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Garbacz K, Kotłowski R, Kwapisz E. Novel staphylococci nucH taxonomical marker used in identification of human-associated Staphylococcus succinus subsp. casei. ENVIRONMENTAL MICROBIOLOGY REPORTS 2021; 13:735-743. [PMID: 34318624 DOI: 10.1111/1758-2229.12993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Accepted: 07/18/2021] [Indexed: 06/13/2023]
Abstract
The aim of our study was to assess the sequencing of unique nucH gene fragment based on performed bioinformatics analysis as a novel diagnostic method for the identification of difficult to identify staphylococcal human pathogenic strains. Initially, PCR-RFLP-rrn analysis specific to the spacers between 16SrDNA and 23SrDNA followed by HhaI restriction analysis was performed. Further, sequencing of nucH and 16S rDNA genes fragments was carried out. Blast analysis from the NCBI showed 99% similarity of nucH gene fragment with reference genomic DNA for S. succinus with the accession no. CP018199. This result was also confirmed by MALDI-TOF analysis. Sequencing analysis of 16S rDNA gene fragment allowed for 100% identification of two strains isolated from human samples as Staphylococus succinus subsp. casei. Sequencing of identified unique nucH gene fragment seems to be a promising diagnostic assay for the identification of Staphylococcus species. Based on our results, we can assume that probably other Staphylococcus species originated from different clinical samples could be identified using nucH gene sequencing method we developed. However, an extension of the genetic databases with a substantially bigger number of reference staphylococcal species for nucH gene is needed to make this method better than widely used standard 16S rDNA sequencing assay. To the best of our knowledge, it is the second published isolation of S. succinus subsp. casei from human clinical specimens. Moreover, possibility of decreasing the number of dimensions from multi-PCR-bands results using ribotyping analysis is also described.
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Affiliation(s)
- Katarzyna Garbacz
- Department of Oral Microbiology, Medical Faculty, Medical University of Gdansk, Dębowa 25, 80-204 Gdansk, Poland
| | - Roman Kotłowski
- Department of Molecular Biotechnology and Microbiology, Faculty of Chemistry, Gdansk University of Technology, Narutowicza 11/12, 80-233 Gdansk, Poland
| | - Ewa Kwapisz
- Department of Oral Microbiology, Medical Faculty, Medical University of Gdansk, Dębowa 25, 80-204 Gdansk, Poland
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Utama DT, Park J, Kim DS, Kim EB, Lee SK. Effect of Ground Chopi ( Zanthoxylum piperitum) on Physicochemical Traits and Microbial Community of Chicken Summer Sausage during Manufacture. Korean J Food Sci Anim Resour 2018; 38:936-949. [PMID: 30479501 PMCID: PMC6238041 DOI: 10.5851/kosfa.2018.e26] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2018] [Revised: 07/17/2018] [Accepted: 07/31/2018] [Indexed: 02/01/2023] Open
Abstract
Changes in microbial community and physicochemical traits of chicken summer sausage made from spent layer thigh added with different level (0%, 0.1%, 0.3%, and 0.5% w/w) of ground chopi (Zanthoxylum piperitum) during manufacture were analyzed. The microbial community was profiled and analyzed by sequencing 16S rRNA gene using Illumina MiSeq. Samples were taken from raw sausage batter, after 15 h of fermentation, 8 h of cooking including cooling down, and 7 d of drying. The final pH of the sausage was reduced by the addition of ground chopi. However, no clear effect on water activity was observed. Ground chopi inhibited the development of red curing color after fermentation as it exhibited antimicrobial effect. However, the effect on species richness and microbial composition after cooking was unclear. Ground chopi delayed lipid oxidation during manufacture and the effect was dependent on the addition level. Fermentation reduced the species richness with a dominancy of lactic acid bacteria. The profile of microbiota in the raw batter was different from other stages, while the closest relationship was observed after cooking and drying. Proteobacteria was predominant, followed by Firmicutes and Bacteroidetes in raw samples. Firmicutes became dominating after fermentation and so forth, whereas other predominant phylum decreased. At genus level, unclassified Lactobacillales was the most abundant group found after fermentation and so forth. Therefore, the overall microbial composition aspects were mainly controlled during fermentation by the abundance of lactic acid bacteria, while bacterial counts and lipid oxidation were controlled by cooking and the addition of ground chopi.
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Affiliation(s)
- Dicky Tri Utama
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Jongbin Park
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Dong Soo Kim
- Quality Assurance Team, Pulmuone Co., Ltd., Daeso 27671, Korea
| | - Eun Bae Kim
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
| | - Sung Ki Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea
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3
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Yi L, Su G, Hu G, Peng Q. Diversity study of microbial community in bacon using metagenomic analysis. J Food Saf 2016. [DOI: 10.1111/jfs.12334] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Langbo Yi
- College of Biology and Environmental Sciences; Jishou University; Jishou Hunan 416000 China
| | - Guirong Su
- College of Biology and Environmental Sciences; Jishou University; Jishou Hunan 416000 China
| | - Guang Hu
- College of Biology and Environmental Sciences; Jishou University; Jishou Hunan 416000 China
| | - Qingzhong Peng
- College of Biology and Environmental Sciences; Jishou University; Jishou Hunan 416000 China
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Gebreselassie N, Abay F, Beyene F. Biochemical and molecular identification and characterization of lactic acid bacteria and yeasts isolated from Ethiopian naturally fermented buttermilk. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:184-96. [PMID: 26787941 PMCID: PMC4711473 DOI: 10.1007/s13197-015-2049-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/10/2015] [Accepted: 09/25/2015] [Indexed: 11/30/2022]
Abstract
Lactic acid bacteria (LAB) and yeasts were enumerated and identified from naturally fermented buttermilk. Isolates were first subjected to chemical tests and then to molecular characterization. Molecular identification involved pure sequencing of 16s rRNA (LAB) and 18s rRNA (yeast) genes. Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (DGGE) was used for detection of microbiota composition. Eighty-five LAB and 26 yeast isolates obtained from 16 small-scale dairy farms were isolated and identified. The microbial composition was dominated by strains of Lactococcus lactis ssp. lactis, Lactobacillus plantarum and Saccharomyces cerevisiae. Molecular techniques enabled not only genetic confirmation but also detection of some uncultivated strains. The presence of diverse strains of LAB and yeasts in NFB indicated a potential for development of different starter cultures to make new dairy products.
