1
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Woods DF, Kozak IM, O'Gara F. Genome analysis and phenotypic characterization of Halomonas hibernica isolated from a traditional food process with novel quorum quenching and catalase activities. MICROBIOLOGY (READING, ENGLAND) 2022; 168. [PMID: 36099016 DOI: 10.1099/mic.0.001238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Traditional food processes can utilize bacteria to promote positive organoleptic qualities and increase shelf life. Wiltshire curing has a vital bacterial component that has not been fully investigated from a microbial perspective. During the investigation of a Wiltshire brine, a culturable novel bacterium of the genus Halomonas was identified by 16S rRNA gene (MN822133) sequencing and analysis. The isolate was confirmed as representing a novel species (Halomonas hibernica B1.N12) using a housekeeping (HK) gene phylogenetic tree reconstruction with the selected genes 16S rRNA, 23S rRNA, atpA, gyrB, rpoD and secA. The genome of the new isolate was sequenced and annotated and comparative genome analysis was conducted. Functional analysis revealed that the isolate has a unique phenotypic signature including high salt tolerance, a wide temperature growth range and substrate metabolism. Phenotypic and biochemical profiling demonstrated that H. hibernica B1.N12 possesses strong catalase activity which is an important feature for an industrial food processing bacterium, as it can promote an increased product shelf life and improve organoleptic qualities. Moreover, H. hibernica exhibits biocontrol properties based on its quorum quenching capabilities. Our work on this novel isolate advances knowledge on potential mechanistic interplays operating in complex microbial communities that mediate traditional food processes.
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Affiliation(s)
- David F Woods
- BIOMERIT Research Centre, School of Microbiology, University College Cork, Cork, Ireland
| | - Iwona M Kozak
- BIOMERIT Research Centre, School of Microbiology, University College Cork, Cork, Ireland
| | - Fergal O'Gara
- BIOMERIT Research Centre, School of Microbiology, University College Cork, Cork, Ireland.,Wal-yan Respiratory Research Centre, Telethon Kids Institute, Perth, WA, Australia.,Synthesis and Solid State Pharmaceutical Centre, University College Cork, Cork, Ireland
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2
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Zhang XM, Dang XJ, Wang YB, Sun T, Wang Y, Yu H, Yang WS. Diversity and composition of microbiota during fermentation of traditional Nuodeng ham. J Microbiol 2020; 59:20-28. [PMID: 33355893 DOI: 10.1007/s12275-021-0219-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 10/12/2020] [Accepted: 11/02/2020] [Indexed: 01/23/2023]
Abstract
The microbial community is one of the most important factors in shaping the characteristics of fermented food. Nuodeng ham, traditionally produced and subjected to 1-4 years of fermentation, is a dry fermented food product with cultural and economic significance to locals in southwestern China. In this study, we aimed to characterize the microbiota and physicochemical profiles of Nuodeng ham across different stages of fermentation. Ham samples from each of the four years were analyzed by sequencing bacterial 16S rRNA gene and fungal internal transcribed spacer sequence, in order to characterize the diversity and composition of their microflora. A total of 2,679,483 bacterial and 2,983,234 fungal sequences of high quality were obtained and assigned to 514 and 57 genera, respectively. Among these microbes, Staphylococcus and Candida were the most abundant genera observed in the ham samples, though samples from different years showed differences in their microbial abundance. Results of physicochemical properties (pH, water, amino acid, NaCl, nitrate and nitrite contents, and the composition of volatile compounds) revealed differences among the ham samples in the composition of volatile compounds, especially in the third year samples, in which no nitrite was detected. These results suggest that the structure and diversity of microbial communities significantly differed across different stages of fermentation. Moreover, the third year hams exhibits a unique and balanced microbial community, which might contribute to the special flavor in the green and safe food products. Thus, our study lends insights into the production of high quality Nuodeng ham.
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Affiliation(s)
- Xiao-Mei Zhang
- Yunnan Herbal Laboratory, School of Ecology and Environmental Science, Yunnan University, Kunming, Yunnan, 650091, P. R. China.,College of Basic Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, 650500, P. R. China.,The Research Center of Cordyceps Development and Utilization of Kunming, Yunnan Herbal Biotech Co. Ltd, Kunming, 650106, P. R. China
| | - Xi-Jun Dang
- Yunnan Herbal Laboratory, School of Ecology and Environmental Science, Yunnan University, Kunming, Yunnan, 650091, P. R. China.,The Research Center of Cordyceps Development and Utilization of Kunming, Yunnan Herbal Biotech Co. Ltd, Kunming, 650106, P. R. China
| | - Yuan-Bing Wang
- Yunnan Herbal Laboratory, School of Ecology and Environmental Science, Yunnan University, Kunming, Yunnan, 650091, P. R. China.,The Research Center of Cordyceps Development and Utilization of Kunming, Yunnan Herbal Biotech Co. Ltd, Kunming, 650106, P. R. China
| | - Tao Sun
- Yunnan Herbal Laboratory, School of Ecology and Environmental Science, Yunnan University, Kunming, Yunnan, 650091, P. R. China.,The Research Center of Cordyceps Development and Utilization of Kunming, Yunnan Herbal Biotech Co. Ltd, Kunming, 650106, P. R. China
| | - Yao Wang
- Yunnan Herbal Laboratory, School of Ecology and Environmental Science, Yunnan University, Kunming, Yunnan, 650091, P. R. China.,The Research Center of Cordyceps Development and Utilization of Kunming, Yunnan Herbal Biotech Co. Ltd, Kunming, 650106, P. R. China
| | - Hong Yu
- Yunnan Herbal Laboratory, School of Ecology and Environmental Science, Yunnan University, Kunming, Yunnan, 650091, P. R. China. .,The Research Center of Cordyceps Development and Utilization of Kunming, Yunnan Herbal Biotech Co. Ltd, Kunming, 650106, P. R. China.
