Next Article in Journal
Study on the Source and Microbial Mechanisms Influencing Heavy Metals and Nutrients in a Subtropical Deep-Water Reservoir
Previous Article in Journal
Geographical Variation in Bacterial Community Diversity and Composition of Corythucha ciliata
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Microorganisms
Volume 13
Issue 12
10.3390/microorganisms13122749
microorganisms-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Communication

In Vitro Probiotic Potential of Lactic Acid Bacteria Isolated from Brazilian Dry-Cured Loin (Socol)

by
Felipe Coser Chow
,
Gustavo Lucas Costa Valente
,
Viviana Patrícia Fraga Santos
,
Carla Ferreira Soares
,
Henrique César Pereira Figueiredo
,
Silvana de Vasconcelos Cançado
,
Tadeu Chaves Figueiredo
* and
Marcelo Resende Souza
*
Escola de Veterinária, Universidade Federal de Minas Gerais (UFMG), Avenida Antônio Carlos, 6627, Belo Horizonte 30123-970, Brazil
*
Authors to whom correspondence should be addressed.
Microorganisms 2025, 13(12), 2749; https://doi.org/10.3390/microorganisms13122749
Submission received: 6 November 2025 / Revised: 24 November 2025 / Accepted: 30 November 2025 / Published: 3 December 2025
(This article belongs to the Section Food Microbiology)
Versions Notes

Abstract

Socol is an artisanal meat product typical of Southeast Brazil. It is made from pork loin and ripened at room temperature. This work aimed to isolate, quantify, and identify lactic acid bacteria (LAB) in Brazilian dry-cured loin (Socol) as well as evaluate their in vitro probiotic potential. LAB were found in high amounts, varying from 2.5 × 103 to 9.2 × 106 CFU g−1. Eleven isolated bacteria were identified by Matrix-Assisted Laser Desorption Ionization–Time-Of-Flight/Mass Spectrometry (MALDI-TOF/MS). Of these, six strains (Latilactobacillus brevis SFC1A, Latilactobacillus sakei SFC2A, Latilactobacillus curvatus SFC6A, Pediococcus acidilactici SFC9A, Latilactobacillus curvatus SFC11A, and Pediococcus pentosaceus SFC11B) were submitted to in vitro probiotic tests. All were tolerant to bile salts and five of them to artificial gastric juice, and were all sensitive to tetracycline, chloramphenicol, and erythromycin. L. brevis SFC1A and P. acidilactici SFC9A inhibited all tested pathogenic bacteria and showed the broadest in vitro probiotic activity. Thus, they would be recommended as starter cultures for the elaboration of novel fermented meat products and to compose a bank of indigenous bacteria, as well as contribute to preserving Socol microbiota.

1. Introduction

Socol is a type of Brazilian dry-cured loin, which is an artisanal meat by-product that traces its origin to the Veneto region of Italy. Italian immigrants introduced its production in the 1890s in the municipality of Venda Nova do Imigrante (Espírito Santo, Brazil). In 2018, Socol was granted a Protected Designation of Origin [1]. Socol is unique, possessing a Geographical Identification that recognizes the aforementioned city as the only producer of this artisanal cured meat, guaranteeing its authenticity. This recognition values local culture, boosts the economy of the region, and adds value to the product. Commercial salt (NaCl, minimum 2.5%), garlic (Allium sativum), and black pepper (Piper nigrum) are used in Socol preparation. After seasoning, the loin is encased in porcine peritoneum or collagen-based casings. Fermentation occurs naturally, driven by microorganisms present in the raw material and the production environment, and the ripening process typically lasts for at least 45 days. Lactic acid bacteria (LAB) are essential contributors to the biochemical processes responsible for flavor formation and preservation in Socol [2].
LAB, as well as yeasts and molds, are found in fermented meat products [3]. They may help to standardize product properties and shorten curing times [4]. Some LAB are considered probiotics that inhibit the growth of undesirable microbiota, namely pathogenic and spoilage microorganisms [5,6]. According to the joint FAO/WHO report [7], probiotics are live microorganisms that, when consumed in adequate quantities, provide health benefits. Some LAB isolated from fermented meat products have been studied as novel starter cultures and probiotics [8]. Even though LAB may be present in Socol, they have been poorly studied, since few reports in the literature describe its microbial community and their beneficial roles [9].
Therefore, the objectives of this study were to isolate, enumerate, and identify LAB from Socol and evaluate their in vitro probiotic potential.