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Affiliation(s)
- Negussie Gebreselassie
- />Department of Chemistry, Biotechnology and Food Science, Faculty of Veterinary Medicine and Biosciences, The Norwegian University of Life Sciences, Gransdalen 33A, P.O. Box 1054, Oslo, Norway
- />Department of Food Sciences, Mekelle University, Mekelle, Tigray Ethiopia
| | - Fetien Abay
- />Department of Food Sciences, Mekelle University, Mekelle, Tigray Ethiopia
| | - Fekadu Beyene
- />Department of Food Technology and Process Engineering, Wollega University, Nekemte, Oromia Ethiopia
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5
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Kesmen Z, Yarimcam B, Aslan H, Ozbekar E, Yetim H. Application of Different Molecular Techniques for Characterization of Catalase-Positive Cocci Isolated from Sucuk. J Food Sci 2014; 79:M222-9. [DOI: 10.1111/1750-3841.12328] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2013] [Accepted: 09/30/2013] [Indexed: 11/26/2022]
Affiliation(s)
- Zülal Kesmen
- Faculty of Engineering; Food Engineering Dept., Erciyes Univ; 38039 Kayseri Turkey
- Faculty of Engineering; Food Engineering Dept., Bingol Univ; Bingol Turkey
| | - Burcu Yarimcam
- Faculty of Engineering; Food Engineering Dept., Erciyes Univ; 38039 Kayseri Turkey
- Faculty of Engineering; Food Engineering Dept., Bingol Univ; Bingol Turkey
| | - Hakiye Aslan
- Faculty of Engineering; Food Engineering Dept., Erciyes Univ; 38039 Kayseri Turkey
- Faculty of Engineering; Food Engineering Dept., Bingol Univ; Bingol Turkey
| | - Esra Ozbekar
- Faculty of Engineering; Food Engineering Dept., Erciyes Univ; 38039 Kayseri Turkey
- Faculty of Engineering; Food Engineering Dept., Bingol Univ; Bingol Turkey
| | - Hasan Yetim
- Faculty of Engineering; Food Engineering Dept., Erciyes Univ; 38039 Kayseri Turkey
- Faculty of Engineering; Food Engineering Dept., Bingol Univ; Bingol Turkey
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Geraghty L, Booth M, Rowan N, Fogarty A. Investigations on the efficacy of routinely used phenotypic methods compared to genotypic approaches for the identification of staphylococcal species isolated from companion animals in Irish veterinary hospitals. Ir Vet J 2013; 66:7. [PMID: 23635328 PMCID: PMC3649918 DOI: 10.1186/2046-0481-66-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2013] [Accepted: 04/02/2013] [Indexed: 11/17/2022] Open
Abstract
Background Identification of Staphylococci to species level in veterinary microbiology is important to inform therapeutic intervention and management. We report on the efficacy of three routinely used commercial phenotypic methods for staphylococcal species identification, namely API Staph 32 (bioMérieux), RapID (Remel) and Staph-Zym (Rosco Diagnostica) compared to genotyping as a reference method to identify 52 staphylococcal clinical isolates (23 coagulase positive; 29 coagulase negative) from companion animals in Irish veterinary hospitals. Results Genotyping of a 412 bp fragment of the staphylococcal tuf gene and coagulase testing were carried out on all 52 veterinary samples along with 7 reference strains. In addition, genotyping of the staphylococcal rpoB gene, as well as PCR-RFLP of the pta gene, were performed to definitively identify members of the Staphylococcus intermedius group (SIG). The API Staph 32 correctly identified all S. aureus isolates (11/11), 83% (10/12) of the SIG species, and 66% (19/29) of the coagulase negative species. RapID and Staph-Zym correctly identified 61% (14/23) and 0% (0/23) respectively of the coagulase-positives, and 10% (3/29) and 3% (1/29) respectively of the coagulase-negative species. Conclusions Commercially available phenotypic species identification tests are inadequate for the correct identification of both coagulase negative and coagulase positive staphylococcal species from companion animals. Genotyping using the tuf gene sequence is superior to phenotyping for identification of staphylococcal species of animal origin. However, use of PCR-RFLP of pta gene or rpoB sequencing is recommended as a confirmatory method for discriminating between SIG isolates.
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Affiliation(s)
- Lisa Geraghty
- Biosciences Research Institute, Athlone Institute of Technology, Dublin Rd., Athlone, Co. Westmeath, Ireland ; Department of Life and Physical Science, School of Science, Athlone Institute of Technology, Dublin Rd., Athlone, Ireland
| | - Mary Booth
- Biosciences Research Institute, Athlone Institute of Technology, Dublin Rd., Athlone, Co. Westmeath, Ireland ; Department of Life and Physical Science, School of Science, Athlone Institute of Technology, Dublin Rd., Athlone, Ireland
| | - Neil Rowan
- Biosciences Research Institute, Athlone Institute of Technology, Dublin Rd., Athlone, Co. Westmeath, Ireland
| | - Andrew Fogarty
- Biosciences Research Institute, Athlone Institute of Technology, Dublin Rd., Athlone, Co. Westmeath, Ireland ; Department of Life and Physical Science, School of Science, Athlone Institute of Technology, Dublin Rd., Athlone, Ireland
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Fonseca S, Ivette Ouoba LI, Franco I, Carballo J. Use of molecular methods to characterize the bacterial community and to monitor different native starter cultures throughout the ripening of Galician chorizo. Food Microbiol 2013; 34:215-26. [DOI: 10.1016/j.fm.2012.12.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2012] [Revised: 11/05/2012] [Accepted: 12/26/2012] [Indexed: 10/27/2022]
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8
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Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR–RFLP. Food Microbiol 2012; 29:157-66. [DOI: 10.1016/j.fm.2011.09.011] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2011] [Revised: 09/15/2011] [Accepted: 09/19/2011] [Indexed: 11/30/2022]
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9
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Iacumin L, Manzano M, Comi G. Catalase-positive cocci in fermented sausage: Variability due to different pork breeds, breeding systems and sausage production technology. Food Microbiol 2012; 29:178-86. [DOI: 10.1016/j.fm.2011.09.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2011] [Revised: 08/29/2011] [Accepted: 09/05/2011] [Indexed: 11/17/2022]
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Capparelli R, Nocerino N, Medaglia C, Blaiotta G, Bonelli P, Iannelli D. The Staphylococcus aureus peptidoglycan protects mice against the pathogen and eradicates experimentally induced infection. PLoS One 2011; 6:e28377. [PMID: 22145040 PMCID: PMC3228750 DOI: 10.1371/journal.pone.0028377] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2011] [Accepted: 11/07/2011] [Indexed: 12/20/2022] Open
Abstract
Staphylococcus aureus, in spite of antibiotics, is still a major human pathogen causing a wide range of infections. The present study describes the new vaccine A170PG, a peptidoglycan-based vaccine. In a mouse model of infection, A170PG protects mice against a lethal dose of S. aureus. Protection lasts at least 40 weeks and correlates with increased survival and reduced colonization. Protection extends into drug-resistant (MRSA or VISA) and genetically diverse clinical strains. The vaccine is effective when administered - in a single dose and without adjuvant - by the intramuscular, intravenous or the aerosol routes and induces active as well as passive immunization. Of note, A170PG also displays therapeutic activity, eradicating staphylococci, even when infection is systemic. Sustained antibacterial activity and induction of a strong and rapid anti-inflammatory response are the mechanisms conferring therapeutic efficacy to A170PG.