| | - Wu-Song Yang
- The Nuodeng Ham Plant Based in Dali State, Yunnan, Dali, P. R. China
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3
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Najjari A, Boumaiza M, Jaballah S, Boudabous A, Ouzari H. Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry-fermented sausages. Food Sci Nutr 2020; 8:4172-4184. [PMID: 32884698 PMCID: PMC7455971 DOI: 10.1002/fsn3.1711] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 05/21/2020] [Accepted: 05/22/2020] [Indexed: 12/13/2022] Open
Abstract
For decades, lactic acid bacteria has been isolated and selected to be used as starter cultures in meat fermentation for standardization and management of quality of dry-fermented sausage which constitute a considerable challenge. The aim of this study was to evaluate the effect of Lactobacillus sakei strains, isolated from different origins, on qualities of dry-fermented sausages. These last, manufactured with different combinations of starter cultures (L. sakei + Staphylococcus xylosus), were ripened, using the same raw materials and conditions, for 45 days. Samples were collected during this period, and microbiological, physicochemical, fatty acid profile, and sensorial analyses determined. Lactic acid bacteria were the dominant flora during ripening. A desirable PUFA/SFA ratio, corresponding to 1:1.7 (0.6), was detected after 24 days of maturation in sausages inoculated by L. sakei BMG 95 and S. xylosus. Sensory analysis showed that fermented sausages manufactured with L. sakei and S. xylosus had a more desirable odor, flavor, and texture and consequently were preferred overall. In particular, sensory panellists preferred sausages produced with either L. sakei 23K or L. sakei BMG 95 when compared to fermented sausage produced with a commercial starter or no starter at all.
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Affiliation(s)
- Afef Najjari
- Faculté des Sciences de TunisLR03ES03 Microorganismes et Biomolécules ActivesUniversité de Tunis El ManarTunisTunisia
| | - Mohamed Boumaiza
- Faculté des Sciences de TunisLR03ES03 Microorganismes et Biomolécules ActivesUniversité de Tunis El ManarTunisTunisia
| | - Sana Jaballah
- Faculté des Sciences de TunisLR03ES03 Microorganismes et Biomolécules ActivesUniversité de Tunis El ManarTunisTunisia
| | - Abdelatif Boudabous
- Faculté des Sciences de TunisLR03ES03 Microorganismes et Biomolécules ActivesUniversité de Tunis El ManarTunisTunisia
| | - Hadda‐Imene Ouzari
- Faculté des Sciences de TunisLR03ES03 Microorganismes et Biomolécules ActivesUniversité de Tunis El ManarTunisTunisia
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4
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Bruna J, Fernández M, Hierro E, de la Hoz L, Ordóñez J. Efecto del uso combinado de la Pronasa E y de un extracto fúngico (Mucor racemosus forma sphaerosporus) en la maduración de embutidos crudos curados / Effect of the combined use of Pronase E and a fungal extract (Mucor racemosus forma sphaerosporus) on the ripening of dry fermented sausages. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201329900500405] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effect of the addition of 600 units of Pronase E/kg of sausage mixture and/or a fungal extract ( Mucor racemosus forma sphaerosporus) at two different concentrations (1.75 and 17.5 mg protein/kg sausage mixture) on dry fermented sausages was evaluated. The only addition of protease to sau sages led to an increase in the content of free amino acids and biogenic amines. When the protease and the fungal extract were added together at high concentration (17.5 mg protein/kg sausage mix ture), a decrease in the free amino acid content and a slight increase in the ammonia content were observed, together with a clear increase in the concentration of several volatile compounds, such as 2- and 3-methylbutanal, 2-methylpropanal and 2- and 3-methyl-1-butanol. The addition of the fungal extract only at high concentration (17.5 mg protein/kg sausage mixture) or the combined protease and fungal extract at low concentration (1.75 mg protein/kg sausage mixture), produced slight physi cochemical modifications compared with the corresponding controls. All sausages with Pronase E showed a clear modification of texture, with a marked decrease of hardness, adhesiveness, springi ness, cohesiveness, gumminess, chewiness, cutting force and cutting work. Sensory analysis of the different batches of sausages showed that the combined addition of Pronase E (600 units/kg of sau sage mixture) and the Mucor racemosus forma sphaerosporus extract at high concentration (17.5 mg protein/kg of sausage mixture) improved the odor, taste, texture and, in consequence, the global acceptability in relation to the control batch.
