Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages

Journal of Food Science

Volumn 81, Issue 5, 2016, Pages M1197-M1202

  Semedo Lemsaddek, Teresa ^a   Carvalho, Laura ^a   Tempera, Carolina ^a   Fernandes, Maria H ^a   Fernandes, Maria J ^a   Elias, Miguel ^b   Barreto, António S ^a   Fraqueza, Maria J ^a  

^a FACULDADE DE MEDICINA VETERINÁRIA   (Portugal)

^b UNIVERSITY OF ÉVORA   (Portugal)

Author keywords

Antibiorresistance; Coagulase negative staphylococci; Fermented meat sausages; Starters

Indexed keywords

COAGULASE;

ANIMAL; ANTIBIOTIC RESISTANCE; BIOREACTOR; ENZYMOLOGY; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GENETICS; HUMAN; ISOLATION AND PURIFICATION; MEAT; MICROBIOLOGY; PIG; PORTUGAL; PROCEDURES; RED MEAT; STAPHYLOCOCCUS;

ANIMALS; BIOREACTORS; COAGULASE; DRUG RESISTANCE, MICROBIAL; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; MEAT PRODUCTS; PORTUGAL; RED MEAT; STAPHYLOCOCCUS; SWINE;

EID: 84964324606     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13311     Document Type: Article

References (38)