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Affiliation(s)
- Rosanna Capparelli
- Faculty of Biotechnology, University of Naples “Federico II”, Naples, Italy
| | - Nunzia Nocerino
- Faculty of Agriculture, University of Naples “Federico II”, Naples, Italy
| | - Chiara Medaglia
- Faculty of Agriculture, University of Naples “Federico II”, Naples, Italy
| | - Giuseppe Blaiotta
- Faculty of Agriculture, University of Naples “Federico II”, Naples, Italy
| | - Patrizia Bonelli
- Istituto Nazionale per i Tumori, Fondazione G Pascale, Naples, Italy
| | - Domenico Iannelli
- Faculty of Agriculture, University of Naples “Federico II”, Naples, Italy
- * E-mail:
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11
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Landeta G, Reverón I, Carrascosa AV, de las Rivas B, Muñoz R. Use of recA gene sequence analysis for the identification of Staphylococcus equorum strains predominant on dry-cured hams. Food Microbiol 2011; 28:1205-10. [PMID: 21645821 DOI: 10.1016/j.fm.2011.04.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2010] [Revised: 04/19/2011] [Accepted: 04/21/2011] [Indexed: 11/17/2022]
Abstract
Spanish dry-cured ham is an uncooked meat product highly appreciated due to its characteristics flavour. In this study, we examined the accuracy of biochemical tests and 16S rDNA sequencing in the identification of 56 staphylococcal strains isolated during industrial Spanish dry-cured ham processes. Important differences were observed comparing genotypic and phenotypic data. Staphylococcus xylosus was the prevalent species identified by biochemical methods (87.5%), however, sequencing of the 16S rDNA resulted in an unambiguous identification of Staphylococcus equorum (73.2%) and Staphylococcus vitulinus (8.9%) strains. Reliable identification of meat staphylococci, mainly among S. xylosus and S. equorum strains could be also achieved by means of recA gene sequence comparison. Two degenerate primers previously described for lactic acid bacteria were used to amplify an internal fragment of the recA gene. This fragment was amplified from twelve staphylococcal type strains representing frequent meat species. The results indicated that recA sequencing is an adequate method to discriminate among meat staphylococci. In addition, S. xylosus and S. equorum strains could be more accurately discriminated by recA sequencing than 16S rDNA or sodA sequencing. The S. equorum sequence diversity showed at the intra-species level by recA gene sequencing confirmed the high heterogeneity described among S. equorum strains.
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Affiliation(s)
- Gerardo Landeta
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Madrid, Spain
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12
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Hauschild T, Śliżewski P, Masiewicz P. Species distribution of staphylococci from small wild mammals. Syst Appl Microbiol 2010; 33:457-60. [DOI: 10.1016/j.syapm.2010.08.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2010] [Revised: 08/24/2010] [Accepted: 08/31/2010] [Indexed: 11/28/2022]
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13
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Microbial characterization of sourdough for sweet baked products in the Campania region (southern Italy) by a polyphasic approach. ANN MICROBIOL 2010. [DOI: 10.1007/s13213-010-0140-2] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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14
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Kang YJ, Cheng J, Mei LJ, Hu J, Piao Z, Yin SX. Multiple copies of 16S rRNA gene affect the restriction patterns and DGGE profile revealed by analysis of genome database. Microbiology (Reading) 2010. [DOI: 10.1134/s0026261710050103] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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15
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Leroy S, Giammarinaro P, Chacornac JP, Lebert I, Talon R. Biodiversity of indigenous staphylococci of naturally fermented dry sausages and manufacturing environments of small-scale processing units. Food Microbiol 2010; 27:294-301. [DOI: 10.1016/j.fm.2009.11.005] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2009] [Revised: 10/29/2009] [Accepted: 11/01/2009] [Indexed: 11/30/2022]
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16
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WU YANTAO, CUI CHUN, SUN WEIZHENG, YANG BAO, ZHAO MOUMING. EFFECTS OFSTAPHYLOCOCCUS CONDIMENTIANDMICROCOCCUS CASEOLYTICUSON THE VOLATILE COMPOUNDS OF CANTONESE SAUSAGE. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2008.00249.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Diversity of Staphylococcus species strains based on partial kat (catalase) gene sequences and design of a PCR-restriction fragment length polymorphism assay for identification and differentiation of coagulase-positive species (S. aureus, S. delphini, S. hyicus, S. intermedius, S. pseudintermedius, and S. schleiferi subsp. coagulans). J Clin Microbiol 2009; 48:192-201. [PMID: 19889901 DOI: 10.1128/jcm.00542-09] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
Abstract
A set of degenerate PCR primers was designed and used to amplify and sequence about 75% of the catalase (kat) gene from each of 49 staphylococcal strains. In some strains of Staphylococcus xylosus, S. saprophyticus, and S. equorum, two catalase genes, katA and katB, were found. A phylogenetic tree was generated and showed diversities among 66 partial (about 900-bp) staphylococcal kat nucleotide sequences (including 17 sequences found in GenBank) representing 26 different species. The topology of this tree showed a distribution of staphylococcal species similar, but not identical, to those reported previously based on 16S rRNA, hsp60, sodA, rpoB, tuf, and gap genes. The kat gene sequences were less conserved than those of 16S rRNA, rpoB, hsp60, and tuf genes and slightly more conserved than those of the gap gene. Therefore, kat gene sequence analysis may provide an additional marker for inferring phylogenetic relationships of staphylococci. Moreover, the discrete nucleotide polymorphism revealed in this gene could be exploited for rapid, low-cost identification of staphylococcal species through PCR-restriction fragment length polymorphism (RFLP) analysis. In this study, a PCR-RFLP assay performed by using only the TaqI restriction enzyme was successfully developed for rapid unequivocal identification/differentiation, at species and subspecies levels, of coagulase-positive staphylococci (CPS). The assay was validated by testing the DNA from 100 staphylococcal strains, including reference and wild CPS strains isolated from different environments. This reliable, rapid, and low-cost approach (requiring about 6 h from DNA isolation to the achievement of results and <5 Euros for each strain tested) allowed unambiguous identification of all the strains assayed, including the newly described S. delphini and S. pseudintermedius CPS species.