2. Materials and Methods

2.1. Sampling

Socol samples (n = 13) were purchased from the local market of Venda Nova do Imigrante, Espírito Santo State, Brazil. These products were produced in ten different facilities by members of the Association of Socol Producers (Assocol), which comprises twnty-five members, including ten family businesses and six agro-industries [10]. The ripening process was conducted at room temperatures ranging from 16 °C to 26 °C.

2.2. Isolation and Enumeration of Lactic Acid Bacteria (LAB)

Twenty-five grams of Socol were collected, including interior and exterior parts. Then, 250 mL of phosphate-buffered saline (PBS) were added to prepare the 10−1 dilution. Subsequently, decimal dilutions were made using the same diluent. An aliquot of 100 µL was spread-plated on MRS agar (Merck, Darmstadt, Germany), which was incubated under aerobioses at 37 °C for 48 h [11] for LAB isolation and enumeration. Colonies with different morphotypes were characterized and identified by Matrix-Assisted Laser Desorption Ionization–Time-Of-Flight/Mass Spectrometry (MALDI-TOF/MS), using a Bruker Microflex MALDI Biotyper 2.0 (Bruker Daltonics, Billerica, MA, USA), as previously described by Assis et al. [12]. The criterion recommended by the manufacturer was as follows: a score ≥2000 indicates identification at the species level, <2000 and ≥1700 at the genus level, and <1700 is not reliable [13].

2.3. In Vitro Assessment of the Probiotic Potential of LAB

All analyses were performed in duplicate with three replications.

2.3.1. Tolerance to Artificial Gastric Juice

The in vitro tolerance to artificial gastric juice was assessed following the procedures described by Neumann [14] and Silva et al. [15]. Lactobacilli samples were cultured in MRS broth (Oxoid, Basingstoke, Hampshire, UK) for 24 h at 37 °C under aerobic conditions. After two activations, the samples were centrifuged at 10,000× g for one min to form the pellet. Then, the bacterial sediment was dissolved in ultra-pure water, and 1 mL of each was transferred to microtubes. They were diluted 10× in artificial gastric juice (pepsin 3 g L−1, pH 2.0) and 10× in control (0.9% saline, pH 7.0). Afterward, 200 µL of the culture bacteria were transferred to the wells of a 96-well microplate and incubated in a spectrophotometer (Microplate Spectrophotometer System 47 SpectraMax 340—Molecular Devices, Sunnyvale, CA, USA) for 12 h at 37 °C. OD620 nm was measured every 30 min to determine the absorbance. The percentage of growth inhibition was calculated in GraphPad Prism 5.0 using the formula (1 − SG/CT) × 100, in which SG and CT correspond to the areas under the growth curve of bacteria treated with artificial gastric juice and the control, respectively. According to the criteria proposed by Acurcio et al. [16], results were classified as follows: tolerant (<40%), moderately tolerant (40–80%), and sensitive (>80%).

2.3.2. Tolerance to Bile Salts

The tolerance to bile salts was assessed following Walker and Gilliland [17] and Silva et al. [15]. Lactobacilli cultures were grown in MRS broth (Difco, Difco, Detroit, MI, USA) for 24 h at 37 °C under aerobic conditions. Subsequently, 1 mL of each culture was transferred to microtubes and diluted to 4% (v/v) in MRS broth (Difco). Immediately afterward, 100 µL of the diluted culture were transferred to a well of a 96-well microplate containing 100 µL of MRS broth (Difco), and another 100 µL were transferred to a second well containing 100 µL of MRS broth (Difco) supplemented with 0.3% (w/v) bile salts (Oxgall®, Difco). The microplates were incubated in a spectrophotometer (SpectraMax 340 System; Molecular Devices, Sunnyvale, CA, USA) for 12 h at 37 °C. Absorbance was recorded as OD620 nm every 30 min. The calculation of growth inhibition and the interpretation of results were performed as described in the previous section.

2.3.3. Spot-on-the-Lawn Antagonism

The antagonistic activity of the LAB against the indicator bacteria was evaluated using the spot-on-the-lawn assay described by Tagg et al. [18]. The isolates were cultured in MRS broth (Difco) for 24 h at 37 °C under aerobic conditions. Then, 5 µL of each culture was spotted onto MRS agar (Difco). After incubation at 37 °C for 48 h under aerobic conditions, the bacterial cells were inactivated by exposure to chloroform for 20 min, and the residual chloroform was allowed to evaporate. The Petri dishes were then overlaid with 3.5 mL of BHI or MRS semi-solid agar (0.7%) (Difco), previously inoculated with 10 µL of a 24 h culture of Escherichia coli ATCC 25922. Listeria monocytogenes ATCC 15313, Salmonella enterica var. Typhimurium ATCC 14028, and Staphylococcus aureus ATCC 33591. Latilactobacillus curvatus SFC11A isolated from Socol was also used as an indicator strain. We also used a chloroform blank control in order to confirm the results. After 24 h of incubation at 37 °C under aerobic conditions, the plates were examined to investigate and measure the inhibition halo. The choice of pathogenic bacteria was due to their association with foodborne diseases, while the SFC11A strain was a non-pathogenic microorganism. The values of the inhibition haloes were measured with the aid of a digital caliper (Mitutoyo Digimatic Caliper, Mitutoyo Sul Americana Ltd.a, Suzano, São Paulo, Brazil).

