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

Landeta, Gerardo; Curiel, José Antonio; Carrascosa, Alfonso V.; Múñoz, Rosario; Rivas, Blanca de las

doi:10.1016/j.meatsci.2012.09.019

Cited by 66 publications

(76 citation statements)

References 50 publications

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“…Other studies (Resch, Nagel, & Hertel, 2008) however, highlighted that strains of S. equorum and S. xylosus associated with food or used in starter cultures exhibited resistances to several antibiotics. In this study no resistance to aminoglycosides was detected in agreement with previous publications (Landeta et al, 2013;Marty et al, 2012).…”

Section: Phenotypic Resistancesupporting

confidence: 93%

“…This was observed especially for S. simulans and S. epidermidis species, the last one is already be described as the species possessing phenotypic resistance to the highest number of antibiotic among the CNS analysed (Even et al, 2010;Landeta et al, 2013).…”

Section: Phenotypic Resistancementioning

confidence: 73%

“…The objective of our present study was to perform a drug resistance assessment of CNS isolated from the manufacturing process of Salame Piacentino by phenotypic and genetic screening of erythromycin, tetracycline and kanamycin resistance. These three antibiotics have been widely used as therapeutic agents in pig farming, whereas for the first two antibiotics there are several reports (Talon & Leroy, 2011), for the kanamycin few studies have been reported (Landeta, Curiel, Carrascosa, Muñoz, & de las Rivas, 2013). Taking into account that bacteria harbouring AR genes may represent a hazard for human health, the aim of this work was to perform a deeper assessment of the possible routes of bacterial contamination along the production chain.…”

Section: Introductionmentioning

confidence: 99%

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Ecology of antibiotic resistant coagulase-negative staphylococci isolated from the production chain of a typical Italian salami

et al. 2015

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Section: Phenotypic Resistancesupporting

confidence: 93%

Section: Phenotypic Resistancementioning

confidence: 73%

Section: Introductionmentioning

confidence: 99%

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Ecology of antibiotic resistant coagulase-negative staphylococci isolated from the production chain of a typical Italian salami

et al. 2015

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“…CNS strains resistant to multiple antibiotics have been reported [109]. Kastner et al [110] detected the tetracycline resistance genes tetK in Staphylococcus spp.…”

Section: Assessment Of Antibioresistancementioning

confidence: 99%

The Use of Starter Cultures in Traditional Meat Products

Laranjo

Elías

Fraqueza

2017

Journal of Food Quality

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Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products' quality and safety improvement, the selection of particular strains constituting a starter culture should be carried out in the context of its application, since its functionality will depend on the type of sausage and process conditions. Also, strain selection should comply with particular requirements to warrant safety. The aim of the current review is to update the knowledge on the use of starter cultures in traditional meat products, with focus on dry-fermented products. In this manuscript, we will try to give answers to some relevant questions: Which starter cultures are used and why? Why are LAB used? What are their role and their specific mode of action? Which other groups of microorganisms (bacteria and fungi) are used as starter cultures and how do they act? A particular revision of omics approach regarding starter cultures is made since the use of these techniques allows rapid screening of promising wild strains with desirable functional characteristics, enabling the development of starter cultures better adapted to the meat matrix.

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“…Sucuk is produced from a mixture of meat (beef, sheep, and/or water buffalo), animal fat (beef and/or sheep's tail), salt, sugar, nitrite/nitrate, and various spices such as garlic, black pepper, red pepper, cumin, and allspice (Ercoşkun & Özkal, ; Kaban, ). Coagulase‐negative staphylococci are one of the most important group of bacteria that play an important role flavor formation in fermented meat products and also development and stability of the red color of end‐product through to their nitrate reductase activity (Landeta, Curiel, Carrascosa, Muñoz, & de Las Rivas, ; Talon & Leroy, ).…”

Section: Introductionmentioning

confidence: 99%

Determination of antibiotic susceptibility and decarboxylase activity of coagulase-negativeStaphylococcusandMacrococcus caseolyticusstrains isolated from fermented Turkish sausage (sucuk)

Geniş

Tuncer

2017

J Food Process Preserv

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The aim of this research was to detect antibiotic susceptibility patterns and amino acid decarboxylase activity of 61 presumptive coagulase‐negative Staphylococcus (CNS) strains from the Turkish dry fermented sausage (sucuk). The presumptive CNS strains were identified at species levels as 21 S. saprophyticus, 16 S. epidermidis, 10 Macrococcus caseolyticus, 4 S. xylosus, 3 S. sciuri, 2 S. hominis, 2 S. warneri, 1 S. cohnii, 1 S. pasteuri, and 1 S. vitulinus by 16S rDNA sequence analysis. S. saprophyticus and S. epidermidis species were found highly resistant to antibiotics than other species. In addition, most of the CNS and M. caseolyticus strains showed multiple antibiotic resistance profiles. None of the CNS and M. caseolyticus strains did not decarboxylate histidine, lysine, or ornithine, but only three CNS strains produced tyramine from tyrosine. A 100% correlation was found between the presence of tdc gene and tyramine production in tyraminogenic strains. Practical applications Coagulase‐negative Staphylococcus (CNS) strains play an important role in production of traditional fermented sausages such as sucuk. In this study, S. saprophyticus and S. epidermidis were found the most common isolated CNS species from sucuk. Antibiotic resistance was detected widespread in CNS and M. caseolyticus strains. Most of the CNS strains were found resistant to clinically relevant antibiotics. Antibiotic resistance strains may be dangerous for consumer health. These strains can be a potential reservoir to spread of antibiotic resistance gene between staphylococci and other species of bacteria. In addition, biogenic amine production was not found widespread in CNS strains.

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

Cited by 66 publications

References 50 publications

Ecology of antibiotic resistant coagulase-negative staphylococci isolated from the production chain of a typical Italian salami

Ecology of antibiotic resistant coagulase-negative staphylococci isolated from the production chain of a typical Italian salami

The Use of Starter Cultures in Traditional Meat Products

Determination of antibiotic susceptibility and decarboxylase activity of coagulase-negativeStaphylococcusandMacrococcus caseolyticusstrains isolated from fermented Turkish sausage (sucuk)

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