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18
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Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy). Meat Sci 2009; 83:15-23. [DOI: 10.1016/j.meatsci.2009.03.006] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2008] [Revised: 03/15/2009] [Accepted: 03/17/2009] [Indexed: 11/19/2022]
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19
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Screening of biogenic amine production by coagulase-negative staphylococci isolated during industrial Spanish dry-cured ham processes. Meat Sci 2007; 77:556-61. [DOI: 10.1016/j.meatsci.2007.05.004] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2006] [Revised: 03/14/2007] [Accepted: 05/04/2007] [Indexed: 11/22/2022]
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20
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Villani F, Casaburi A, Pennacchia C, Filosa L, Russo F, Ercolini D. Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter cultures. Appl Environ Microbiol 2007; 73:5453-63. [PMID: 17616625 PMCID: PMC2042070 DOI: 10.1128/aem.01072-07] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The microbial ecology of "soppressata of Vallo di Diano," a traditional dry fermented sausage from southern Italy, was studied by using both culture-dependent and culture-independent approaches. The ripened fermented sausages were characterized by high microbial loads of both staphylococci and lactobacilli. Using PCR-denaturing gradient gel electrophoresis (PCR-DGGE) targeting the variable V3 and V1 regions of the 16S rRNA gene and direct DNA sequencing, it was possible to identify Staphylococcus xylosus, S. succinus, and S. equorum among the staphylococci and Lactobacillus sakei and L. curvatus within the lactobacilli. Moreover, Debaryomyces hansenii was the main yeast species found by targeting the yeast 26S rRNA gene by PCR-DGGE. Selected strains of S. xylosus, L. sakei, and L. curvatus were characterized for their technological properties in the ripening conditions of the fermented sausages so as to select an autochthonous starter formulation. The selection included the determination of nitrate reductase, lipolytic, and antioxidant activity and proteolysis with myofibrillar and sarcoplasmic protein fractions. Such properties were evaluated in both in vitro and in situ assays; the latter were performed by using each strain as a starter in the laboratory-scale manufacture of soppressata of Vallo di Diano and by monitoring the microbiological and chemical changes at the end of ripening. The results show differences between the in vitro and in situ selection results and indicate that in situ evaluation of the technological performance of specific strains is better suited to selecting autochthonous starter cultures for fermented-meat products than in vitro evaluation.
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Affiliation(s)
- Francesco Villani
- Department of Food Science, School of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici, Italy.
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21
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Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Meat Sci 2007; 76:295-307. [DOI: 10.1016/j.meatsci.2006.11.011] [Citation(s) in RCA: 144] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2006] [Revised: 11/10/2006] [Accepted: 11/21/2006] [Indexed: 11/19/2022]
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22
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Ercolini D, Russo F, Blaiotta G, Pepe O, Mauriello G, Villani F. Simultaneous detection of Pseudomonas fragi, P. lundensis, and P. putida from meat by use of a multiplex PCR assay targeting the carA gene. Appl Environ Microbiol 2007; 73:2354-9. [PMID: 17293505 PMCID: PMC1855653 DOI: 10.1128/aem.02603-06] [Citation(s) in RCA: 82] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Species-specific primers and a multiplex PCR assay were developed for the simultaneous identification and differentiation of Pseudomonas fragi, P. lundensis, and P. putida based on the coamplification of different portions of the small subunit of the carbamoyl phosphate synthase gene (carA). The carA multiplex PCR was used to detect the presence of the three Pseudomonas species from beef, chicken, and pork samples and proved to be effective in showing their evolution during the storage of meat.
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Affiliation(s)
- Danilo Ercolini
- Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici, NA, Italy.