2.3.4. Antimicrobial Resistance Profile

The antimicrobial resistance evaluation was performed using the disk diffusion methodology based on Charteris et al. [19]. The LAB colonies previously grown on MRS agar (Oxoid) under aerobiosis for 24–48 h at 37 °C were transferred to transparent polystyrene tubes containing 3.5 mL of 0.85% buffered saline. The bacterial suspension was adjusted to a turbidity corresponding to 0.5 on the McFarland scale (1.5 × 108 CFU mL−1). Then, swabs from this solution were inoculated onto the surface of MRS agar (Oxoid). Soon after, the antimicrobial disks were placed on the agar and the plates were incubated under aerobiosis at 37 °C for 24–48 h. Antimicrobial disks (Laborclin, Pinhais, Paraná, Brazil) were as follows: ceftazidime (30 μg), clindamycin (30 μg), ciprofloxacin (5 μg), erythromycin (15 μg), gentamicin (10 μg), oxacillin (1 μg), penicillin G (10 UI), tetracycline (30 μg), vancomycin (30 μg), chloramphenicol (30 μg), amikacin (30 μg), and sulfazotrim (25 μg). Quality control of disks was performed using E. coli ATCC 25922. The diameters of the inhibition halos were measured using a pachymeter, including the diameter of the disk, and were classified as resistant, moderately sensitive, and sensitive [19].

3. Results and Discussion

3.1. Enumeration and Identification of Lactic Acid Bacteria (LAB)

The enumeration of LAB varied from 2.5 × 103 to 9.2 × 106 CFU g−1 in Socol samples. LAB are naturally present in meat or natural casings and ferment the sugars present in the medium into lactic acid. They also decompose molecules of protein, fat, and carbohydrates in the meat to generate aromatic substances such as alcohols, aldehydes, acids, and esters, as well as amino acids and small-molecule peptides [20]. Fermentation products determine sensory characteristics such as flavor, texture, and color that contribute to the identification of the artisanal product. Furthermore, the acidification (pH ~5) of the medium helps preserve the food. LAB must be present at values of at least 105 CFU g−1 to compete, multiply, and promote characteristic acidification [21,22]. Few scientific papers describe LAB enumeration in Socol. Mutz et al. [2] reported counts of 7.9 × 104 CFU g−1. Furthermore, the LAB present in lower counts (<105 CFU/g) probably could not play fermentation roles, since the amount found in some Socol samples was below the functional threshold [8]
LAB species isolated from Socol samples were as follows: Latilactobacillus brevis SFC1A, Latilactobacillus sakei SFC2A, Enterococcus faecalis SFC4A, Latilactobacillus curvatus SFC6A, Enterococcus faecalis SFC7A, Pediococcus acidilactici SFC9A, Enterococcus faecalis SFC10A, Enterococcus faecalis SFC10B, Latilactobacillus curvatus SFC11A, Pediococcus pentosaceus SFC11B, and Enterococcus faecalis SFC13A. In the literature consulted, no description of LAB species present in Socol was found. L. brevis, L. curvatus, and L. sakei were also reported in the following artisanal fermented meat products: Nem Chua in Vietnam [23]; artisanal salami Ciauscolo in Italy [24]; dehydrated sausage in Argentina [25]; and Pancetta and Prosciutto in Ireland [26]. Pediococcus and Enterococcus were also described in Nem Chua and Ciauscolo.