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Affiliation(s)
- J.M. Bruna
- Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
| | - M. Fernández
- Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
| | - E. Hierro
- Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
| | - L. de la Hoz
- Instituto de Ciencia y Tecnología de la Carne, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
| | - J.A. Ordóñez
- Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
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5
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Attri P, Jodha D, Gandhi D, Chanalia P, Dhanda S. In vitroevaluation ofPediococcus acidilacticiNCDC 252 for its probiotic attributes. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12194] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Pooja Attri
- Deptment of Biochemistry; Kurukshetra University; Kurukshetra India
| | | | - Dimpi Gandhi
- Deptment of Biochemistry; Kurukshetra University; Kurukshetra India
| | - Preeti Chanalia
- Deptment of Biochemistry; Kurukshetra University; Kurukshetra India
| | - Suman Dhanda
- Deptment of Biochemistry; Kurukshetra University; Kurukshetra India
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6
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David LA, Maurice CF, Carmody RN, Gootenberg DB, Button JE, Wolfe BE, Ling AV, Devlin AS, Varma Y, Fischbach MA, Biddinger SB, Dutton RJ, Turnbaugh PJ. Diet rapidly and reproducibly alters the human gut microbiome. Nature 2013; 505:559-63. [PMID: 24336217 PMCID: PMC3957428 DOI: 10.1038/nature12820] [Citation(s) in RCA: 6259] [Impact Index Per Article: 569.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2013] [Accepted: 10/29/2013] [Indexed: 11/10/2022]
Abstract
Long-term diet influences the structure and activity of the trillions of
microorganisms residing in the human gut1–5, but it
remains unclear how rapidly and reproducibly the human gut microbiome responds
to short-term macronutrient change. Here, we show that the short-term
consumption of diets composed entirely of animal or plant products alters
microbial community structure and overwhelms inter-individual differences in
microbial gene expression. The animal-based diet increased the abundance of
bile-tolerant microorganisms (Alistipes, Bilophila, and
Bacteroides) and decreased the levels of Firmicutes that
metabolize dietary plant polysaccharides (Roseburia, Eubacterium
rectale, and Ruminococcus bromii). Microbial
activity mirrored differences between herbivorous and carnivorous
mammals2, reflecting
trade-offs between carbohydrate and protein fermentation. Foodborne microbes
from both diets transiently colonized the gut, including bacteria, fungi, and
even viruses. Finally, increases in the abundance and activity of
Bilophila wadsworthia on the animal-based diet support a
link between dietary fat, bile acids, and the outgrowth of microorganisms
capable of triggering inflammatory bowel disease6. In concert, these results demonstrate that the
gut microbiome can rapidly respond to altered diet, potentially facilitating the
diversity of human dietary lifestyles.
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Affiliation(s)
- Lawrence A David
- 1] FAS Center for Systems Biology, Harvard University, Cambridge, Massachusetts 02138, USA [2] Society of Fellows, Harvard University, Cambridge, Massachusetts 02138, USA [3] Molecular Genetics & Microbiology and Institute for Genome Sciences & Policy, Duke University, Durham, North Carolina 27708, USA
| | - Corinne F Maurice
- FAS Center for Systems Biology, Harvard University, Cambridge, Massachusetts 02138, USA
| | - Rachel N Carmody
- FAS Center for Systems Biology, Harvard University, Cambridge, Massachusetts 02138, USA
| | - David B Gootenberg
- FAS Center for Systems Biology, Harvard University, Cambridge, Massachusetts 02138, USA
| | - Julie E Button
- FAS Center for Systems Biology, Harvard University, Cambridge, Massachusetts 02138, USA
| | - Benjamin E Wolfe
- FAS Center for Systems Biology, Harvard University, Cambridge, Massachusetts 02138, USA
| | - Alisha V Ling
- Division of Endocrinology, Children's Hospital Boston, Harvard Medical School, Boston, Massachusetts 02115, USA
| | - A Sloan Devlin
- Department of Bioengineering & Therapeutic Sciences and the California Institute for Quantitative Biosciences, University of California, San Francisco, San Francisco, California 94158, USA
| | - Yug Varma
- Department of Bioengineering & Therapeutic Sciences and the California Institute for Quantitative Biosciences, University of California, San Francisco, San Francisco, California 94158, USA
| | - Michael A Fischbach
- Department of Bioengineering & Therapeutic Sciences and the California Institute for Quantitative Biosciences, University of California, San Francisco, San Francisco, California 94158, USA
| | - Sudha B Biddinger
- Division of Endocrinology, Children's Hospital Boston, Harvard Medical School, Boston, Massachusetts 02115, USA
| | - Rachel J Dutton
- FAS Center for Systems Biology, Harvard University, Cambridge, Massachusetts 02138, USA
| | - Peter J Turnbaugh
- FAS Center for Systems Biology, Harvard University, Cambridge, Massachusetts 02138, USA
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7
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Nanjani SG, Soni HP. Characterization of an extremely halotolerant Staphylococcus arlettae HPSSN35C isolated from Dwarka Beach, India. J Basic Microbiol 2013; 54:843-50. [PMID: 23828308 DOI: 10.1002/jobm.201200690] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2012] [Accepted: 03/10/2012] [Indexed: 11/05/2022]
Abstract
An extremely halotolerant bacterium designated as HPSSN35C was isolated from saline soil of Dwarka beach, India. It exhibited growth over a wide range of NaCl in medium varying from 0 to 6 M. The isolate produced peach-pink pigment above ∼1.3 M NaCl. The culture was characterized using biochemical tests, bioMerieux Staph identification kit, API ID32 Staph system, and Biolog. Due to slow growth and extreme salt tolerance no ID was obtained in Biolog. Antibiotic sensitivity to various antibiotics was tested. Phenotypic characterization showed that it belonged to the novobiocin resistant staphylococci group. Analysis of 16S rRNA gene sequence comparison of 1452 base pairs showed that isolate is closely related to Staphylococcus saprophyticus group with close relationship to Staphylococcus arlettae (99% similarity). The halotolerant S. arlettae described in literature till date have been reported to tolerate 4.5 M NaCl and produce white to yellow pigment. The present study reports for the first time extremely halotolerant S. arlettae exhibiting growth up to ∼6 M NaCl and producing peach-pink pigment above ∼1.3 M NaCl.
