacuum-packed refrigerated meat stored for 28 days. Using culture-dependent methods and MALDI-TOF mass spectrometry, 120 bacterial isolates were obtained and identified. Preliminary screening assessed resistance to simulated gastrointestinal conditions, including low pH, pancreatin, and bile salts. Four strains (I-65, I-103, I-120, and I-123) showed high tolerance and were selected for further analysis. These strains were tested for antibacterial activity against common foodborne and opportunistic pathogens-<i>E. coli</i>, <i>E. faecalis</i>, <i>P. aeruginosa</i>, <i>S. aureus</i>, and <i>S</i>. <i>Typhimurium</i>-alongside evaluations of cell surface hydrophobicity, auto-aggregation, and antibiotic susceptibility. Molecular identification via 16&#xa0;S rRNA sequencing revealed strains I-65, I-120, and I-123 as <i>Pediococcus pentosaceus</i> (100% similarity), and I-103 as <i>Lactobacillus sakei</i> (99% similarity). Strain I-65 exhibited the strongest antibacterial activity and highest resistance to gastrointestinal conditions, while I-123 demonstrated the greatest hydrophobicity and auto-aggregation. These results suggest that meat-associated LAB, particularly <i>P. pentosaceus</i> I-65 and I-123, have promising probiotic potential and may serve as candidates for novel probiotic formulations.</p>

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Lactic acid bacteria from vacuum-packed chilled meat: in vitro screening for probiotic properties

  • 期刊论文

  • 发表日期：

    2026年2月11日

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  • Hatice Ahu Kahraman,
  • Erhan Keyvan,
  • Jerina Rugji,
  • Zühal Çalışkan,
  • Erdi Şen,
  • Zeki Erol,
  • Soner Tutun,
  • Özen Yurdakul,
  • Ahmet Hulusi Dinçoğlu,
  • Nilay Keyvan

摘要

This study evaluated the probiotic potential of lactic acid bacteria (LAB) isolated from vacuum-packed refrigerated meat stored for 28 days. Using culture-dependent methods and MALDI-TOF mass spectrometry, 120 bacterial isolates were obtained and identified. Preliminary screening assessed resistance to simulated gastrointestinal conditions, including low pH, pancreatin, and bile salts. Four strains (I-65, I-103, I-120, and I-123) showed high tolerance and were selected for further analysis. These strains were tested for antibacterial activity against common foodborne and opportunistic pathogens-E. coli, E. faecalis, P. aeruginosa, S. aureus, and S. Typhimurium-alongside evaluations of cell surface hydrophobicity, auto-aggregation, and antibiotic susceptibility. Molecular identification via 16 S rRNA sequencing revealed strains I-65, I-120, and I-123 as Pediococcus pentosaceus (100% similarity), and I-103 as Lactobacillus sakei (99% similarity). Strain I-65 exhibited the strongest antibacterial activity and highest resistance to gastrointestinal conditions, while I-123 demonstrated the greatest hydrophobicity and auto-aggregation. These results suggest that meat-associated LAB, particularly P. pentosaceus I-65 and I-123, have promising probiotic potential and may serve as candidates for novel probiotic formulations.