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

Area of Science:

• Food Microbiology
• Fermentation Science
• Probiotics Research

Background:

• Socol is a traditional Brazilian dry-cured pork loin product.
• Lactic acid bacteria (LAB) are crucial for fermented meat production and possess potential probiotic properties.

Purpose of the Study:

• To isolate, quantify, and identify LAB in Socol.
• To evaluate the in vitro probiotic potential of isolated LAB strains.

Main Methods:

• LAB were isolated and quantified from Socol samples.
• Bacterial identification was performed using Matrix-Assisted Laser Desorption Ionization-Time-Of-Flight/Mass Spectrometry (MALDI-TOF/MS).
• In vitro probiotic assays included tolerance to bile salts and artificial gastric juice, antibiotic sensitivity, and pathogen inhibition.

Main Results:

• LAB were abundant in Socol (2.5 × 10^3 to 9.2 × 10^6 CFU g^-1).
• Six LAB strains (*Latilactobacillus brevis* SFC1A, *Latilactobacillus sakei* SFC2A, *Latilactobacillus curvatus* SFC6A, *Pediococcus acidilactici* SFC9A, *Latilactobacillus curvatus* SFC11A, and *Pediococcus pentosaceus* SFC11B) exhibited probiotic potential.
• *L. brevis* SFC1A and *P. acidilactici* SFC9A demonstrated broad in vitro probiotic activity, including inhibition of pathogenic bacteria.

Conclusions:

• Socol harbors a diverse LAB population with significant probiotic potential.
• *L. brevis* SFC1A and *P. acidilactici* SFC9A are suitable candidates for starter cultures in novel fermented meat products.
• These findings contribute to preserving Socol microbiota and developing new fermented meat applications.