1. Abriouel H, Benomar N, Cobo A, Caballero N, Fernández Fuentes M Á, Pérez-Pulido R, Gálvez A. 2012. Characterization of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives. Food Microbiol 32(2):308-16. doi:10.1016/j.fm.2012.07.006
2. Ammor M, Mayo B. 2007. Selection criteria for to be used as functional starter cultures in dry sausage production: An update. Meat Sci 76:138-46. doi:10.1016/j.meatsci.2006.10.022
3. Ben Belgacem Z, Dousset X, Prévost H, Manai M. 2009. Polyphasic taxonomic studies of lactic acid bacteria associated with Tunisian fermented meat based on the heterogeneity of the 16S-23S rRNA gene intergenic spacer region. Arch Microbiol 191(9):711-20. doi:10.1007/s00203-009-0499-2
4. Benito MJ, Martín A, Aranda E, Pérez-Nevado F, Ruiz-Moyano S, Córdoba MG. 2007. Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages. J Food Sci 72(6):M193-201. doi:10.1111/j.1750-3841.2007.00419.x
5. Blaiotta G, Ercolini D, Mauriello G, Salzano G, Villani F. 2004. Rapid and reliable identification of Staphylococcus equorum by a species-specific PCR assay targeting the sodA gene. Syst Appl Microbiol 27(6):696-702. doi:10.1078/0723202042369901
6. Blaiotta G, Casaburi A, Villani F. 2005. Identification and differentiation of Staphylococcus carnosus and Staphylococcus simulans by species-specific PCR assays of sod A genes. Syst Appl Microbiol 28:519-26. doi:10.1016/j.syapm.2005.03.007
7. Bonomo MG, Ricciardi A, Zotta T, Sico MA, Salzano G. 2009. Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy). Meat Sci 83(1):15-23. doi:10.1016/j.meatsci.2009.03.006
8. Cachaldora A, Fonseca S, Franco I, Carballo J. 2013. Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages. Food Microbiol 33(1):61-8. doi:10.1016/j.fm.2012.08.013
9. Casaburi A, Villani F, Toldrá F, Sanz Y. 2006. Protease and esterase activity of staphylococci. Intl J Food Microbiol 112(3):223-9. doi:10.1016/j.ijfoodmicro.2006.04.008
10. Clinical and Laboratory Standards Institute (CLSI). 2013. Performance Standards for Antimicrobial Susceptibility Testing 23rd Informational Supplement. CLSI=NCCLS M100-S23. Clinical and Laboratory Standards Institute, Wayne, Pa.
11. Drosinos EH, Paramithiotis S, Kolovos G, Tsikouras I, Metaxopoulos I. 2007. Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in Southern Greece. Food Microbiol 24:260-70. doi:10.1016/j.fm.2006.05.001
12. Even S, Leroy S, Charlier C, Zakour NB, Chacornac JP, Lebert I, Jamet E, Desmonts MH, Coton E, Pochet S, Donnio PY, Gautier M, Talon R, Le Loir Y. 2010. Low occurrence of safety hazards in coagulase negative staphylococci isolated from fermented foodstuffs. Intl J Food Microbiol 139(1-2):87-95. doi:10.1016/j.ijfoodmicro.2010.02.019
13. European Commission. 2015. Geographical indications and traditional specialities, Quality Policy. Agriculture and rural development. Available from: http://ec.europa.eu/agriculture/quality/schemes/index_en.htm. Accessed 2015 October 12.
14. Fonseca S, Ivette Ouoba LI, Franco I, Carballo J. 2013. Use of molecular methods to characterize the bacterial community and to monitor different native starter cultures throughout the ripening of Galician chorizo. Food Microbiol 34(1):215-26. doi:10.1016/j.fm.2012.12.006
15. Fraqueza MJ. 2015. Antibiotic resistance of lactic acid bacteria isolated from dry-fermented sausages. Intl J Food Microbiol, pii: S0168-1605(15)00238-X. doi: 10.1016/j.ijfoodmicro.2015.04.035
16. Gøtterup J, Olsen K, Knøchel S, Tjener K, Stahnke LH, Møller JKS. 2008. Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities. Meat Sci 78:492-501. doi:10.1016/j.meatsci.2007.07.023
17. Gounadaki AS, Skandamis PN, Drosinos EH, Nychas GJE. 2008. Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages. Food Microbiol 25(2):313-23. doi:10.1016/j.fm.2007.10.001
18. ISO 18593: 2004. Microbiology of food and animal feeding stuffs-horizontal methods for sampling techniques from surfaces using contact plates and swabs. International Standard Organization, Geneva, Switzerland, p.8.
19. Janssens M, Myter N, De Vuyst L, Leroy F. 2012. Species diversity and metabolic impact of the microbiota are low in spontaneously acidi fi ed Belgian sausages with an added starter culture of Staphylococcus carnosus. Food Microbiol 29(2):167-77. doi:10.1016/j.fm.2011.07.005
20. Landeta G, Curiel JA, Carrascosa AV, Muñoz R, Rivas BDE. 2013. Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat products. Meat Sci 93(3):387-96. doi:10.1016/j.meatsci.2012.09.019