3.2. Evaluation of the In Vitro Probiotic Potential of Microorganisms Isolated from Socol

3.2.1. Tolerance to Gastric Juice and Bile Salts

The tested LAB were tolerant to the adverse conditions of the media used, demonstrating in vitro probiotic potential (Table 1).
The tolerance to acid conditions of the studied LAB may also be explained by their origin, since they were isolated from Socol, which is an acidic food. The low pH present in this meat product favors acid-tolerant bacteria to survive and dominate microbiota. Despite some variation in the results, none of the analyzed bacteria were classified as sensitive to bile salts, which is a desirable characteristic for the screening of probiotic microorganisms. It is important to note that the action of bile salts contributes to the removal of pathogenic bacteria from the intestinal environment, as they act as detergents on the microbial plasmatic membrane and can also cause damage to bacterial DNA. However, these phenomena are not selective and affect desirable bacteria. The tolerance of LAB to bile salts is associated with the production of the enzyme bile salts hydrolase (BSH), which deconjugates bile salts and reduces their detergent action [27,28].
Federici et al. [24] and Kong et al. [29] also described the tolerance to gastric juice and bile salts of Lactobacillus and Pediococcus isolated from Italian Ciauscolo and Harbin Dry Sausage from Northwestern China, respectively. Moreno et al. [30] reported that Latilactobacillus plantarum CTC 368 and CTC 469, isolated from meat (raw, cooked, and cured) and meat products (raw, cured, and dehydrated), were tolerant to the challenge of acidic medium (pH = 2), and the second strain was tolerant to bile salts (0.1%).

3.2.2. Bacterial Antagonism (Spot-on-the-Lawn)

L. brevis SFC1A and P. acidilactici SFC9A were able to inhibit the growth of all indicator bacteria (Table 2). LAB may have inhibited pathogens by reducing the pH of the medium and producing bacteriocins. Four of the six tested LAB inhibited the growth of the indicator LAB isolated from Socol, compromising their use as starter cultures to be included in fermented products. Lucumi-Banguero et al. [31] reported the inhibition of pathogens by lactic acid produced by LAB in chorizo in Colombia, while Kaveh et al. [32] described the biopreservation of meat and meat products fermented by LAB and their metabolites.
The inhibition of L. curvatus (SFC11A) probably occurred by the production of bacteriocins, as LAB were isolated from the fermented meat product, which has an acidic pH. Rzepkowska et al. [33] tested different LAB isolated from Polish fermented meat products and identified the ability of L. brevis SCH5 and SCH6 to produce bacteriocins and similar substances. Laranjo et al. [34] mentioned that pediocin has an inhibitory effect against L. monocytogenes, as observed in the present study in which P. acidilactici SFC9A and P. pentosaceus SFC11B inhibited the pathogen.
S. aureus ATCC 33591 was only inhibited by L. brevis SFC1 and P. acidilactici SFC9. Parlindungan et al. [26] isolated and identified LAB in Pancetta and Prosciutto and found antagonism of those bacteria against S. aureus (NCDO949) and other pathogens, such as Klebsiella aerogenes (NCIMB10102), Pseudomonas aeruginosa (PA01), and Listeria innocua (UCC3).

3.2.3. Antimicrobial Resistance Profile

In general, the tested LAB showed promising results from a probiotic point of view in the antibiogram, as most of them were sensitive to the used drugs (Table 3). L. sakei SFC2A demonstrated the best results since it was resistant to only four of the twelve pharmacological bases tested.
Five of the six tested LAB were resistant to vancomycin. In general, Lactobacillus spp. and Pediococcus spp. show intrinsic resistance to vancomycin due to the replacement of the terminal D-alanine residue by D-lactate or D-serine in muramylpentapeptide [6]. L. sakei SFC2A was sensitive to that antimicrobial, as also reported by Toomey et al. [35] in strains of Limosilactobacillus reuteri, Lacticaseibacillus paracasei, and Latilactobacillus curvatus. The vancomycin resistance genes of Lactobacillus spp. are chromosomally located and not easily transferable to other bacterial genera [36].
Results of multidrug resistance to antimicrobials were observed in some LAB isolated from Socol, revealing a public health problem. However, over the years, the resistance of bacteria to antimicrobials has been reported by several authors when analyzing LAB isolated from meat products [6,35,37].
Based on the evaluation of in vitro tests, L. brevis SFC1A and P. acidilactici SFC9A demonstrated probiotic activity, since they showed tolerance to bile salts and artificial gastric juice; inhibited E. coli ATCC 25723, L. monocytogenes ATCC 15313, Salmonella enterica var. Typhimurium ATCC 14028, and S. aureus ATCC 33591; and were sensitive to most of the antimicrobials used.

4. Conclusions

Brazilian dry-cured loin (Socol) presents microbiota including potentially probiotic microorganisms such as strains of LAB that can contribute as starter and flavor-producing cultures. Among the isolated LAB, L. brevis SFC1A and P. acidilactici SFC9A showed in vitro potential probiotic results, demonstrating their potential to antagonize undesirable bacteria in Socol. The isolated LAB are being kept, composing a bank of indigenous cultures which will be tested in the future as starter cultures for fermented meat products, as well as to preserve the native microbiota of Socol.