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Affiliation(s)
- Sandhya G Nanjani
- Department of Biotechnology, Pramukh Swami Science and H. D. Patel Arts College, Kadi, Gujarat, India
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8
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Characterization of the microbial flora from a traditional Greek fermented sausage. Meat Sci 2012; 69:307-17. [PMID: 22062823 DOI: 10.1016/j.meatsci.2004.07.012] [Citation(s) in RCA: 125] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2004] [Revised: 07/23/2004] [Accepted: 07/30/2004] [Indexed: 11/23/2022]
Abstract
The microbial flora of naturally fermented sausages was studied. Lactic acid bacteria were the dominant species at the end of fermentation in all 3 batches (ca. 10(8) cfu g(-1)). Enterobacteria, Pseudomonas, yeasts and aerobic spore-formers decreased during fermentation and the ripening process and were below the detection limit in the end product. Enterococci exceeded 10(4)-10(5) cfu g(-1) during fermentation and remained constant at this level during ripening. Gram-positive, catalase-positive cocci exceeded 10(5) cfu g(-1), except for batch 1, during the first days of fermentation and then decreased until the end of ripening (10(2)-10(4) cfu g(-1)). No pathogenic staphylococci, sulfite reducing clostridia or Salmonella spp. were detected. Listeria spp. occurred in the first days of fermentation but were eliminated by the end of whole process in all batches. Identification showed that the majority of lactobacilli isolated from MRS agar strains were assigned to the species of Lactobacillus plantarum and Lb. plantarum/pentosus. All the isolated strains from the mannitol salt agar belonged to the genus of Staphylococcus. The predominant species were Staphylococcus saprophyticus, Staphylococcus xylosus and Staphylococcus simulans. The tests used to characterize the lactic acid bacteria and staphylococci as well as their distribution on the three batches were also discussed.
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9
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Lauková A, Simonová M, Strompfová V. Staphylococcus xylosus S03/1M/1/2, bacteriocin-producing meat starter culture or additive. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.07.019] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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Metal oxide sensors for electronic noses and their application to food analysis. SENSORS 2010; 10:3882-910. [PMID: 22319332 PMCID: PMC3274253 DOI: 10.3390/s100403882] [Citation(s) in RCA: 212] [Impact Index Per Article: 15.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/11/2010] [Revised: 04/12/2010] [Accepted: 04/13/2010] [Indexed: 11/16/2022]
Abstract
Electronic noses (E-noses) use various types of electronic gas sensors that have partial specificity. This review focuses on commercial and experimental E-noses that use metal oxide semi-conductors. The review covers quality control applications to food and beverages, including determination of freshness and identification of contaminants or adulteration. Applications of E-noses to a wide range of foods and beverages are considered, including: meat, fish, grains, alcoholic drinks, non-alcoholic drinks, fruits, milk and dairy products, olive oils, nuts, fresh vegetables and eggs.
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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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12
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Mansour S, Bailly J, Landaud S, Monnet C, Sarthou AS, Cocaign-Bousquet M, Leroy S, Irlinger F, Bonnarme P. Investigation of associations of Yarrowia lipolytica, Staphylococcus xylosus, and Lactococcus lactis in culture as a first step in microbial interaction analysis. Appl Environ Microbiol 2009; 75:6422-30. [PMID: 19684166 PMCID: PMC2765154 DOI: 10.1128/aem.00228-09] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2009] [Accepted: 08/10/2009] [Indexed: 11/20/2022] Open
Abstract
The interactions that may occur between microorganisms in different ecosystems have not been adequately studied yet. We investigated yeast-bacterium interactions in a synthetic medium using different culture associations involving the yeast Yarrowia lipolytica 1E07 and two bacteria, Staphylococcus xylosus C2a and Lactococcus lactis LD61. The growth and biochemical characteristics of each microorganism in the different culture associations were studied. The expression of genes related to glucose, lactate, and amino acid catabolism was analyzed by reverse transcription followed by quantitative PCR. Our results show that the growth of Y. lipolytica 1E07 is dramatically reduced by the presence of S. xylosus C2a. As a result of a low amino acid concentration in the medium, the expression of Y. lipolytica genes involved in amino acid catabolism was downregulated in the presence of S. xylosus C2a, even when L. lactis was present in the culture. Furthermore, the production of lactate by both bacteria had an impact on the lactate dehydrogenase gene expression of the yeast, which increased up to 30-fold in the three-species culture compared to the Y. lipolytica 1E07 pure culture. S. xylosus C2a growth dramatically decreased in the presence of Y. lipolytica 1E07. The growth of lactic acid bacteria was not affected by the presence of S. xylosus C2a or Y. lipolytica 1E07, although the study of gene expression showed significant variations.
