Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy)

Bonomo, Maria Grazia; Ricciardi, Annamaria; Zotta, Teresa; Sico, Maria Anna; Salzano, Giovanni

doi:10.1016/j.meatsci.2009.03.006

Cited by 36 publications

(34 citation statements)

References 47 publications

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“…Six isolates of M. caseolyticus were identified in sample BC while the other 3 samples (KD, ME, and SH) contained only 1 isolate belonging to this species. This species has been detected in naturally fermented sausages, generally in small proportions (Blaiotta and others ; Bonomo and others ; Iacumin and others ) and also isolated in raw milk and cheese samples (Giannino and others ; Soares and others ).…”

Section: Resultsmentioning

confidence: 89%

Application of Different Molecular Techniques for Characterization of Catalase‐Positive Cocci Isolated from Sucuk

Kesmen

Yarimcam

Aslan

et al. 2014

Journal of Food Science

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This study was carried out for the characterization and discrimination of the indigenous Gram positive, catalase-positive cocci (GCC) population in sucuk, a traditional Turkish dry-fermented sausage. Sucuk samples, produced by the traditional method without starter culture were collected from 8 local producers in Kayseri/Turkey and a total of 116 GCC isolates were identified by using different molecular techniques. Two different molecular fingerprinting methods; namely, randomly amplified polymorphic DNA-PCR (RAPD-PCR) and repetitive extragenic palindrome-PCR (rep-PCR), were used for the clustering of isolates and identification at species level was carried out by full length sequencing of 16S rDNA. Combining the results obtained from molecular fingerprinting and 16S rDNA sequencing showed that the dominant GCC species isolated from the sucuk samples was Staphylococcus saprophyticus followed by Staphylococcus succinus and Staphylococcus equorum belonging to the Staphylococcus genus. Real-time PCR DNA melting curve analysis and high-resolution melting (HRM) analysis targeting the V1 + V3 regions of 16S rDNA were also applied for the discrimination of isolates belonging to different species. It was observed statistically different Tm values and species-specific HRM profiles for all except 2 species (S. saprophyticus and Staphylococcus xylosus) that have high 16S rDNA sequence similarity. The combination of rep-PCR and/or PCR-RAPD with 16S rRNA gene sequencing was an efficient approach for the characterization and identification of the GCC population in spontaneously fermented sucuk. On the other hand, intercalating dye assays were found to be a simple and very promising technique for the differentiation of the GCC population at species level.

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Section: Resultsmentioning

confidence: 89%

Application of Different Molecular Techniques for Characterization of Catalase‐Positive Cocci Isolated from Sucuk

Kesmen

Yarimcam

Aslan

et al. 2014

Journal of Food Science

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“…No other BA was detected in S. xylosus and S. equorum strains. Previous studies reported no production or reduced ability of CNS to produce TYR or other BA (Bermúdez et al., ; Bonomo, Ricciardi, Zotta, Sico, & Salzano, ; Even et al., ; Martuscelli, Crudele, Gardini, & Suzzi, ). According to Bermúdez et al.…”

Section: Resultsmentioning

confidence: 94%

Assessment of Coagulase‐Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile

Alfaia

Gouveia

Fernandes

et al. 2018

Journal of Food Science

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The selection of coagulase-negative staphylococci and lactic acid bacteria (LAB) isolates were based on their production of biogenic amines in order to avoid this potential hazard production in meat products. The most suitable isolates could be used as safe starter cultures in meat products industry. The staphylococci and LAB selected will achieve particular organoleptic characteristics in meat products and bioprotection from pathogens.

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“…Gram staining, catalase, and coagulase test results showed that among the 67 selected colonies, a total of 61 were Gram‐positive, catalase‐positive, and coagulase negative cocci. In previous studies exhibited that Gram‐positive, catalase‐positive, and coagulase negative cocci are associated with traditional fermented sausages produced in Europe (Bonomo, Ricciardi, Zotta, Sico, & Salzano, ; Cachaldora, Fonseca, Franco, & Carballo, ; Kaban & Kaya, ; Kesmen, Yarimcam, Aslan, & Yetim, ; Landeta et al, ; Marty et al, ; Mauriello, Casaburi, Blainotta, & Villani, ; Resch, Nagel, & Hertel, ; Zdolec et al, ), as confirmed in this study.…”

Section: Resultsmentioning

confidence: 99%

“…The previous studies showed that S. xylosus, S. equorum , and S. saprophyticus have been the most frequently isolated species from traditional fermented sausages. Other species such as S. carnosus , S. caprae , S. epidermidis , S. hominis , S. succinus , S. sciuri , S. vitulinus , and S. warneri are less frequently identified (Bonomo et al, ; Kaban & Kaya, ; Kesmen et al, ; Leroy, Giammarinaro, Chacornac, Lebert, & Talon, ; Mauriello et al, ). We also isolated 10 Macrococcus caseolyticus (formerly Staphylococcus caseolyticus ) strains from sucuk samples.…”

Section: Resultsmentioning

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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Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy)

Cited by 36 publications

References 47 publications

Application of Different Molecular Techniques for Characterization of Catalase‐Positive Cocci Isolated from Sucuk

Application of Different Molecular Techniques for Characterization of Catalase‐Positive Cocci Isolated from Sucuk

Assessment of Coagulase‐Negative Staphylococci and Lactic Acid Bacteria Isolated from Portuguese Dry Fermented Sausages as Potential Starters Based on Their Biogenic Amine Profile

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

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