Author Contributions

Conceptualization, F.C.C., M.R.S., and T.C.F.; Methodology, M.R.S. and H.C.P.F.; Formal Analysis, F.C.C., V.P.F.S., G.L.C.V., and C.F.S.; Investigation, F.C.C. and T.C.F.; Resources, M.R.S. and T.C.F.; Supervision, T.C.F.; Writing—Original Draft, T.C.F. and S.d.V.C.; Writing—Review and Editing, M.R.S. and T.C.F. All authors have read and agreed to the published version of the manuscript.

Funding

The APC was funded by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) and the Programa de Pós-Graduação em Ciência Animal at the Escola de Veterinária at the Universidade Federal de Minas Gerais (UFMG).

Institutional Review Board Statement

Not applicable.

Informed Consent Statement

Not applicable.

Data Availability Statement

The original contributions presented in this study are included in the article. Further inquiries can be directed to the corresponding authors.

Acknowledgments

The authors acknowledge the assistance of the Colegiado de Pós-Graduação em Ciência Animal at the Escola de Veterinária at the Universidade Federal de Minas Gerais (UFMG), the Pró-Reitoria de Pesquisa at the (UFMG), the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), and the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES). The authors also thank the Laboratório de Doenças de Animais Aquáticos (Aquavet) at the Escola de Veterinária (UFMG) for assisting with the analyses.

Conflicts of Interest

The authors declare no conflicts of interest.

