The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages

Int J Food Microbiol. 2014 Sep 1:186:55-60. doi: 10.1016/j.ijfoodmicro.2014.06.013. Epub 2014 Jun 20.


The human-derived potential probiotic strain Lactobacillus rhamnosus CTC1679 was used as a starter culture in reduced fat and sodium low-acid fermented sausages (fuets) to assess its ability to survive through the gastrointestinal tract (GIT) in a human intervention study consisting of 5 healthy volunteers who consumed 25 g fuet a day for 21 days. Faecal samples were analysed during and after consumption. L. rhamnosus CTC1679 produced a transient colonisation of the human GIT and persisted during the ingestion period of fuet containing L. rhamnosus CTC1679 at levels ca. 8log CFU/g. After 3 days of non-consumption, the strain was still recovered in the faeces of all the volunteers. To evaluate the safety of the nutritionally enhanced manufactured fuets, a challenge test was designed in a separately manufactured batch. L. rhamnosus CTC1679 was able to grow, survive and dominate (levels ca. 10(8) CFU/g) the endogenous lactic acid bacteria (LAB), prevented the growth of Listeria monocytogenes throughout the whole ripening process of the fuets and eliminated Salmonella. After 35 days of storage at 4 °C, L. monocytogenes was not detected, achieving absence in 25 g of the product. The application of high hydrostatic pressure (HHP) treatment (600 MPa for 5 min) at the end of ripening (day 14) produced an immediate reduction of L. monocytogenes to levels <1log CFU/g. After 35 days of storage at 4 °C the pathogen was not detected. Thus, the strain L. rhamnosus CTC1679 is a suitable starter culture for producing safe potentially probiotic fermented sausages.

Keywords: Challenge test; Fermented sausages; Foodborne pathogens; High hydrostatic pressure; Intervention study; Lactobacilli.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Adult
  • Feces / microbiology
  • Fermentation
  • Food Microbiology*
  • Gastrointestinal Tract / microbiology*
  • Humans
  • Lacticaseibacillus rhamnosus / physiology*
  • Listeria monocytogenes / physiology
  • Meat Products / microbiology*
  • Probiotics
  • Salmonella enterica / physiology