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

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 (<i>Latilactobacillus brevis</i> SFC1A, <i>Latilactobacillus sakei</i> SFC2A, <i>Latilactobacillus curvatus</i> SFC6A, <i>Pediococcus acidilactici</i> SFC9A, <i>Latilactobacillus curvatus</i> SFC11A, and <i>Pediococcus pentosaceus</i> 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. <i>L. brevis</i> SFC1A and <i>P. acidilactici</i> 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.