Characterization of Staphylococcus xylosus LQ3 and its application in dried cured sausage

Cruxen, Cláudio Eduardo dos Santos; Funck, Graciele Daiana; Dannenberg, Guilherme da Silva; Haubert, Louise; Marques, Juliana de Lima; Kroning, Isabela Schneid; Chaves, Fábio Clasen; Silva, Wladimir Padilha da; Fiorentini, Ângela Maria

doi:10.1016/j.lwt.2017.08.045

Cited by 49 publications

(18 citation statements)

References 40 publications

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“…Staphylococcus plays a crucial role in the formation of the final flavor quality of fermented meat products ( Iacumin et al, 2020 ), and was positively correlated with 8 volatile compounds, namely ethyl acetate, 2-ethylhexanol, isobutyric acid, gamma-non-anolactone, dL-3-methylvaleric acid, ethanol, hexyl alcohol, and 2-methyl-1-propanol, but negatively associated with terpinen-4-ol and valeric acid (| r | > 0.8, P < 0.05). This correlation might be related to the involvement of free amino acids produced by Staphylococcus owing to the hydrolysis of proteins, which can contribute to the formation of VFCs ( Cruxen et al, 2017 ). In addition, LAB (including Weissella and Leuconostoc ), which are probiotics that have beneficial effects on human health, were related to valeric acid, 1-pentanol, isobutyric acid, 2-ethylhexanol, and hexyl alcohol.…”

Section: Resultsmentioning

confidence: 99%

Correlation Between Microbial Diversity and Volatile Flavor Compounds of Suan zuo rou, a Fermented Meat Product From Guizhou, China

Wang

et al. 2021

Front. Microbiol.

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Suan zuo rou (SZR), a traditional fermented meat from Guizhou province, China, is loved by local people for its unique flavor and nutritional value. However, the microbial communities and related flavor characteristics of SZR from different regions of Guizhou are unclear. We studied the correlation between the microbial communities and the physicochemical properties and volatile flavor compounds (VFCs) of 15 SZR samples from three regions in Guizhou province. The microbial community structure of SZR was determined by high-throughput sequencing and VFCs were identified by headspace-solid phase microextraction combined with gas chromatography-mass spectrometry. The results indicated that the microbial communities of SZR varied among the regions, as evidenced by the relative abundance of Weissella, Staphylococcus, Brochothrix, Kazachstania, and Debaryomces. There were also significant differences in pH, water activity, NaCl, and total volatile basic nitrogen (P < 0.05). Based on orthogonal projections to latent structures and Pearson’s correlation coefficient, we showed that Wickerhamomyces, Kazachstania, Lactobacillus, Weissella, Brochothrix, Debaryomyces, Staphylococcus, Pediococcus, Pichia, Candida, and Leuconostoc were highly correlated with 48 VFCs (| ρ| > 0.8, P < 0.05). Redundancy analysis showed that most of the dominant bacteria were positively related to water activity, whereas Lactobacillus was positively related with pH, and negatively related with total volatile basic nitrogen.

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Section: Resultsmentioning

confidence: 99%

Correlation Between Microbial Diversity and Volatile Flavor Compounds of Suan zuo rou, a Fermented Meat Product From Guizhou, China

Wang

et al. 2021

Front. Microbiol.

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“…On the other hand, S. xylosus is the overwhelmingly predominant species in dry-cured meats products throughout the processing, even after 16 months of ripening [34,36]. Moreover, the S. xylosus strain has been proposed to be used as starter cultures for dry-cured meat products, because of its contribution to the typical flavour and coloration of these foods [46,47].…”