References

  1. INPI (Instituto Nacional da Propriedade Industrial). Revista da Propriedade Industrial; Indicações Geográficas; Seção IV; INPI (Instituto Nacional da Propriedade Industrial): Rio de Janeiro, Brazil, 2018; Volume 2475. Available online: https://revistas.inpi.gov.br/pdf/Indicacoes_Geograficas2475.pdf (accessed on 2 October 2025).
  2. Mutz, Y.S.; Rosario, D.K.A.; Bernardo, Y.A.A.; Vieira, C.P.; Moreira, R.V.P.; Bernardes, P.C.; Conte-Junior, C.A. Unravelling the relation between natural microbiota and biogenic amines in Brazilian dry-cured loin: A chemometric approach. Int. J. Food Sci. Technol. 2022, 57, 1621–1629. [Google Scholar] [CrossRef]
  3. Soemarie, Y.B.; Milanda, T.; Barliana, M.I. Fermented Foods as Probiotics: A Review. J. Adv. Pharm. Technol. Res. 2021, 12, 335–339. [Google Scholar] [CrossRef]
  4. Laranjo, M.; Potes, M.E.; Elias, M. Role of starter cultures on the safety of fermented meat products. Front. Microbiol. 2019, 10, 1–11. [Google Scholar] [CrossRef]
  5. Young, N.W.G.; O’Sullivan, G.R. The influence of ingredients on product stability and shelf life. In Food and Beverage Stability and Shelf Life Sawston; Kilcast, D., Subramaniam, P., Eds.; Woodhead Publishing: Cambridge, UK, 2011; pp. 132–183. [Google Scholar]
  6. Fraqueza, M.J. Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages. Int. J. Food. Sci. Microbiol. 2015, 212, 76–88. [Google Scholar] [CrossRef] [PubMed]
  7. FAO/WHO. Guidelines for the Evaluation of Probiotics in Food—Joint Food and Agricultural Organization of the United Nations and World Health Organization Working Group Meeting Report; FAO/WHO: London, ON, Canada, 2002; Available online: https://isappscience.org/wp-content/uploads/2019/04/probiotic_guidelines.pdf (accessed on 2 October 2025).
  8. Munekata, P.E.S.; Pateiro, M.; Zhang, W.; Domínguez, R.; Xing, L.; Fierro, E.M.; Lorenzo, J.M. Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture. Microorganisms 2020, 8, 1833. [Google Scholar] [CrossRef] [PubMed]
  9. Carneiro, K.O.; Campos, G.Z.; Scafuro Lima, J.M.; Rocha, R.d.S.; Vaz-Velho, M.; Todorov, S.D. The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures. Foods 2024, 13, 3170. [Google Scholar] [CrossRef]
  10. Lopes, M.P.; Teixeira, S.C.; Vieira, L.H.S.; Pereira, L.L. Caracterização da Associação de Produtores de Socol como Arranjo Produtivo Local: Uma contribuição para a valorização do agronegócio artesanal. Entrepreneurship 2019, 3, 9–25. [Google Scholar] [CrossRef]
  11. IDF Standard 117A; Yogurt: Enumeration of Characteristics Microorganisms Colony Count Technique at 37 °C. IDF (International Dairy Federation): Brussels, Belgium, 1988; pp. 1–5.
  12. Assis, G.B.N.; Pereira, F.L.; Zegarra, A.U.; Taveres, G.C.; Leal, C.A.; Figueiredo, H.C.P. Use of MALDI-TOF Mass Spectrometry for the fast identification of Gram-Positive fish pathogens. Front. Microbiol. 2017, 8, 1492. [Google Scholar] [CrossRef]
  13. Singhal, N.; Kumar, M.; Kanaujia, P.K.; Virdi, J.S. MALDI-TOF mass spectrometry: An emerging technology for microbial identification and diagnosis. Front. Microbiol. 2015, 6, 1–16. [Google Scholar] [CrossRef] [PubMed]
  14. Neumann, E. Comportamento “in vitro” de estirpes de Lactobacillus acidophilus sensível e resistente à bacteriocina sob condições do trato digestivo. Ph.D. Thesis, Universidade Federal de Viçosa, Viçosa, Brazil, 1991; pp. 1–86. [Google Scholar]
  15. Silva, B.C.; Jung, L.C.R.; Sandes, S.H.C.; Alvim, L.B.; Bomfim, M.R.Q.; Nicoli, J.R.; Neumann, E.; Nunes, A.C. In vitro assessment of functional properties of lactic acid bacteria isolated from faecal microbiota of healthy dogs for potential use as probiotics. Benef. Microbes 2013, 4, 267–275. [Google Scholar] [CrossRef]
  16. Acurcio, L.B.; Souza, M.R.; Nunes, A.C.; Oliveira, D.L.S.; Sandes, S.H.C.; Alvim, L.B. Isolation, enumeration, molecular identification and probiotic potential evaluation of lactic acid bacteria isolated from sheep milk. Arq. Bras. Med. Vet. Zootec. 2014, 66, 940–948. [Google Scholar] [CrossRef]
  17. Walker, D.K.; Gilliland, S.E. Relationships among bile tolerance, bile salt deconjugation, and assimilation of cholesterol by Lactobacillus acidophilus. J. Dairy Sci. 1993, 76, 956–961. [Google Scholar] [CrossRef]
  18. Tagg, J.R.; Dajani, A.S.; Wannamaker, L.W. Bacteriocins of Gram-positive bacteria. Bacteriol. Rev. 1976, 40, 722–756. [Google Scholar] [CrossRef]
  19. Charteris, W.P.; Kely, P.; Morelli, L. Antibiotic susceptibility of potentially probiotic Lactobacillus species. J. Food Prot. 1998, 61, 1636–1643. [Google Scholar] [CrossRef] [PubMed]
  20. Yao, K.; Liu, D.; Liang, M.; Brennan, C.S.; Brennan, M. Detection of nitrite degradation by Lactobacillus plantarum DMDL9010 through the anaerobic respiration electron transport chain using proteomic analysis. Int. J. Food Sci. Technol. 2020, 56, 1608–1622. [Google Scholar] [CrossRef]
  21. Ferrocino, I.; Bellio, A.; Giordano, M.; Macori, G.; Romano, A.; Rantsiou, K.; Decastelli, L.; Coolin, L. Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages. Appl. Environ. Microbiol. 2018, 84, 1–14. [Google Scholar] [CrossRef] [PubMed]
  22. Rebecchi, A.; Pisacane, V.; Miragoli, F.; Polka, J.; Falaskoni, I.; Morelli, L.; Puglisi, E. High-throughput assessment of bacterial ecology in hog, cow and ovine casings used in sausages production. Int. J. Food Microbiol. 2015, 212, 49–59. [Google Scholar] [CrossRef]
  23. Nguyen, D.T.L.; Van Hoorde, K.; Cnockaert, M.; De Brandt, E.; De Bruyne, K.; Binh Le, B.T.; Vandamme, P. A culture-dependent and independent approach for the identification of lactic acid bacteria associated with the production of nem chua, a Vietnamese fermented meat product. Food Res. Int. 2013, 50, 232–240. [Google Scholar] [CrossRef]
  24. Federici, S.; Ciarrocchi, F.; Campana, R.; Ciandrini, E.; Blasi, G.; Baffone, W. Identification and functional traits of lactic acid bacteria isolated from Ciauscolo salami produced in Central Italy. Meat Sci. 2014, 98, 575–584. [Google Scholar] [CrossRef]
