Biochemical tests for the selection ofStaphylococcusstrains as potential meat starter cultures

Miralles, M. C.; Flores, José de Jesús Vargas; Pérez-Martı́nez, Gaspar

doi:10.1006/fmic.1996.0028

Cited by 65 publications

(29 citation statements)

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“…In these meat products the microorganisms isolated more frequently are lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS). LAB are responsible for the rapid fermentation of carbohydrates leading to a decrease in pH with a consequent loss of water in the meat; in addition, the presence of salt and other additives generates a very selective environment (Miralles, Flores, & Pérez-Martínez, 1996). On the other hand, CNS are one of the main microbial groups responsible of flavor (Casaburi et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat products

et al. 2013

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Section: Introductionmentioning

confidence: 99%

Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat products

et al. 2013

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“…LAB are reported to accelerate ripening time, improve colour and fl avour profi le, inhibit pathogenic and spoilage bacteria by producing lactic acid and bacteriocin, thereby improving the overall quality and keeping quality of products (Bacus 1986, Con and Gökalp 2000, Erkkilä et al 2001, Amézquita and Brashears 2002, Fadda et al 2002. Staphylococci, on the other hand, have nitrite reductase, catalase positive, lipolytic, proteolytic and amine oxidase characteristics (Miralles et al 1996, Gardoni et al 2002, Mauriello et al 2002, which could produce important volatiles to generate fl avour components in such dry fermented sausages (Søn-dergaard andStahnke 2002, Olesen et al 2004).…”

Section: Introductionmentioning

confidence: 99%

Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage

2010

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Dry fermented Chinese-style sausages prepared in laboratory inoculating with Lactobacillus casei subsp.casei-1.001, Pediococcus pentosaceus-ATCC 33316, Staphylococcus xylosus-12 and without starter culture randomly sampled at 0, 3, 10, and 24 days of ripening were analyzed for physico-chemical and sensory qualities. A signifi cant (p<0.05) decrease in moisture content of sausage during ripening was observed, whereas other major chemical parameters remained unchanged. The microbial fermentation resulted in decreased pH and nitrite but increased non protein nitrogen and total volatile basic nitrogen in the products. Starter cultures except P. pentosaceous-ATCC 33316, used in the sausage failed to suppress rancidity in ripened product as indicated by a signifi cant (p<0.05) rise in thiobarbituric acid. The lightness (L) and yellowness (b) in the colour of all sausages decreased with ripening time, meanwhile the redness (a) increased signifi cantly (p<0.05) in sausages inoculated with cultures L. casei subsp.casei-1.001 and S. xylosus-12. The texture profi le of sausages was almost similar except for P. pentosaceous-ATCC 33316, which showed signifi cantly (p<0.05) lower hardness and gumminess. Based on the sensory and physico-chemical quality criteria, S. xylosus-12 could be used as a starter culture to produce dry fermented Chinese-style sausage of high quality.

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“…Moreover, they contribute to aroma formation because of their proteolytic and lipolytic activities (Miralles et al 1996).…”

Section: Introductionmentioning

confidence: 99%

Erythromycin- and tetracycline-resistant lactobacilli in Italian fermented dry sausages

Zonenschain

Rebecchi²,

Morelli

2009

Journal of Applied Microbiology

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Aims: To assess the frequency of erythromycin‐ and tetracycline‐resistant lactobacilli in Italian fermented dry sausages. Methods and Results: We isolated lactobacilli colonies from 20 salami from the north of Italy (Piacenza province) using selective medium supplemented with erythromycin or tetracycline; we determined the minimum inhibitory concentration and searched for selected erythromycin and tetracycline resistance genes. A total of 312 lactobacilli colonies were genetically ascribed to 60 different strains belonging to seven Lactobacillus species. Lactobacillus sakei, Lactobacillus curvatus and Lactobacillus plantarum were the most frequently found species. Thirty strains (50%) were phenotypically resistant to erythromycin, 45 (75%) to tetracycline and 27 (45%) were resistant to both. The most frequently detected resistance genes were tet(M) and erm(B). Conclusions: This study provides evidence of the presence of tetracycline‐ and, to a lesser extent, erythromycin‐resistant lactobacilli in fermented dry sausages produced in northern Italy. Significance and Impact of the Study: Although these antibiotic‐resistant lactobacilli could serve as reservoir organisms, in our study, 16 of 20 salami could be considered safe in regard to possible antibiotic resistance gene transfer to pathogens, whereas 4 of 20 could represent a borderline situation.

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Biochemical tests for the selection ofStaphylococcusstrains as potential meat starter cultures

Cited by 65 publications

References 0 publications

Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat products

Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat products

Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage

Erythromycin- and tetracycline-resistant lactobacilli in Italian fermented dry sausages

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