Section: Discussionmentioning

confidence: 99%

Selection and Evaluation of Staphylococcus xylosus as a Biocontrol Agent against Toxigenic Moulds in a Dry-Cured Ham Model System

et al. 2020

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Toxigenic moulds can develop on the surface of dry-cured meat products during ripening due to their ecological conditions, which constitutes a risk for consumers. A promising strategy to control this hazard is the use of antifungal microorganisms usually found in these foods. However, to date, the effectiveness of gram-positive catalase-positive cocci (GCC+) has not been explored. The aim of this work was to select GCC+ isolates with antifungal activity to study its effectiveness in a dry-cured ham model system at the environmental conditions reached during the ripening. Forty-five strains of GCC+ were evaluated and the isolate Staphylococcus xylosus Sx8 was selected to assess its efficacy at two different concentrations (106 and 104 cfu/mL) against Penicillium nordicum, Aspergillus flavus, Aspergillus parasiticus, and Penicillium griseofulvum at 15, 20, and 25 °C. The results showed that the inoculation of 106 cfu/mL of S. xylosus completely inhibited the growth of most fungi. In addition, in the presence of this strain at 104 cfu/mL, a significant reduction in fungal growth and mycotoxins production was observed at the three temperatures studied. In conclusion, S. xylosus Sx8 possesses great potential as a biological agent to control toxigenic moulds in dry-cured meat products.

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“…The Aw values of the cured meat models after fermentation for 0 h and after 14 days of storage both decreased to different degrees. When the Aw value was close to 0.86, the cured meat model was considered edible [32]. After 14 days of storage, the content of nitrite in T2 was lower than that in T1, and the a *value of T2 was higher than that of T1, indicating that natural curing agent added in the cured meat model could not only effectively reduce the residual nitrite but also retain the color stability of the cured meat model.…”

Section: Evaluation Of Color Formation Antioxidant Capacity and Physmentioning

confidence: 99%

Screening and optimization of a nitrate reductase-producing Staphylococcus simulans UV-11 and its application

Sun

Xi-bin

2021

Food Measure

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A strain of Staphylococcus simulans D14 (S. simulans D14) showed the highest nitrate reductase activity (NRA) of 4.52 mM NO 2 − /mg dry weight by the spectrophotometric method, which was screened from traditional Chinese sausage. When the UV mutagenesis time was 25 s, the positive mutation rate was the highest at 26.60%. The NRA of the obtained positive mutant UV-11 was 9.21 mM NO 2 − /mg dry weight, and the activity was found to be 1.04-fold higher than that of the original strain S. simulans D14. A Plackett-Burman design (PBD) was employed to screen the significant variables pH, KNO 3 (%) and incubation time (h), and response surface methodology (RSM) was used to optimize the significant variables using a Box-Behnken design (BBD). The results showed that the NRA of S. simulans UV-11 was 15.22 mM NO 2 − /mg dry weight under optimum conditions of 37 °C, pH 6.5, incubation time 15 h, KNO 3 0.045%, NaCl 5%, NaNO 2 0.015%, peptone 1%, and D-mannitol 1%, which increased by 65.2% compared with the unoptimized medium. Natural curing agents (containing 10 7 CFU/g S. simulans UV-11 under optimal conditions and 1.40% celery powder, T2) were added to the cured meat model. T2 produced significantly lighter and redder signals than the control group (C) and the addition of 150 ppm NaNO 2 group (T1). The thiobarbituric acid reactive substance (TBARS) of T2 was 2.30 mg malonaldehyde/kg product and residual nitrite of T2 was 7.1 ppm after 14 days of storage,which were lower than those groups of C and T1. Taking into account the results of cured meat models, S. simulans UV-11 could be selected as a potential starter culture for the processing of natural meat products.

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Characterization of Staphylococcus xylosus LQ3 and its application in dried cured sausage

Cited by 49 publications

References 40 publications

Correlation Between Microbial Diversity and Volatile Flavor Compounds of Suan zuo rou, a Fermented Meat Product From Guizhou, China

Correlation Between Microbial Diversity and Volatile Flavor Compounds of Suan zuo rou, a Fermented Meat Product From Guizhou, China

Selection and Evaluation of Staphylococcus xylosus as a Biocontrol Agent against Toxigenic Moulds in a Dry-Cured Ham Model System

Screening and optimization of a nitrate reductase-producing Staphylococcus simulans UV-11 and its application

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