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Affiliation(s)
- S Mansour
- Agro Paris Tech-INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval Grignon, France
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13
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Benito MJ, Serradilla MJ, Martín A, Aranda E, Hernández A, Córdoba MG. Differentiation of Staphylococci from Iberian dry fermented sausages by protein fingerprinting. Food Microbiol 2008; 25:676-82. [DOI: 10.1016/j.fm.2008.03.007] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2008] [Revised: 03/18/2008] [Accepted: 03/30/2008] [Indexed: 11/26/2022]
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14
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Li P, Shen Q, Liu Z, Fu P, Zhou W. A newly isolated strainPediococcus parvulusfrom Xuanwei ham, a traditional Chinese fermented meat product. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01647.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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MALTI JAZILAEL, AMAROUCH HAMID. MICROBIOLOGICAL AND PHYSICOCHEMICAL CHARACTERIZATION OF NATURAL FERMENTED CAMEL MEAT SAUSAGE. J FOOD PROCESS PRES 2008. [DOI: 10.1111/j.1745-4549.2007.00172.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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García Fontán MC, Lorenzo JM, Martínez S, Franco I, Carballo J. Microbiological characteristics of Botillo, a Spanish traditional pork sausage. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2006.10.007] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Gøtterup J, Olsen K, Knöchel S, Tjener K, Stahnke LH, Møller JKS. Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system. Int J Food Microbiol 2007; 120:303-10. [PMID: 17920151 DOI: 10.1016/j.ijfoodmicro.2007.08.034] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
Quantitative determination of catalase, nitrate reductase, nitrite reductase and nitric oxide synthase activities (NOS) was performed on 11 different bacterial strains, mainly staphylococci, isolated from fermented sausages, bacon brine or cured meat products. All except one strain possessed catalase activity in the range from 1.0 to 6.1 micromol min(-1) ml(-1). Ten out of 11 bacteria strains showed nitrate reductase activity in the range between 50 and 796 nmol min(-1) ml(-1) and nine showed nitrite reductase activity in the range between 6 and 42 nmol min(-1) ml(-1). No evidence of NOS activity of the selected strains was detected. In a colour formation assay containing myoglobin all strains affected nitrosylmyoglobin (MbFe(II)NO) formation in assays containing nitrite, whereas only strains having nitrate reductase activity generated MbFe(II)NO in assays containing nitrate as the sole nitrosylating agent. The quantitative nitrate and nitrite reductase activity did not fully explain or correlate well with the observed rate of formation of MbFe(II)NO, which seemed to be more affected by the growth rate of the different strains. The mechanism of the reduction of nitrite into NO of strains not having nitrite reductase activity remains to be fully elucidated, but could be due to a dual-mode action of nitrate reductase capable of acting on nitrate.
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Affiliation(s)
- Jacob Gøtterup
- University of Copenhagen, Faculty of Life Sciences, Department of Food Science, Food Chemistry, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
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18
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Marcos B, Aymerich T, Dolors Guardia M, Garriga M. Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages. Meat Sci 2007; 76:46-53. [DOI: 10.1016/j.meatsci.2006.09.020] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2006] [Revised: 09/19/2006] [Accepted: 09/29/2006] [Indexed: 10/23/2022]
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19
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Martín A, Colín B, Aranda E, Benito MJ, Córdoba MG. Characterization of Micrococcaceae isolated from Iberian dry-cured sausages. Meat Sci 2007; 75:696-708. [DOI: 10.1016/j.meatsci.2006.10.001] [Citation(s) in RCA: 76] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2005] [Revised: 09/26/2006] [Accepted: 10/02/2006] [Indexed: 11/30/2022]
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20
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Paramithiotis S, Melissari I, Drosinos EH. In vitro assessment of properties associated with the survival through the gastro-intestinal tract of staphylococci isolated from traditional sausage fermentation. Food Microbiol 2006; 23:663-71. [PMID: 16943066 DOI: 10.1016/j.fm.2005.11.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2005] [Revised: 11/08/2005] [Accepted: 11/17/2005] [Indexed: 11/24/2022]
Abstract
Thirteen Staphylococcus sp. strains, previously isolated from spontaneous sausage fermentation, were in vitro examined for properties associated with their ability to survive through the gastro-intestinal tract. None of the strains were able to survive exposure to pH 1 or pH 2, while for most of them, a population reduction, ranging from 77.3% to 99.0% and a surviving population from 1.7 x 10(8) to 9.0 x 10(6) was observed after exposure to pH 3. None of the strains exhibited bile salt hydrolase activity or production of antimicrobial compounds, while all of them were resistant to pancreatin. Only S. cohnii cohnii LQC 5112 was found to be alpha-haemolytic, seven other strains were beta-haemolytic and the rest gamma-haemolytic. All strains were sensitive to erythromycin, ampicillin (but S. intermedius LQC 5023) and chloramphenicol while most of them were sensitive to tetracycline. On the other hand, most of the strains were resistant to novobiocin. Furthermore, their aptitude, not only to withstand, but to proliferate in the presence of bile salts, as well, even at an acidic environment and their ability to adhere to stainless-steel plates, indicate the need for an in vivo study.