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Pepe O, Blaiotta G, Bucci F, Anastasio M, Aponte M, Villani F. Staphylococcus aureus and staphylococcal enterotoxin A in breaded chicken products: detection and behavior during the cooking process. Appl Environ Microbiol 2006; 72:7057-62. [PMID: 17088378 PMCID: PMC1636142 DOI: 10.1128/aem.00198-06] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2006] [Accepted: 07/10/2006] [Indexed: 11/20/2022] Open
Abstract
In this study we examined the presence of Staphylococcus aureus and staphylococcal enterotoxin A (SEA) in 20 industrial breaded chicken products obtained from different retail butchers and supermarket stores in Italy. The levels of contamination in the products analyzed were quite low, although the pH values and water activities (a(w)) in the samples considered were in ranges favorable for S. aureus growth. As demonstrated by phenotypic and molecular characterization, in spite of the high percentage of coagulase-positive Staphylococcus strains, only three strains could be referred to the species S. aureus. Moreover, all the strains were negative in PCR assays targeting staphylococcal enterotoxin genes (seA to seE, seG to seJ, and seM to seO), as well as the toxic shock syndrome toxin 1 gene, and no SEA was detected in the retail breaded chicken samples analyzed by a reversed passive latex agglutination assay or by Western blotting. Hence, we evaluated the thermal resistance of two strains of SEA-producing S. aureus in a laboratory-scale preparation of precooked breaded chicken cutlets. The heat treatment employed in the manufacture determined the inactivation of S. aureus cells, but the preformed SEA remained active during product storage at 4 degrees C. The presence of the staphylococci and, in particular, of S. aureus in the retail breaded chicken products analyzed is a potential health risk for consumers since the pH and a(w) values of these kinds of products are favorable for S. aureus growth. The thermal process used during their manufacture can limit staphylococcal contamination but cannot eliminate preformed toxins.
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Affiliation(s)
- Olimpia Pepe
- Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli Federico II, I-80055 Portici, Italy.
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Corbière Morot-Bizot S, Leroy S, Talon R. Staphylococcal community of a small unit manufacturing traditional dry fermented sausages. Int J Food Microbiol 2006; 108:210-7. [PMID: 16488037 DOI: 10.1016/j.ijfoodmicro.2005.12.006] [Citation(s) in RCA: 68] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2005] [Revised: 11/18/2005] [Accepted: 12/02/2005] [Indexed: 11/27/2022]
Abstract
The level and the diversity of the staphylococcal community occurring in the environment and meat products of a small unit manufacturing traditional dry fermented sausages were investigated at two seasons: winter and spring. Gram-positive cocci were enumerated and a collection of 412 Staphylococcus isolates was made. Multiplex PCR, pulse-field gel electrophoresis (PFGE) and sequencing of the sodA gene were used to identify and characterize the isolates. High counts of Staphylococcus were found in final traditional sausages, reaching about 6 log CFU/g in winter and about 8 log CFU/g in spring. In the environment, the counts varied from 2 log to 7 log/100 cm(2), the higher colonisation being observed on the surface of the drying and cold rooms, cutting tables and the butcher's block. The combination of the three methods allowed the identification of seven species of Staphylococcus in spring and five in winter. S. equorum and S. succinus dominated both in environment and in meat products, 49% and 33% of the isolates, respectively. The other identified species were in decreasing order S. saprophyticus (6%), S. xylosus (5%), S. carnosus (5%), S. simulans (1%) and S. warneri (1%). The two species S. xylosus and S. carnosus were sporadically isolated during the spring. PFGE allowed the assignment of S. equorum to eight pulsotypes showing a wide diversity among this species. But the entire environment and the meat products were dominated by one pulsotype. For S. succinus, three pulsotypes were found with one dominant mainly isolated during the spring sampling. This study highlighted the diversity of staphylococci isolated in the environment and the meat products of a small processing unit manufacturing traditional dry fermented sausages. The S. equorum and S. succinus species rarely described in meat products and never in the environment had great capacity to colonise the entire small processing unit and the meat products.
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Rantsiou K, Cocolin L. New developments in the study of the microbiota of naturally fermented sausages as determined by molecular methods: A review. Int J Food Microbiol 2006; 108:255-67. [PMID: 16481061 DOI: 10.1016/j.ijfoodmicro.2005.11.013] [Citation(s) in RCA: 91] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2004] [Revised: 06/05/2005] [Accepted: 11/17/2005] [Indexed: 11/16/2022]
Abstract
The microflora of different types of fermented sausages has been defined by isolation and biochemical identification of the microorganisms commonly found in these products. It is generally agreed that the main microbial groups involved in such products are lactic acid bacteria and coagulase-negative cocci. In addition, and depending on the product, other groups may play a role, such as yeasts and enterococci. Since it appears that the types of microbial groups, or even the specific strains of a given microbial group, that dominate the fermentation, significantly affect the organoleptic profile of the final product, there is an increasing interest in the description of the microbiota that are found in different fermented sausages. More recently, new tools, based on molecular methods, allowing fast and unequivocal identification of strains, isolated from fermented sausages, became available. These methods have been successfully applied and, in general, biochemical and molecular identification compared well. However, new information comes to light when molecular methods are applied to DNA and/or RNA extracted directly from sausages. This approach eliminates problems related to traditional isolation. This review deals with the recent findings and results of the application of molecular methods, in a culture-dependent and culture-independent manner, on the study of the microflora of fermented sausages.
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Affiliation(s)
- Kalliopi Rantsiou
- Dipartimento di Scienze degli Alimenti, Facolta' di Agraria, Universita' di Udine, via Marangoni 97, 33100, Udine, Italy
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Fontana C, Vignolo G, Cocconcelli PS. PCR-DGGE analysis for the identification of microbial populations from Argentinean dry fermented sausages. J Microbiol Methods 2006; 63:254-63. [PMID: 15893830 DOI: 10.1016/j.mimet.2005.03.010] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2005] [Revised: 03/25/2005] [Accepted: 03/25/2005] [Indexed: 11/30/2022]
Abstract
Different PCR-DGGE protocols were evaluated to monitor fermentation process and to investigate bacterial communities developed in two artisanal Argentinean fermented sausages. Bacterial universal primers frequently used in PCR-denaturing gradient gel electrophoresis (DGGE) were evaluated. Lactic acid bacteria (LAB) and staphylococci species isolated from Tucumán sausages were used to determine the experimental conditions for PCR amplification and DGGE differentiation. Total microbial DNA extracted directly from both fermented sausages was subjected to DGGE analysis. PCR-DGGE results were different for each set of primers used. Primers Bact-0124f(GC)-Uni-0515r and V1f(GC)-V1r showed to be efficient to differentiate LAB and Staphylococcus cultures while the set V3f(GC)-Uni-0515r allowed to demonstrate the succession of different Lactobacillus and Staphylococcus species during ripening process. An intense band corresponding to Lactobacillus sakei was observed to be present in both samples. Staphylococcus saprophyticus was only observed in Tucumán sausage while a band identified as Brochothrix thermophacta was detected in Córdoba sausage. PCR-DGGE analysis of different 16S rDNA amplicons was able to discriminate between LAB and Gram-positive, coagulase-negative cocci, resulting an effective tool to establish the microbiota developed in artisanal dry sausages.