  25. Prpich, N.Z.P.; Castro, M.P.; Cayré, M.E.; Garro, O.A.; Vignolo, G.M. Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive. Ann. Microbiol. 2015, 65, 1709–1719. [Google Scholar] [CrossRef]
  26. Parlindungan, E.; Lugli, G.A.; Ventura, M.; van Sinderen, D.; Mahony, J. Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats. Foods 2021, 10, 1519. [Google Scholar] [CrossRef] [PubMed]
  27. Vinderola, C.G.; Reinheimer, J.A. Lactic acid starter and probiotic bacteria: A comparative ‘‘in vitro’’ study of probiotic characteristics and biological barrier resistance. Food Res. Int. 2003, 36, 895–904. [Google Scholar] [CrossRef]
  28. Merritt, M.E.; Donaldson, J.R. Effect of bile salts on the DNA and membrane integrity of enteric bacteria. J. Med. Microbiol. 2009, 58, 1533–1541. [Google Scholar] [CrossRef]
  29. Kong, H.B.; Chen, Q.; Sun, F.; Zhang, H. In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics. J. Funct. Foods 2017, 32, 391–400. [Google Scholar] [CrossRef]
  30. Moreno, I.; Marasca, E.T.G.; de Sá, P.B.Z.R.; Moutinho, J.S.; Marquezini, M.G.; Alves, M.R.C.; Bromberg, R. Evaluation of Probiotic Potential of Bacteriocinogenic Lactic Acid Bacteria Strains Isolated from Meat Products. Probiotics Antimicrob. Proteins 2018, 10, 762–774. [Google Scholar] [CrossRef]
  31. Lucumi-Banguero, R.S.; Ramírez-Toro, C.; Bolívar, G.A. Potential Use of Lactic Acid Bacteria with Pathogen Inhibitory Capacity as a Biopreservative Agent for Chorizo. Processes 2021, 9, 1582. [Google Scholar] [CrossRef]
  32. Kaveh, S.; Hashemi, S.M.B.; Abedi, E.; Amiri, M.J.; Conte, F.L. Bio-Preservation of Meat and Fermented Meat Products by Lactic Acid Bacteria Strains and Their Antibacterial Metabolites. Sustainability 2023, 15, 10154. [Google Scholar] [CrossRef]
  33. Rzepkowska, A.; Zielińska, D.; Ołdak, A.; Kołozyn-Krajewska, D. Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties. Int. J. Food Sci. Technol. 2017, 52, 1983–1994. [Google Scholar] [CrossRef]
  34. Laranjo, M.; Elias, M.; Fraqueza, M.J. The use of starter cultures in traditional meat products. J. Food Qual. 2017, 2017, 9546026. [Google Scholar] [CrossRef]
  35. Toomey, N.; Bolton, D.; Fanning, S. Characterisation and transferability of antibiotic resistance genes from lactic acid bacteria isolated from Irish pork and beef abattoirs. Res. Microbiol. 2010, 161, 127–135. [Google Scholar] [CrossRef]
  36. Borriello, S.P.; Hammes, W.P.; Holzapfel, W.; Marteau, P.; Schrezenmeir, J.; Vaara, M.; Valtonen, V. Safety of probiotics that contain lactobacilli or bifidobacteria. Clin. Infect. Dis. 2003, 36, 775–780. [Google Scholar] [CrossRef] [PubMed]
  37. Miranda, C.; Contente, D.; Igrejas, G.; Câmara, S.P.A.; Dapkevicius, M.D.L.E.; Poeta, P. Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health. Foods 2021, 10, 2092. [Google Scholar] [CrossRef] [PubMed]
Table 1. Means of inhibition percentage and classification according to tolerance to artificial gastric juice (pH 2.0) and bile salts (0.3% oxgall) of LAB isolated from Brazilian dry-cured loin (Socol).
Table 1. Means of inhibition percentage and classification according to tolerance to artificial gastric juice (pH 2.0) and bile salts (0.3% oxgall) of LAB isolated from Brazilian dry-cured loin (Socol).
Lactic Acid BacteriaGastric JuiceBile Salts
L. brevis SFC1A22.53 ± 12.86 (T)−24.19 ± 3.87 (T)
L. sakei SFC2A50.55 ± 14.05 (MT)31.69 ± 16.81 (T)
L. curvatus SFC6A1.52 ± 0.95 (T)−15.03 ± 10.50 (T)
P. acidilactici SFC9A−19.42 ± 16.52 (T)−18.39 ± 8.09 (T)
L. curvatus SFC11A−16.27 ± 2.95 (T)−15.13 ± 10.59 (T)
P. pentosaceus SFC11B15.23 ± 7.49 (T)−8.82 ± 1.44 (T)
Analyses were performed in duplicate with three replications. T: tolerant (<40% inhibition); MT: moderately tolerant (40–80% inhibition), according to criteria established by Acurcio et al. [16].
Table 2. Means of inhibition haloes (mm) of lactobacilli isolated from Brazilian dry-cured loin (Socol) against indicator microorganisms by the spot-on-the-lawn assay.
Table 2. Means of inhibition haloes (mm) of lactobacilli isolated from Brazilian dry-cured loin (Socol) against indicator microorganisms by the spot-on-the-lawn assay.
Lactic Acid BacteriaMeans ± Standard Deviation of Inhibition Haloes (mm)
ECLMSTSASFC11A
L. brevis SFC1A44.72 ± 3.949.53 ± 6.732.58 ± 4.216.41 ± 14.432.35 ± 0.7
L. sakei SFC2A41.67 ± 8.539.71 ± 1.47.77 ± 13.507.95 ± 13.8
L. curvatus SFC6A31.69 ± 3.130.1 ± 4.8000
P. acidilactici SFC9A57.17 ± 4.262.57 ± 2.934.82 ± 2.532.25 ± 1.342.22 ± 5.9
L. curvatus SFC11A30.35 ± 5.823.04 ± 4.7000
P. pentosaceus SFC11B50.37 ± 2.644.96 ± 6.617.65 ± 15.3027.58 ± 5.3
Analyzes were performed in duplicate with three replications. EC (Escherichia coli ATCC 25723); LM (Listeria monocytogenes ATCC 15313); ST (Salmonella enterica var. Typhimurium ATCC 14028); SA (Staphylococcus aureus ATCC 33591); and SFC11A (Latilactobacillus curvatus isolated from Socol).
Table 3. Profile of antimicrobial resistance of lactobacilli isolated from Brazilian dry-cured loin (Socol).
Table 3. Profile of antimicrobial resistance of lactobacilli isolated from Brazilian dry-cured loin (Socol).
Lactic Acid BacteriaAntimicrobial
CEFCLICIPERYGENOXAPENTETVANCHLAMISUL
L. brevis SFC1ASSRSRRMSSRSRR
L. sakei SFC2ARSRSSRSSSSMSR
L. curvatus SFC6ASMSSSRRSSRSRR
P. acidilactici SFC9ASSRSSRSSRSRR
L. curvatus SFC11ASSMSSRRSSRSRR
P. pentosaceus SFC11BSSRSSRMSSRSRR
Analyzes performed in duplicate with three replications. CEF: ceftadizyme (30 μg), CLI: clindamycin (30 μg), CIP: ciprofloxacin (5 μg), ERY: erythromycin (15 μg), GEN: gentamicin (10 μg), OXA: oxacillin (1 μg), PEN: penicillin G (10 UI), TET: tetracycline (30 μg), VAN: vancomycin (30 μg), CHL: chloramphenicol (30 μg), AMI: amikacin (30 μg), and SUL: sulfazotrim (25 μg). R: resistant; MS: moderately sensitive; and S: sensitive, according to Charteris et al. [19].
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content.

