Ispitivanje potencijalnog probiotika – Lactobacillus Plantarum soj L6 izolovanog iz "Karlovske kobasice"

The use of probiotic starter cultures in the production of crude - of dried meat products are topical scientific and practical interest for research in the meat industry. The aim of this study was to investigate the strain Lactobacillus plantarum (L6) isolated from "Karlovska sausage" with potential probiotic properties. It was found that the L6 strain possesses a potential probiotic properties. This is evidenced by an ability of this strain to survive in acidic environments and in the presence of 0.15% and 0.30% bile salts to form a biofilm on polypropylene surfaces, thereby demonstrating the ability of adhesion to the intestinal epithelial cells, Examined L. plantarum strain L6 can effectively serve as an antimicrobial barrier to the development of pathogenic bacteria in the production of dried raw meat products.Upotreba probiotskih starter kultura u proizvodnji sirovih - sušenih proizvoda od mesa predstavlja aktuelan naučni i praktični interes za istraživanje u industriji mesa. Cilj ove studije je da se ispitaju potencijalna probiotska svojstva soja Lactobacillus plantarum (L6), izolovanog iz "Karlovske kobasice". Utvrđeno je da soj L6 poseduje potencijalna probiotska svojstva, što je potvrđeno sposobnošću ovog soja da opstane u kiselim sredinama, kao i da u prisustvu 0,15% i 0,30% žučnih soli formira biofilm na polipropilenskim površinama. Utvrđena je sposobnost za adheziju na crevne epitelne ćelije. Ispitivani L. plantarum L6 soj može efektivno da posluži kao antimikrobna prepreka za razvoj patogenih bakterija u proizvodnji sirovo sušenih mesnih proizvoda