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Affiliation(s)
- Spiros Paramithiotis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece.
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21
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Simonová M, Strompfová V, Marciňáková M, Lauková A, Vesterlund S, Moratalla ML, Bover-Cid S, Vidal-Carou C. Characterization of Staphylococcus xylosus and Staphylococcus carnosus isolated from Slovak meat products. Meat Sci 2006; 73:559-64. [DOI: 10.1016/j.meatsci.2006.02.004] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2005] [Revised: 12/12/2005] [Accepted: 02/08/2006] [Indexed: 11/29/2022]
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22
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Zuber AĐ, Horvat M. Influence of starter cultures on the free fatty acids during ripening in Tea sausages. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0304-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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23
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Cahill SM, Upton ME, Mcloughlin AJ. Bioencapsulation Technology in Meat Preservation. Appl Microbiol 2005. [DOI: 10.1007/0-306-46888-3_16] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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24
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Baruzzi F, Matarante A, Caputo L, Morea M. Molecular and physiological characterization of natural microbial communities isolated from a traditional Southern Italian processed sausage. Meat Sci 2005; 72:261-9. [PMID: 22061553 DOI: 10.1016/j.meatsci.2005.07.013] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2005] [Revised: 06/24/2005] [Accepted: 07/22/2005] [Indexed: 11/27/2022]
Abstract
The development of the natural microbial populations during traditional processing of the "Salame di Senise", a typical little known sausage produced in the South of Italy, was investigated by using molecular and physiological techniques for taxonomic identification and technological characterization of strains. The application of RAPD-PCR over more than 90 colonies made it possible to isolate 18 bacterial and two yeast biotypes identified by partial rDNA sequencing as belonging mainly to three species of Bacillus, three species of Lactobacillus, three species of Staphylococcus and Debaryomyces hansenii. The physiological analyses revealed that the isolates belonging to Lactobacillus genus were the most acidifying, whereas Staphylococcus strains did not develop significant proteolytic and lipolytic activities. Interestingly, some Bacillus strains produced the highest values of proteolytic and lipolytic activities. The results for the technological properties of Bacillus strains isolated from this Southern Italian sausage, made without a selected starter, suggest that Bacillus strains, always present in meat curing, could play a role in the development of texture and organoleptic characteristics of the sausages.
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Affiliation(s)
- Federico Baruzzi
- Institute of Sciences of Food Production, Italian National Research Council (CNR), Via G. Amendola 122/o, 70126 Bari, Italy
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25
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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: 92] [Impact Index Per Article: 4.6] [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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26
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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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27
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Thonning Olesen P, Stahnke LH. The influence of environmental parameters on the catabolism of branched-chain amino acids by Staphylococcus xylosus and Staphylococcus carnosus. Food Microbiol 2004. [DOI: 10.1016/s0740-0020(03)00048-0] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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Rodrigues M, Ho P, López-Caballero M, Vaz-Pires P, Nunes M. Characterization and identification of microflora from soaked cod and respective salted raw materials. Food Microbiol 2003. [DOI: 10.1016/s0740-0020(02)00086-2] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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29
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Nieto-Lozano J, Reguera-Useros J, Peláez-Martı́nez M, Hardisson de la Torre A. Bacteriocinogenic activity from starter cultures used in Spanish meat industry. Meat Sci 2002; 62:237-43. [DOI: 10.1016/s0309-1740(01)00252-2] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2001] [Revised: 12/12/2001] [Accepted: 12/12/2001] [Indexed: 11/27/2022]
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30
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Mauriello G, Casaburi A, Villani F. Proteolytic activity of Staphylococcus xylosus strains on pork myofibrillar and sarcoplasmic proteins and use of selected strains in the production of "Naples type" salami. J Appl Microbiol 2002; 92:482-90. [PMID: 11872124 DOI: 10.1046/j.1365-2672.2002.01551.x] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS The aim of this study was to determine the proteolytic activities of Staphylococcus xylosus strains on sarcoplasmic and myofibrillar proteins in order to evaluate the suitability of selected strains as starter cultures in the processing of a dry fermented pork sausage. METHODS AND RESULTS The proteolytic activity of 27 strains of Staphylococcus xylosus on sarcoplasmic and myofibrillar proteins was determined by agar plate method, o-phtaldialdehyde (OPA) spectrophotometric assay and sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). Four strains were selected for the formulation of six starter cultures to use in the production of "Naples type" salami. The proteolytic contribution of starters was determined by SDS-PAGE, comparing the protein profile of inoculated sausages with that of uninoculated sausages after 0, 15 and 33 days of ripening. The results showed that the proteolytic activity of some strains, determined by the agar plate method, were not confirmed by electrophoretic and spectrophotometric assays. In fact, of 24 strains of Staphylococcus xylosus able to hydrolyse muscle protein extracts on agar plate, only 12 strains were shown to change SDS-PAGE profile of pork proteins. The SDS-PAGE profile of sarcoplasmic proteins extracted from all sausages showed that the major changes were produced with starters S3, S4 and S5 after 15 days of ripening. Also myofibrillar proteins undergo major changes after 15 days of ripening and the protein profiles showed the same pattern in all samples, except for the sausages produced with starter S4. CONCLUSIONS The results of this work showed that the muscle protein extracts hydrolysis test is suitable for preliminary screening of Staphylococcus xylosus strains on the basis of their proteolytic activity. However, evaluation of muscle protein hydrolysis in a food model system could then be more appropriate for selecting micro-organisms for use as starter cultures for fermented sausages. SIGNIFICANCE AND IMPACT OF THE STUDY The potential of the findings is discussed with reference to the formulation of starter cultures for the dry fermented sausages production.