21. Leroy F, Verluyten J, De Vuyst L. 2006. Functional meat starter cultures for improved sausage fermentation. Int J Food Microbiol 106(3):270-85. doi:10.1016/j.ijfoodmicro.2005.06.027
22. Lopes MF, Cunha AE, Clemente JJ, Carrondo MJ, Crespo MT. 1999. Influence of environmental factors on lipase production by Lactobacillus plantarum. Appl Microbiol 51(2):249-54.
23. Marty E, Bodenmann C, Buchs J, Hadorn R, Eugster-meier E, Lacroix C, Meile L. 2012a. Prevalence of antibiotic resistance in coagulase-negative staphylococci from spontaneously fermented meat products and safety assessment for new starters. Intl J Food Microbiol 159(2):74-83. doi:10.1016/j.ijfoodmicro.2012.07.025
24. Marty E, Buchs J, Eugster-Meier E, Lacroix C, Meile L. 2012b. Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR-RFLP. Food Microbiol 29(2):157-66. doi:10.1016/j.fm.2011.09.011
25. Miralles MC, Flores J, Perez-Martinez G. 1996. Biochemical tests for the selection of Staphylococcus strains as potential meat starter cultures. Food Microbiol 13(3):227-36. doi:10.1006/fmic.1996.0028
26. Morot-Bizot S, Talon R, Leroy-Setrin S. 2003. Development of specific PCR primers for a rapid and accurate identification of Staphylococcus xylosus, a species used in food fermentation. J Microbiol Meth 55(1):279-86. doi:10.1016/S0167-7012(03)00159-3
27. Morot-Bizot SC, Leroy S, Talon R. 2006. Staphylococcal community of a small unit manufacturing traditional dry fermented sausages. Intl J Food Microbiol 108:210-17. doi:10.1016/j.ijfoodmicro.2005.12.006
28. Połka J, Rebecchi A, Pisacane V, Morelli L, Puglisi E. 2015. Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons. Food Microbiol 46:342-56. doi:10.1016/j.fm.2014.08.023
29. Ribeiro T, Oliveira M, Fraqueza MJ, Lauková A, Elias M, Tenreiro R, Barreto AS, Semedo-Lemsaddek T. 2011. Antibiotic resistance and virulence factors among Enterococci isolated from chouriço, a traditional Portuguese dry fermented sausage. J Food Prot 74(3):465-9. doi:10.4315/0362-028X.JFP-10-309
30. Rosenstein R, Götz F. 2013. What distinguishes highly pathogenic staphylococci from medium- and non-pathogenic? Curr Top Microbiol Immunol 358:33-89. doi: 10.1007/82_2012_286
31. Santos EM, González-Fernández C, Jaime I, Rovira J. 1998. Comparative study of lactic acid bacteria house flora isolated in different varieties of "chorizo." Intl J Food Microbiol 39(1-2):123-28. doi:10.1016/S0168-1605(97)00128-1
32. Simonová M, Strompfová V, Marciňáková M, Lauková A, Vesterlund S, Moratalla ML, Bover-Cid S, Vidal-Carou C. 2006. Characterization of Staphylococcus xylosus and Staphylococcus carnosus isolated from Slovak meat products. Meat Sci 73(4):559-64. doi:10.1016/j.meatsci.2006.02.004
33. Talon R, Leroy S. 2011. Diversity and safety hazards of bacteria involved in meat fermentations. Meat Sci 89(3):303-9. doi:10.1016/j.meatsci.2011.04.029
34. Talon R, Walter D, Chartier S, Barrière C, Montel MC. 1999. Effect of nitrate and incubation conditions on the production of catalase and nitrate reductase by staphylococci. Intl J Food Microbiol 52(1-2):47-56. doi:10.1016/S0168-1605(99)00127-0
35. Talon R, Lebert I, Lebert A, Leroy S, Garriga M, Aymerich T, Drosinos EH, Zanardi E, Ianieri A, Fraqueza MJ, Patarata L, Lauková A. 2007. Traditional dry fermented sausages produced in small-manufacturers in Mediterranean countries and Slovakia. 1. Microbial ecosystems of processing environments. Meat Sci 77: 570-79.
36. Talon R, Leroy S, Lebert I, Giammarinaro P, Chacornac JP, Latorre-Moratalla M, Vidal-Carou C, Zanardi E, Conter M, Lebecque A. 2008. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures. Int J Food Microbiol 126(1-2):227-34. doi:10.1016/j.ijfoodmicro.2008.05.031
37. Talon R, Lebert I, Lebert A, Leroy S, Garriga M, Aymerich T, Drosinos EH, Zanardi E, Ianieri A, Fraqueza MJ, Patarata L, Laukova A. 2012. Microbial ecosystem of traditional dry fermented sausages in Mediterranean countries and Slovakia. In: Gina S. Williams, editor. Mediterranean ecosystems: dynamics, management and conservation. Earth Sciences in the 21st Century Environmental Science, Engineering and Technology. Nova Science Publishers Inc. ISBN: 978-1-61209-146-4. pp. 115-128. https://www.novapublishers.com/catalog/product_info.php?products_id=36256
38. Thapa N, Pal J, Tamang JP. 2006. Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas. Intl J Food Microbiol 107(1):33-8. doi:10.1016/j.ijfoodmicro.2005.08.009