O presente estudo avaliou o potencial probiótico in vitro de bactérias ácido-láticas (BAL) isoladas de queijo artesanal da Serra Geral (MG), com 14 e 21 dias de maturação, leite cru e pingo, utilizados em sua elaboração, e de bancadas de produção. As bactérias foram submetidas aos testes de antibiograma, à tolerância a ácido gástrico artificial e a sais biliares e ao antagonismo contra micro-organismos indicadores. Levilactobacillus brevis (Q521) e Lactococcus lactis (LLSG) apresentaram os melhores resultados e foram selecionados para a produção de leite fermentado. Apenas LLSG foi capaz de fermentar o leite. O produto apresentou qualidade microbiológica e físico-química adequada, exceto para os teores de proteína, segundo a legislação vigente para leites fermentados, demonstrando potencial tecnológico. A partir dos resultados apresentados, sugere-se que testes in vivo sejam realizados para que LLSG possa vir a ser utilizado como probiótico.

This study aimed to evaluate the microbiological quality of Brazilian dry-cured loin (Socol), as well as the presence of ochratoxin A (OTA) and its synthesis by the isolated Aspergillus ochraceus complex under different conditions (culture media, temperature, and time of incubation). Nine bacterial genera were isolated and identified by Matrix Assisted Laser Desorption Ionization—Time Of Flight/Mass Spectrometry (MALDI-TOF/MS), including Serratia spp. (32.4%), Citrobacter spp. (20.9%), Enterobacter spp. (13.6%), and Staphylococcus spp. (6.3%), among others. Salmonella spp. was not observed, and counts of thermotolerant coliforms and coagulase-positive Staphylococcus were below the confidence level. Fifteen fungal strains were isolated and identified as Aspergillus spp. (n = 5), Cladosporium sp. (n = 1), and Penicillium spp. (n = 9). OTA was quantified in Socol samples, and the enumeration of fungi showed a correlation (r = 0.77) with the mycotoxin detection. A. ochraceus complex produced OTA in Czapek Yeast Autolyzed (CYA) and Yeast Extract Sucrose (YES) agars at different times and temperatures. It was concluded that the microbiota of Socol is complex, encompassing spoilage bacteria. Undesirable fungi are also present, including those belonging to the A. ochraceus complex that produce OTA.

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.