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Affiliation(s)
- G Mauriello
- Department of Digestive Sciences, Division of Microbiology, Federico II University of Naples, 80055 Portici, Naples, Italy.
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31
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Fadda S, Oliver G, Vignolo G. Protein Degradation by Lactobacillus plantarum and Lactobacillus casei in a Sausage Model System. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb09473.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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32
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Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum. Meat Sci 2001; 59:87-96. [DOI: 10.1016/s0309-1740(01)00057-2] [Citation(s) in RCA: 92] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2000] [Revised: 01/18/2001] [Accepted: 02/07/2001] [Indexed: 11/24/2022]
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33
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Vilar I, García Fontán MC, Prieto B, Tornadijo ME, Carballo J. A survey on the microbiological changes during the manufacture of dry-cured lacón, a Spanish traditional meat product. J Appl Microbiol 2000; 89:1018-26. [PMID: 11123475 DOI: 10.1046/j.1365-2672.2000.01210.x] [Citation(s) in RCA: 46] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
This article describes a microbiological study carried out on lacón, a dry-cured meat product made in the north-west of Spain from the fore extremity of pig. Using classical methods, aerobic mesophilic flora, salt-tolerant flora, lactic acid bacteria, Enterobacteriaceae, enterococci, moulds and yeasts were enumerated, some physicochemical parameters (pH, aw and moisture and NaCl contents) were determined and a representative number of isolates of the salt-tolerant flora (the main microbial group) were identified during the manufacture of five batches. All the microbial groups, with the exception of Enterobacteriaceae and enterococci, reached maximum counts both on the surface and in the interior of the pieces at the end of the post-salting stage and afterwards progressively dropped during the drying-ripening stage. Staphylococcus xylosus, Staph. saprophyticus, Staph. simulans, Staph. sciuri and Micrococcus luteus were the main species isolated throughout manufacturing. This study will significantly increase knowledge of the microbiology of cured meat products made from entire pieces.
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Affiliation(s)
- I Vilar
- Area de Tecnología de los Alimentos, Facultad de Ciencias de Orense, Universidad de Vigo, Orense and Departamento de Higiene y Tecnología de los Alimentos, Universidad de León, León, Spain
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34
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Coppola S, Mauriello G, Aponte M, Moschetti G, Villani F. Microbial succession during ripening of Naples-type salami, a southern Italian fermented sausage. Meat Sci 2000; 56:321-9. [DOI: 10.1016/s0309-1740(00)00046-2] [Citation(s) in RCA: 98] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/1999] [Revised: 04/17/2000] [Accepted: 04/18/2000] [Indexed: 11/17/2022]
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35
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Bruna J, Fernandez M, Hierro E, Ordontez J, Hoz L. Improvement of the Sensory Properties of Dry Fermented Sausages by the Superficial Inoculation and/or the Addition of Intracellular Extracts of Mucor racemosus. J Food Sci 2000. [DOI: 10.1111/j.1365-2621.2000.tb16081.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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36
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Bruna JM, Fernández M, Hierro EM, Ordóñez JA, de la Hoz L. Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages. Meat Sci 2000; 54:135-45. [PMID: 22060609 DOI: 10.1016/s0309-1740(99)00076-5] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/1999] [Revised: 06/08/1999] [Accepted: 06/15/1999] [Indexed: 11/18/2022]
Affiliation(s)
- J M Bruna
- Departamento de Higiene y Tecnologı́a de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain
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37
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Stahnke L. Volatiles Produced by Staphylococcus xylosus and Staphylococcus carnosus during Growth in Sausage Minces Part II. The Influence of Growth Parameters. Lebensm Wiss Technol 1999. [DOI: 10.1006/fstl.1999.0560] [Citation(s) in RCA: 43] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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38
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Characterization of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage. Food Microbiol 1998. [DOI: 10.1006/fmic.1997.0179] [Citation(s) in RCA: 46] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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39
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KENNEALLY P, SCHWARZ G, FRANSEN N, ARENDT E. Lipolytic Starter Culture Effects on Production of Free Fatty Acids in Fermented Sausages. J Food Sci 1998. [DOI: 10.1111/j.1365-2621.1998.tb15781.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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40
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Partial characterization of an antagonistic substance produced byStaphylococcus xylosus1E and determination of the effectiveness of the producer strain to inhibitListeria monocytogenesin Italian sausages. Food Microbiol 1997. [DOI: 10.1006/fmic.1997.0129] [Citation(s) in RCA: 25] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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41
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Moschetti G, Mauriello G, Villani F. Differentiation of Staphylococcus xylosus Strains from Italian Sausages by Antibiotyping and Low Frequency Restriction Fragment Analysis of Genomic DNA. Syst Appl Microbiol 1997. [DOI: 10.1016/s0723-2020(97)80012-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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42
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Vilhelmsson O, Hafsteinsson H, Kristjánsson JK. Extremely halotolerant bacteria characteristic of fully cured and dried cod. Int J Food Microbiol 1997; 36:163-70. [PMID: 9217105 DOI: 10.1016/s0168-1605(97)01256-7] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Gram-positive cocci were isolated in high numbers from salted codfish during processing. They were found to be the main bacterial type in fully cured and dried salted cod. Phenotypic characterization of 37 strains showed them to belong to the novobiocin resistant staphylococci, most likely Staphylococcus arlettae or xylosus. Based on sequencing of 16S rDNA and comparison of 700 bases it was concluded that they should be assigned to the species Staphylococcus arlettae. They were found to be extremely halotolerant, growing well at salt concentrations from 0.06 M NaCl, and even displaying clear growth at 4.5 M NaCl. Likewise, the strains grew over a wide temperature range, from 8 to 45 degrees C. Optimal growth conditions were found to be at 0.4-0.6 M NaCl and 30-32 degrees C. This is all in accordance with findings for related staphylococci that have been isolated from other heavily salted meat or fish products.
