Molecular screening of beneficial and safety determinants from bacteriocinogenic lactic acid bacteria isolated from Brazilian artisanal calabresa

Despite of the beneficial relevance of several lactic acid bacteria (LAB) in the food industry, micro‐organisms belonging to this group can determine spoilage in food products and carry a number of virulence and antibiotic resistance‐related genes. This study aimed on the characterization of beneficial and safety aspects of five bacteriocinogenic LAB strains (Lactobacillus curvatus 12—named L. curvatus UFV‐NPAC1), L. curvatus 36, Weissela viridescens 23, W. viridescens 31 and Lactococcus garvieae 36) isolated from an artisanal Brazilian calabresa, a traditional meat sausage. Regarding their beneficial aspects, all tested isolates were positive for mub, while EF226‐cbp, EF1249‐fbp and EF2380‐maz were detected in at least one tested strain; none of the isolates presented map, EFTu or prgB. However, evaluated strains presented a variable pattern of virulence‐related genes, but none of the strains presented gelE, cylA, efsA, cpd, int‐Tn or sprE. Moreover, other virulence‐related genes evaluated in this study were detected at different frequencies. L. curvatus 12 was generated positive results for ace, ccf, int, ermC, tetL, aac(6′)‐Ie‐aph(2″)‐Ia, aph(2″)‐Ib, aph(2″)‐Ic, bcrB, vanB and vanC2; L. curvatus 36: hyl, asa1, esp, int, ermC, tetK, aph(3′)‐IIIa, aph(2′′)‐Ic and vanC2; L. garvieae 32: asa1, ant(4′)‐Ia, aph(2′′)‐Ib, catA, vanA and vanC1; W. viridescens 23: esp, cob, ermB, aph(3′)‐IIIa, aph(2′′)‐Ic, vanA, vanB and vanC2; W. viridescens 31: hyl, esp, ermC, aph(3′)‐IIIa, aph(2′′)‐Ib, aph(2′′)‐Ic, catA, vanA and vanB. Despite presenting some beneficial aspects, the presence of virulence and antibiotic resistance genes jeopardize their utilization as starter or biopreservatives cultures in food products. Considering the inhibitory potential of these strains, an alternative would be the use of their bacteriocins as semi‐purified or pure technological preparation. Significance and Impact of the Study The food industry has a particular interest in using bacteriocinogenic lactic acid bacteria (LAB) as starter, probiotics and/or biopreservatives in different food products. Characterization of additional beneficial features is important to identify new, multifunctional potential probiotic strains. However, these strains can only be applied in food products only after being properly characterized according their potential negative aspects, such as virulence and antibiotic resistance genes. A wide characterization of beneficial and safety aspects of bacteriocinogenic