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Affiliation(s)
- Cecilia Fontana
- Centro de Referencia para Lactobacilos CERELA, CONICET. Chacabuco 145, 4000 Tucumán, Argentina
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Park HS, Kilbane JJ. Rapid detection and high-resolution discrimination of the genus Streptomyces based on 16S-23S rDNA spacer region and denaturing gradient gel electrophoresis. J Ind Microbiol Biotechnol 2005; 33:289-97. [PMID: 16315072 DOI: 10.1007/s10295-005-0060-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2005] [Accepted: 09/28/2005] [Indexed: 10/25/2022]
Abstract
As the leading source of antibiotics, Streptomyces species are the subject of widespread investigation. Many approaches have been tried to aid in the classification of Streptomyces isolates to the genus, species, and strain levels. Genetic methods are more rapid and convenient than classification methods based on phenotypic characteristics, but a method that is universal in detecting all Streptomyces yet selective in detecting only Streptomyces is needed. The highly conserved nature of the 16S rRNA gene (16S rDNA) combined with the need to discriminate between closely related strains results in analyses of ribosomal intergenic spacer (RIS) regions being more productive than analyses of 16S rRNA genes. PCR primers were designed to amplify the RIS region as well as a sufficient length of the 16S rRNA gene to enable phylogenetic analyses of Streptomyces. Improved selectivity and specificity for the amplification of RIS sequences from Streptomyces with environmental samples was demonstrated. The use of RIS-PCR and denaturing gradient gel electrophoresis (DGGE) was shown to be a convenient means to obtain unique genetic "fingerprints" of Streptomyces cultures allowing them to be accurately identified at species, and even strain classification levels. These RIS-PCR and DGGE approaches show potential for the rapid characterization of environmental Streptomyces populations.
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MESH Headings
- Base Sequence
- DNA, Bacterial/chemistry
- DNA, Bacterial/genetics
- DNA, Ribosomal/chemistry
- DNA, Ribosomal/genetics
- DNA, Ribosomal Spacer/chemistry
- DNA, Ribosomal Spacer/genetics
- Electrophoresis, Polyacrylamide Gel/methods
- Molecular Sequence Data
- RNA, Ribosomal, 16S/genetics
- RNA, Ribosomal, 23S/genetics
- Sequence Analysis, DNA
- Sequence Homology, Nucleic Acid
- Species Specificity
- Streptomyces/classification
- Streptomyces/genetics
- Streptomyces/isolation & purification
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Affiliation(s)
- Ho-Shin Park
- Kim Laboratories Inc., 60 Hazelwood Dr., Champaign, IL 61820, USA
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Blaiotta G, Casaburi A, Villani F. Identification and differentiation of Staphylococcus carnosus and Staphylococcus simulans by species-specific PCR assays of sodA genes. Syst Appl Microbiol 2005; 28:519-26. [PMID: 16106559 DOI: 10.1016/j.syapm.2005.03.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
The aim of this study was to design species-specific PCR assays for rapid and reliable identification and differentiation of Staphylococcus (S.) carnosus and S. simulans strains. Two different sets of primers, targeting the manganese-dependent superoxide dismutase (sodA) gene of S. carnosus and S. simulans, respectively, were designed. Species-specificity of both sets of primers was evaluated by using 93 strains, representing 26 different species of the genus Staphylococcus, 3 species of the genus Kocuria (K.), 1 species of the genus Micrococcus (Mic.) and 1 species of the genus Macrococcus (Mac.) as reference. By using primers simF and simR the expected PCR fragment was obtained only when purified DNA from S. simulans strains was used. Amplification performed by using primers carF and carR produced a PCR fragment of the expected length, when DNA from strains of S. carnosus and S. condimenti were used as template. Nevertheless, DraI digestion of the carF/carR PCR fragment allowed a clear differentiation of strains of these two species. Species-specific PCR assays designed during this study, overcoming many of the limitations of the traditional identification procedures, can be considered a valid strategy for detection and identification of S. carnosus and S. simulans strains. The rapidity (about 4h from DNA isolation to results), the reliability and low cost of the PCR procedures established suggests that the methods may be profitably applied for specific detection and identification of S. carnosus, S. condimenti and S. simulans strains in starter cultures and meat products.
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Affiliation(s)
- Giuseppe Blaiotta
- Dipartimento di Scienza degli Alimenti, Sezione di Microbiologia Agraria, Alimentare, Ambientale e di Igiene, Stazione di Microbiologia Industriale, Università degli Studi di Napoli "Federico II", 80055 Portici, Italy.
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Giammarinaro P, Leroy S, Chacornac JP, Delmas J, Talon R. Development of a new oligonucleotide array to identify staphylococcal strains at species level. J Clin Microbiol 2005; 43:3673-80. [PMID: 16081895 PMCID: PMC1233895 DOI: 10.1128/jcm.43.8.3673-3680.2005] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The genus Staphylococcus is made up of 36 validated species which contain strains that are pathogenic, saprophytic, or used as starter cultures for the food industry. An oligonucleotide array targeting the manganese-dependent superoxide dismutase (sodA) gene was developed to overcome the drawbacks of the conventional methods of identification. Divergences of the sodA gene were used to design oligonucleotide probes, and we showed that each of the 36 species had a characteristic pattern of hybridization. To evaluate the array, we analyzed 38 clinical and 38 food or food plant Staphylococcus isolates identified by the phenotype-based system VITEK 2 (bioMérieux). This commercial kit failed to identify 8 (21%) of the clinical isolates and 32 (84%) of the food and food plant isolates. In contrast, the oligonucleotide array we designed provided an accurate and rapid method for the identification of staphylococcal strains, isolated from clinical, environmental, or food samples, at species level.