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Affiliation(s)
- O Vilhelmsson
- Technological Institute of Iceland, Keldnaholt, Reykjavik, Iceland
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43
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Lipolysis of pork fat by the meat starter cultureStaphylococcus xylosusat various environmental conditions. Food Microbiol 1997. [DOI: 10.1006/fmic.1996.0071] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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44
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Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage. Food Microbiol 1997. [DOI: 10.1006/fmic.1996.0062] [Citation(s) in RCA: 73] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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45
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Effects of iron level on the anatagonistic action of siderophores from non-pathogenicStaphylococcus spp. ACTA ACUST UNITED AC 1995. [DOI: 10.1007/bf01570018] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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46
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Fernández M, de la Hoz L, Díaz O, Cambero M, Ordóñez J. Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages — Part 1. Microbial, physico-chemical and lipolytic changes. Meat Sci 1995; 40:159-70. [DOI: 10.1016/0309-1740(94)00031-2] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/1994] [Revised: 06/30/1994] [Accepted: 07/29/1994] [Indexed: 11/26/2022]
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47
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Arkoudelos JS, Nychas GJ. Comparative studies of the growth of Staphylococcus carnosus with or without glucose. Lett Appl Microbiol 1995; 20:19-24. [PMID: 7765863 DOI: 10.1111/j.1472-765x.1995.tb00398.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Lactic acid and acetic acid are metabolic products of Staphylococcus carnosus irrespective of the media used. Lactate was produced at the expense of glucose (when available) while acetic acid was produced at the expense of lactate under aerobic or semi-aerobic conditions. The production of acetic acid could affect seriously the flavour and aroma of fermented sausages.
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Affiliation(s)
- J S Arkoudelos
- National Agricultural Research Foundation, Institute of Technology of Agricultural Products, Lycovrysi, Athens, Greece
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48
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González-Fandos E, Otero A, Sierra M, García-López ML, Prieto M. Effect of three commercial starters on growth of Staphylococcus aureus and enterotoxins (A-D) and thermonuclease production in broth. Int J Food Microbiol 1994; 24:321-7. [PMID: 7703025 DOI: 10.1016/0168-1605(94)90130-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
The growth of four enterotoxigenic Staphylococcus aureus strains was partially inhibited by three commercial starters used in the meat sausage industry when grown in APT broth at 30 degrees C statically. Starter SP318 (a mixture of selected strains of Lactobacillus sake, Pediococcus pentosaceus and Staphylococcus xylosus) showed the most inhibitory activity. Staphylococcal enterotoxins (A, B, C1 and D) synthesis was totally inhibited by the growth of the three starters, whereas staphylococcal thermonuclease production was partially inhibited in mixed cultures.
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Affiliation(s)
- E González-Fandos
- Department of Food Hygiene and Food Technology, Veterinary Faculty, University of León, Spain
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Villani F, Pepe O, Mauriello G, Salzano G, Moschetti G, Coppola S. Antimicrobial activity of Staphylococcus xylosus from Italian sausages against Listeria monocytogenes. Lett Appl Microbiol 1994. [DOI: 10.1111/j.1472-765x.1994.tb00833.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Sutherland JP, Bayliss AJ, Roberts TA. Predictive modelling of growth of Staphylococcus aureus: the effects of temperature, pH and sodium chloride. Int J Food Microbiol 1994; 21:217-36. [PMID: 8024974 DOI: 10.1016/0168-1605(94)90029-9] [Citation(s) in RCA: 120] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
The growth responses of Staphylococcus aureus as affected by NaCl concentration, pH value and storage temperature were studied in laboratory medium. Growth curves at concentrations of NaCl in the range 0.5-13.5% (w/v), pH values in the range 4.0-7.0 and storage temperatures in the range 10-30 degrees C were fitted using the Gompertz routine and the derived parameters modelled. Growth curves could then be regenerated for any set of conditions within the matrix studied and values for growth rate, generation time, lag time and time to 1000-fold increase predicted. The model was validated against data from the literature and was found to give realistic estimates of generation time for media and a range of foods including milk, cheese, starch-based foods and cooked meats but not for mayonnaise or Wiltshire bacon. All predictions were consistently 'fail-safe'.
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Affiliation(s)
- J P Sutherland
- Institute of Food Research, Reading Laboratory, England, UK
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