Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats

Tremonte, Patrizio; Succi, Mariantonietta; Reale, Anna; Renzo, Tiziana Di; Sorrentino, Elena; Coppola, Raffaele

doi:10.1111/j.1365-2672.2007.03315.x

Cited by 23 publications

(22 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Bovine serum albumin was used as a standard. Supernatants were stored at −20°C and then were analyzed by SDS-PAGE using an electrophoretic system as described by Tremonte et al (2007, 2010). Bands were visualized using a G250 staining kit (Biorad, Italia).…”

Section: Methodsmentioning

confidence: 99%

Pre-cultivation with Selected Prebiotics Enhances the Survival and the Stress Response of Lactobacillus rhamnosus Strains in Simulated Gastrointestinal Transit

et al. 2017

View full text Add to dashboard Cite

In our study, we dwelled upon combinations of lactobacilli/prebiotics, considering four different strains belonging to the Lactobacillus rhamnosus species, including Lactobacillus rhamnosus GG (LGG), and different prebiotics often found in commercial synbiotic products, such as inulin, lactulose and polyols mannitol and sorbitol. In the first step of the research, the survival, the growth kinetic parameters and the protein expression of Lb. rhamnosus strains cultivated in presence of the different prebiotics as a unique carbon source were evaluated. In the second step, the influence of pre-cultivation in medium added of metabolizable prebiotics on the strains survival to simulated gastrointestinal (GI) transit, assayed without prebiotics addition, was estimated. Our results showed that the presence in the medium of certain low fermented prebiotics, specific for each strain, represents a stress factor that significantly affects the growth of Lb. rhamnosus strains, inducing the up-regulation of several proteins. In detail, all added prebiotics used as unique carbon source caused a growth retard compared with glucose, as testified by increased values of the lag phase and decreased values of the μmax. Mannitol evidenced intermediate μmax values between those registered with glucose and those detected with the other assayed prebiotics. Moreover, the cultivation with prebiotics induced the over expression of 7 protein bands. Interestingly, we found a correlation between the up-regulation of two specific stress proteins, called P4 (ATP-binding subunit Clpx) and P7 (GrpE), and the death kinetic parameters (resistance and cells viability) registered during the simulated GI transit of strains pre-cultivated with specific, low fermented prebiotics. Specifically, the highest resistance and gastric-vitality scores were highlighted for the strain AT195 when pre-cultivated in presence of sorbitol. Conversely, the lowest values were found in the case of DSM20021 pre-cultivated with mannitol. Among the up-regulated stress proteins, P7 resulted involved in the response to the starvation. Finally, it is possible to conclude that the pre-cultivation with certain prebiotics as a unique carbon source represents a strain-specific, sub-lethal stress able to enhance the resistance of Lb. rhamnosus strains and consequently their viability under simulated GI transit.

show abstract

Section: Methodsmentioning

confidence: 99%

Pre-cultivation with Selected Prebiotics Enhances the Survival and the Stress Response of Lactobacillus rhamnosus Strains in Simulated Gastrointestinal Transit

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Prior to experiments, strains were overnight cultured in the proper conditions. The inhibitory action of M. punicifolia was assessed by the agar well diffusion assay (Tremonte and others , ). Briefly, 1 mL (inoculum size of 4.0 log CFU/mL) of each bacterial suspension was inoculated into 20 mL of proper soft media (0.7% agar), gently mixed and poured into Petri plates.…”

Section: Methodsmentioning

confidence: 99%

Antimicrobial Effect of Malpighia Punicifolia and Extension of Water Buffalo Steak Shelf‐Life

Tremonte

Sorrentino

Succi

et al. 2015

Journal of Food Science

View full text Add to dashboard Cite

In the present study, a multiple approach was used to characterize Malpighia punicifolia extract and to evaluate its inhibitory activity against several meat spoilage bacteria. First, volatile fraction, vitamins and phenolic compounds of the extract obtained by supercritical fluid extraction were determined by GC‐MS and HPLC. Then, the antimicrobial action of the extract was in vitro evaluated against Pseudomonas putida DSMZ 291T, Pseudomonas fluorescens DSMZ 50009T, Pseudomonas fragi DSMZ 3456T, and Brochothrix thermosphacta DSMZ 20171T by the agar well diffusion assay and by the agar dilution test. Based on the results of the minimum inhibitory concentration (MIC) against the assayed bacteria, 4 different concentrations of the extract were used in a challenge test on water buffalo steaks stored for 21 d at 4 °C. Results of chemical analyses showed that M. punicifolia extract is characterized by the presence of several compounds, already described for their antimicrobial (phenolic acids, flavonones, and furanes) and antioxidant (ascorbic acid) properties. The in vitro detection of antimicrobial activities highlighted that the extract, used at 8% concentration, was able to inhibit all the target bacteria. Moreover, very low MIC values (up to 0.025%) were detected. In situ tests, performed on water buffalo steaks treated with the extract in the concentration range 0.025% to 0.05%, showed a strong inhibition of both intentionally inoculated bacteria and naturally occurring microorganisms. Positive results, in terms of color and odor, were also observed during the entire storage of steaks preserved with the extract.

show abstract

“…[21][22][23][24] In detail, they were selected for their positive interaction when used in combination [24] and for their fermentative abilities when used in presence of KCl. All the strains were previously isolated from traditional-fermented sausage and selected for their technological features.…”

Section: Microbial Starter Culturementioning

confidence: 99%

NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana

Tremonte

Gambacorta

Pannella

et al. 2018

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

The influence of partial replacement of NaCl with KCl on the lipolysis and on the microbial and sensory features of Soppressata molisana is investigated during 50 days of ripening. In addition, the relation between KCl and a multiple strain starter culture is also considered and the effects of their combination on some quality features are examined. The lipolysis, the microbiological and sensorial features and the lipid oxidation of experimental batches, are compared with those exhibited by control batches. The results highlight that the KCl, used as an alternative salt, is able to inhibit undesirable microorganisms equally to NaCl, ensuring the safety of the final products. In addition, a stimulating effect on the growth of added bacteria is detected in presence of KCl, with a resulting better fermentative process. In fact, the addition of KCl, even if produces a decrease in lipolytic activities, improves the nutritional value of soppressata molisana, in terms of higher PUFA/SFA ratio. These advantages are further amplified when the alternative salt is used in combination with the starter culture. Finally, the combined use of KCl and starter culture reduces the lipid oxidation and seems crucial for maintaining the sensorial features. Pratical Applications: The main findings of the present research highlight that the use of KCl in combination with an appropriately selected starter culture allows the production of healthier and safety dry‐fermented sausage (soppressata molisana) and consistent with WHO guidelines and modern consumers demand. Partial replacement of NaCl with KCl affects the behaviour of fermentative and lipolytic process in Soppressata molisana. KCl, in combination with a multiple strain starter culture, improves the nutritional features of dry‐fermented sausage by promoting lower SFA and higher MUFA and PUFA levels. Moreover, the innovative approach preserves sensorial features of traditional‐fermented sausages limiting lipid oxidation.

show abstract

Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats

Cited by 23 publications

References 42 publications

Pre-cultivation with Selected Prebiotics Enhances the Survival and the Stress Response of Lactobacillus rhamnosus Strains in Simulated Gastrointestinal Transit

Pre-cultivation with Selected Prebiotics Enhances the Survival and the Stress Response of Lactobacillus rhamnosus Strains in Simulated Gastrointestinal Transit

Antimicrobial Effect of Malpighia Punicifolia and Extension of Water Buffalo Steak Shelf‐Life

NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana

Contact Info

Product

Resources

About