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Affiliation(s)
- Philippe Giammarinaro
- INRA—Centre de Clermont-Ferrand-Theix, UR 370, Microbiologie, 63122 Saint-Genès Champanelle, Centre Hospitalo-Universitaire, Laboratoire de Bactériologie, 28 place Henri Dunant, 63001 Clermont-Ferrand, France
| | - Sabine Leroy
- INRA—Centre de Clermont-Ferrand-Theix, UR 370, Microbiologie, 63122 Saint-Genès Champanelle, Centre Hospitalo-Universitaire, Laboratoire de Bactériologie, 28 place Henri Dunant, 63001 Clermont-Ferrand, France
| | - Jean-Paul Chacornac
- INRA—Centre de Clermont-Ferrand-Theix, UR 370, Microbiologie, 63122 Saint-Genès Champanelle, Centre Hospitalo-Universitaire, Laboratoire de Bactériologie, 28 place Henri Dunant, 63001 Clermont-Ferrand, France
| | - Julien Delmas
- INRA—Centre de Clermont-Ferrand-Theix, UR 370, Microbiologie, 63122 Saint-Genès Champanelle, Centre Hospitalo-Universitaire, Laboratoire de Bactériologie, 28 place Henri Dunant, 63001 Clermont-Ferrand, France
| | - Regine Talon
- INRA—Centre de Clermont-Ferrand-Theix, UR 370, Microbiologie, 63122 Saint-Genès Champanelle, Centre Hospitalo-Universitaire, Laboratoire de Bactériologie, 28 place Henri Dunant, 63001 Clermont-Ferrand, France
- Corresponding author. Mailing address: INRA, Centre de Clermont-Ferrand-Theix, UR 370, Microbiologie, 63122 Saint-Genès Champanelle, France. Phone: 33 (0) 473624170. Fax: 33 (0) 473624268. E-mail:
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Blaiotta G, Ercolini D, Mauriello G, Salzano G, Villani F. Rapid and reliable identification of Staphylococcus equorum by a species-specific PCR assay targeting the sodA gene. Syst Appl Microbiol 2005; 27:696-702. [PMID: 15612627 DOI: 10.1078/0723202042369901] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Rapid and reliable identification of Staphylococcus (S.) equorum was achieved by species-specific PCR assays. A set of primers targeting the manganese-dependent superoxide dismutase (sodA) gene of S. equorum was designed. Species-specificity of the primer set was evaluated by using a total of 112 strains (including 27 reference strains of the DSM collection), representing 26 different species of the genus Staphylococcus, 3 species of the genus Kocuria, and different strains of Macrococcus caseolyticus. By using primers SdAEqF and SdAEqR the expected PCR fragment was obtained only when DNA from S. equorum strains was used as template. The rapidity (about 4 h from DNA isolation to results) and reliability of the PCR procedures established suggests that the method may be profitably applied for specific detection and identification of S. equorum strains.
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Affiliation(s)
- Giuseppe Blaiotta
- Dipartimento di Scienza degli Alimenti, Sezione di Microbiologia Agraria, Alimentare, Ambientale e di Igiene, Stazione di Microbiologia Industriale, Università degli Studi di Napoli Federico II, Portici, Italy
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Morot-Bizot SC, Talon R, Leroy S. Development of a multiplex PCR for the identification of Staphylococcus genus and four staphylococcal species isolated from food. J Appl Microbiol 2005; 97:1087-94. [PMID: 15479426 DOI: 10.1111/j.1365-2672.2004.02399.x] [Citation(s) in RCA: 69] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS To develop a multiplex PCR that allows the identification of bacteria belonging to the Staphylococcus genus and in particular to the species Staphylococcus xylosus, S. saprophyticus, S. epidermidis and S. aureus isolated from food manufacturing plants. METHODS AND RESULTS Five primer pairs were used in the multiplex PCR, one specific to the Staphylococcus genus and four specific to S. xylosus, S. saprophyticus, S. epidermidis and S. aureus species. All the 31 Staphylococcus reference strains yielded a specific PCR product with the genus-specific primers. Staphylococcus xylosus, S. saprophyticus, S. epidermidis and S. aureus gave a specific PCR fragment with the corresponding species-specific primers. No amplification with the Kocuria, Macrococcus and Micrococcus strains was observed in our conditions. This multiplex PCR was performed on 30 strains of Gram-positive cocci isolated from different workshops and fermented sausages. Among them, 28 belonged to the Staphylococcus genus and 14 were identified to S. saprophyticus, four to S. xylosus, two to S. aureus and one to S. epidermidis. CONCLUSIONS This multiplex PCR provided reliable and repeatable PCR results. It allowed the identification of a major part of the isolates, highlighting the predominance of the S. saprophyticus species in the workshops studied. SIGNIFICANCE AND IMPACT OF THE STUDY This tool is a useful way to screen the strains isolated from foodstuff and food environment and to monitor these species during the food processing.
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Affiliation(s)
- S Corbiere Morot-Bizot
- Station de Recherches sur la Viande, INRA, Centre Clermont-ferrand-Theix, Saint-Genès Champanelle, France
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Blaiotta G, Ercolini D, Pennacchia C, Fusco V, Casaburi A, Pepe O, Villani F. PCR detection of staphylococcal enterotoxin genes in Staphylococcus spp. strains isolated from meat and dairy products. Evidence for new variants of seG and seI in S. aureus AB-8802. J Appl Microbiol 2004; 97:719-30. [PMID: 15357721 DOI: 10.1111/j.1365-2672.2004.02349.x] [Citation(s) in RCA: 92] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
AIMS Evaluation of the occurrence of most known staphylococcal enterotoxin (SE) genes, egc (enterotoxin gene cluster) and TSST1 (toxic shock syndrome toxin 1) gene in both coagulase-positive (CPS) and coagulase-negative (CNS) staphylococcal strains isolated from meat and dairy products. METHODS AND RESULTS Specificity and reliability of the PCR detection methods used were ascertained by using nine reference strains of Staphylococcus (S. aureus) harbouring SE genes (seA to seE; seG, seH, seI, seM, seJ, seN and seO) and egc (containing the following sequence of genes: seO, seM, seI, phient1, phient2, seN and seG). Of 109 wild Staphylococcus spp. strains analysed, only 11 S. aureus strains were SE and/or TSST1 PCR-positive. The last 11 strains also appeared to harbour the egc. Restriction endonuclease analysis of part of the egc of both reference and wild strains showed that different variants of the egc exist. Moreover, nucleotide sequences of seG and seI indicate that the egc of the strain AB-8802 is characterized by the presence of variants of these enterotoxins (seGv and seIv). CONCLUSIONS The occurrence of SE genes in CNS and other non-S. aureus species isolated from Napoli-type salami, raw water buffalo milk and natural whey cultures used for mozzarella cheese manufacturing is very rare. SIGNIFICANCE AND IMPACT OF THE STUDY During this study it was shown that at least five different egc may exist in S. aureus. A thorough study of egc polymorphism should provide further insight into the phylogenetics of the egc.