Share and Cite

MDPI and ACS Style

Chow, F.C.; Valente, G.L.C.; Santos, V.P.F.; Soares, C.F.; Figueiredo, H.C.P.; Cançado, S.d.V.; Figueiredo, T.C.; Souza, M.R. In Vitro Probiotic Potential of Lactic Acid Bacteria Isolated from Brazilian Dry-Cured Loin (Socol). Microorganisms 2025, 13, 2749. https://doi.org/10.3390/microorganisms13122749

AMA Style

Chow FC, Valente GLC, Santos VPF, Soares CF, Figueiredo HCP, Cançado SdV, Figueiredo TC, Souza MR. In Vitro Probiotic Potential of Lactic Acid Bacteria Isolated from Brazilian Dry-Cured Loin (Socol). Microorganisms. 2025; 13(12):2749. https://doi.org/10.3390/microorganisms13122749

Chicago/Turabian Style

Chow, Felipe Coser, Gustavo Lucas Costa Valente, Viviana Patrícia Fraga Santos, Carla Ferreira Soares, Henrique César Pereira Figueiredo, Silvana de Vasconcelos Cançado, Tadeu Chaves Figueiredo, and Marcelo Resende Souza. 2025. "In Vitro Probiotic Potential of Lactic Acid Bacteria Isolated from Brazilian Dry-Cured Loin (Socol)" Microorganisms 13, no. 12: 2749. https://doi.org/10.3390/microorganisms13122749

APA Style

Chow, F. C., Valente, G. L. C., Santos, V. P. F., Soares, C. F., Figueiredo, H. C. P., Cançado, S. d. V., Figueiredo, T. C., & Souza, M. R. (2025). In Vitro Probiotic Potential of Lactic Acid Bacteria Isolated from Brazilian Dry-Cured Loin (Socol). Microorganisms, 13(12), 2749. https://doi.org/10.3390/microorganisms13122749

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop