Characterization of Staphylococcus xylosus and Staphylococcus carnosus isolated from Slovak meat products

Meat Science

Volumn 73, Issue 4, 2006, Pages 559-564

  Simonová, Monika ^a   Strompfová, Viola ^a   Marciňáková, Miroslava ^a   Lauková, Andrea ^a   Vesterlund, Satu ^b   Moratalla, Mariluz Latorre ^c   Bover Cid, Sara ^c   Vidal Carou, Carmen ^c  

^a INSTITUTE OF ANIMAL PHYSIOLOGY   (Slovakia)

^b Functional Foods Forum   (Finland)

^c UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Bacteriocin; Fermented sausage; S. carnosus; Staphylococcus xylosus

Indexed keywords

ENTEROCOCCUS AVIUM; LISTERIA INNOCUA; PSEUDOMONAS; PSEUDOMONAS SP.; STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS XYLOSUS;

EID: 33747253449     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.02.004     Document Type: Article

References (37)

1. Aymerich T., Martín B., Garriga M., and Hugas M. Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages. Journal of Applied and Environmental Microbiology 69 8 (2003) 4583-4594
2. Barriére C., Centeno D., Lebert A., Leroy-Sétrin S., Berdagué J.L., and Talon R. Roles of superoxide dismutase and catalase of Staphylococcus xylosus in the inhibition of linoleic acid oxidation. FEMS Microbiology Letters 201 (2001) 181-185
3. Blaiotta G., Pennacchia C., Villani F., Ricciardi A., Tofalo R., and Parente E. Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages. Journal of Applied Microbiology 97 (2004) 271-284
4. Bover-Cid S., and Holzapfel W.H. Improved screening procedure for biogenic amine production by lactic acid bacteria. International Journal of Food Microbiology 53 (1999) 33-41
5. Bover-Cid S., Schoppen S., Izquierdo-Pulido M., and Vidal-Carou M.C. Relationship between biogenic amine contents and the size of dry fermented sausages. Meat Science 51 (1999) 305-311
6. Bover-Cid S., Hugas M., Izquierdo-Polido M., and Vidal-Carou M. Amino acid decarboxylase activity of bacteria isolated from fermented pork sausages. International Journal of Food Microbiology 66 (2001) 185-189
7. Casaburi A., Blaiotta G., Mauriello G., Pepe O., and Villani F. Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages. Meat Science 71 (2005) 643-650
8. Coppola R., Iorizzo M., Saotta R., Sorrentino E., and Grazia L. Characterization of micrococci and staphylococci isolated from Soppressata molisana, a Southern Italy fermented sausage. Food Microbiology 14 (1997) 47-53
9. De Vuyst L., Callevart R., and Crabbe K. De Primary metabolite kinetics of bacteriocin biosynthesis by Lactobacillus amylovorus and evidence for stimulation of bacteriocin production under unfavourable growth conditions. Microbiology 142 (1996) 817-827
10. García-Varona M., Santos E.M., Jaime I., and Rovira J. Characterization of Micrococcaceae from different varieties of chorizo. International Journal of Food Microbiology 54 (2000) 189-195
11. Gilliland S.E., and Walker D.K. Factors to consider when selecting a culture of Lactobacillus acidophilus as a dietary adjunct to produce a hypocholesterolemic effect in humans. Journal of Dairy Science 73 (1990) 905-911
12. Halász A., Baráth A., Simon-Sarkadi L., and Holzapfel W. Biogenic amines and their production by microorganisms in food. Trends in Food Science and Technology 5 (1994) 42-44
13. Hernández-Jover T., Izquierdo-Pulido M., Veciana-Nogués M.T., and Vidal-Carou M.C. Ion-pair high-performance liquid chromatographic determination of biogenic amines in meat and meat products. Journal of Agriculture and Food Chemistry 44 (1996) 2710-2715
14. Jessen B. Starter cultures for meat fermentation. In: Campbell-Platt G., and Cook P.E. (Eds). Fermented Meats (1995), Glasgow Blakie Academic & Professional 130-154
15. Klaenhammer T.R. Genetics of bacteriocins produced by lactic acid bacteria. FEMS Microbiology Review 12 (1993) 39-86
16. Lauková A., and Kmet' V. The biochemical and physiological traits of the coagulase negative rumen staphylococci and of those producing bacteriocin. Animal Production 37 2 (1992) 103-108
17. Lauková A. The properties of adherent staphylococci isolated from the rumen wall of lambs. Veterinary Medicine - Czech 38 2 (1993) 107-113
18. Lauková A., and Mareková M. Antimicrobial spectrum of bacteriocin-like substances produced by rumen staphylococci. Folia Microbiologica 38 1 (1993) 74-76
19. Lauková A., Strompfová V., and Ouwehand A.C. Adhesion properties of enterococci to intestinal mucus of different hosts. Veterinary Research Communications 28 (2004) 647-655
20. Lücke F.-K. Microbiological processes in the manufacture of dry sausage and raw ham. Fleischwirtschaft 66 (1986) 1505-1509
21. Lücke F.-K. Fermented sausages. In: Wood B.J.B. (Ed). Microbiology of fermented foods (1998), Blakie Academic & Professional, London, UK 441-483
22. Maurellio G., Moschetti G., Villani F., Blaiotta G., and Coppola S. Antibiotic resistance of coagulase-negative staphylococci isolated from artisanal Naples-type salami. International Journal of Food Sciences and Nutrition 51 (2000) 19-24
23. Mauriello G., Casaburi A., Blaiotta G., and Villani F. Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy. Meat Science 67 (2004) 149-158
24. Milton I.D., Hewitt C.L., and Harwood C.R. Cloning and sequencing of a plasmid mediated erythromycin resistance determinant from Staphylococcus xylosus. FEMS Microbiology Letters 97 (1992) 141-148
25. Moschetti G., Mauriello G., and Villani F. Differentiation of Staphylococcus xylosus strains from Italian sausages by antibiotyping and low frequency restriction fragment analysis of genomic DNA. Systematic and Applied Microbiology 20 (1997) 432-438
26. Neu H.C. The crisis in antibiotic resistance. Science 257 (1992) 1064-1073
27. Nychas G.J.E., and Arkoudelos J.S. Staphylococci: their role in fermented sausages. Journal of Applied Bacteriology Symposium Supplement 69 (1990) 167-188
28. Ouwehand A.C., Tuomola E.M., Tölkkö S., and Salminen S. Assessment of adhesion properties of novel probiotic strains to human intestinal mucus. International Journal of Food Microbiology 64 (2001) 119-126
29. Ouwehand A.C., Salminen S., Tölkkö S., Roberts P., Ovaska J., and Salminen E. Resected human colonic tissue: a new model for characterizing adhesion on lactic acid bacteria. Clinical Diagnosis and Laboratory Immunology 9 (2002) 184-186
30. Papamanoli E., Kotzekidou P., Tzanetakis N., and Litopolou-Tzanetaki E. Characterization of Micrococcaceae isolated from dry fermented sausages. Food Microbiology 19 (2002) 441-449
31. Perreten V., Giamp N., Schuler-Schmid U., and Teuber M. Antibiotic resistance genes in coagulase-negative staphylococci isolated from food. Systematic and Applied Microbiology 21 (1998) 113-120
32. Pryce J.D. Modification of the Barker-Summerson method for the determination of lactic acid. Analyst 94 (1969) 1151-1152
33. Skibsted L.H. Cured meat products and their oxidative stability. In: Johnston D.E., Knight M.K., and Ledward D.A. (Eds). The chemistry of muscle-based foods (1992), The Royal Society of Chemistry, Cambridge, UK 266-286
34. Schwartz S., and Noble W.C. Tetracycline resistance in staphylococci from the skin of pigs. Journal of Applied Bacteriology 76 (1994) 320-326
35. Talon R., and Montel M.C. Hydrolysis of esters by staphylococci. International Journal of Food Microbiology 36 (1997) 207-214
36. Villani F., Sannino L., Moschetti G., Mauriello G., Pepe O., Amodio-Cocchieri R., et al. Partial characterization of an antagonistic substance produced by Staphylococcus xylosus 1E and determination of the effectiveness of the producer strain to inhibit Listeria monocytogenes in Italian sausages. Food Microbiology 14 (1997) 555-566
37. Vinderola C.G., and Reinheimer J.A. Lactic acid strater and probiotic bacteria: a comparative "in vitro" study of probiotic characteristics and biological barrier resistance. Food Research International 36 (2003) 895-904