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Affiliation(s)
- G Blaiotta
- Dipartimento di Scienza degli Alimenti, Sezione di Microbiologia Agraria, Alimentare, Ambientale e di Igiene, Stazione di Microbiologia Industriale, Università degli Studi di Napoli Federico II, Via Università, Portici, Italy
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Blaiotta G, Pennacchia C, Villani F, Ricciardi A, Tofalo R, Parente E. Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages. J Appl Microbiol 2004; 97:271-84. [PMID: 15239693 DOI: 10.1111/j.1365-2672.2004.02298.x] [Citation(s) in RCA: 90] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AIMS Evaluation of composition and evolution of the coagulase-negative staphylococci (CNS) communities in two traditionally fermented sausages (salsiccia and soppressata lucana) produced in Basilicata, southern Italy. METHODS AND RESULTS A culture-dependent approach based on isolation on selective media and identification with phenotypic and molecular methods was used. Phenotypic data of 471 strains were analysed by multivariate statistical methods by using 28 strains from culture collections and 48 strains identified by molecular methods (such as 16S rDNA sequencing, species-specific PCR assays, intergenic spacer region-PCR and PCR-denaturing gradient gel electrophoresis) as a reference. The CNS microflora of the sausages was found to be dominated by different biotypes of Staphylococcus xylosus (51.2%), followed by S. pulvereri/vitulus, S. equorum and S. saprophyticus (13.4, 10.2 and 10%, respectively). Other species (S. succinus, S. pasteuri, S. epidermidis, S. warneri and Macrococcus caseolyticus) were also present at lower levels. Identification of 25% of the isolates was impossible. CONCLUSIONS The composition of CNS communities varied significantly with sausage type, plant and ripening time and clear differences were found among communities of salsiccia and soppressata at the end of ripening. SIGNIFICANCE AND IMPACT OF THE STUDY Phenotypic characterization, supported by molecular and statistical analyses, can be considered a useful approach for typing a large number of isolates and for monitoring the evolution of staphylococcal communities during sausage fermentation but does not always provide a satisfactory identification of the isolates.
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Affiliation(s)
- G Blaiotta
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Napoli Federico II, Portici (NA), Italy
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Mauriello G, Casaburi A, Blaiotta G, Villani F. Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy. Meat Sci 2004; 67:149-58. [DOI: 10.1016/j.meatsci.2003.10.003] [Citation(s) in RCA: 163] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2003] [Revised: 10/02/2003] [Accepted: 10/02/2003] [Indexed: 11/27/2022]
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Ercolini D. PCR-DGGE fingerprinting: novel strategies for detection of microbes in food. J Microbiol Methods 2004; 56:297-314. [PMID: 14967221 DOI: 10.1016/j.mimet.2003.11.006] [Citation(s) in RCA: 369] [Impact Index Per Article: 18.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2003] [Revised: 11/06/2003] [Accepted: 11/11/2003] [Indexed: 10/26/2022]
Abstract
Polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE) fingerprinting was recently introduced into food microbiology. This paper describes the technique and reports on the state-of-the-art application of this technique to food and food-related ecosystems. Applications of PCR-DGGE in several fields of food microbiology are reviewed: the identification of microorganisms isolated from food, the evaluation of microbial diversity during food fermentation, and microbiological and commercial food quality assessment. Potentials and limitations of this culture-independent approach in food microbiology are indicated and future perspectives are discussed.
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Affiliation(s)
- Danilo Ercolini
- Dipartimento di Scienza degli Alimenti, Sezione di Microbiologia Agraria, Alimentare e Ambientale e di Igiene, Stazione di Microbiologia Industriale, Università degli Studi di Napoli "Federico II," via Università 100, Portici 80055, Italy.
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Blaiotta G, Pennacchia C, Parente E, Villani F. Design and evaluation of specific PCR primers for rapid and reliable identification of Staphylococcus xylosus strains isolated from dry fermented sausages. Syst Appl Microbiol 2004; 26:601-10. [PMID: 14666989 DOI: 10.1078/072320203770865918] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Rapid and reliable identification of Staphylococcus xylosus was achieved by species-specific PCR assays. Two sets of primers, targeting on xylulokinase (xylB) and 60 kDa heat-shock protein (hsp60) genes of S. xylosus, respectively, were designed. Species-specificity of both sets of primers was evaluated by using 27 reference strains of the DSM collection, representing 23 different species of the Staphylococcus genus and 3 species of the Kocuria genus. Moreover, 90 wild strains isolated from different fermented dry sausages were included in the analysis. By using primers xylB-F and xylB-R the expected PCR fragment was obtained only when DNA from S. xylosus was used. By contrast, amplification performed by using primers xylHs-F and xylHs-R produced a single PCR fragment, of the expected length, when DNA from S. xylosus, S. haemolyticus, S. intermedius and S. kloosii were used as template. Nevertheless, AluI digestion of the xylHs-F/xylHs-R PCR fragment allowed a clear differentiation of these 4 species. The rapidity (about 4 h from DNA isolation to results) and reliability of the PCR procedures established suggests that the method may be profitably applied for specific detection and identification of S. xylosus strains.
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Affiliation(s)
- Giuseppe Blaiotta
- Dipartimento di Scienza degli Alimenti, Sezione di Microbiologia Agraria, Alimentare, Ambientale e di Igiene, Stazione di Microbiologia Industriale, Università degli Studi di Napoli "Federico II", Portici, Italy
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