Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat
Ripened sheep sausages are widely consumed in Italy, particularly in Sardinia. Despite their driving role in flavor and color development, coagulase-negative staphylococci in these products have been rarely investigated. A total of 70 CoNS cultures isolated from Sardinian sheep sausages were charact...
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MDPI AG
2024-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/4/633 |
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| author | Nicoletta P. Mangia Michele Cottu Maria Aponte Marco A. Murgia Maria E. Mura Giuseppe Blaiotta |
| author_facet | Nicoletta P. Mangia Michele Cottu Maria Aponte Marco A. Murgia Maria E. Mura Giuseppe Blaiotta |
| author_sort | Nicoletta P. Mangia |
| collection | DOAJ |
| description | Ripened sheep sausages are widely consumed in Italy, particularly in Sardinia. Despite their driving role in flavor and color development, coagulase-negative staphylococci in these products have been rarely investigated. A total of 70 CoNS cultures isolated from Sardinian sheep sausages were characterized by rep-PCR and M13-RAPD typing and identified by 16S rDNA sequencing. <i>S. xylosus</i> and <i>S. equorum</i> accounted for more than 70% of the total isolates, whilst <i>S. pasteuri</i> (8.5%), <i>S. succinus</i> (2.8%), and <i>S. haemolyticus</i> (2.8%) were less represented. The genes encoding the synthesis of putrescine, tyramine, cadaverine, and histamine were evaluated by PCR. None of the strains hosted genes for decarboxylases, except one <i>S. pasteuri</i> strain that was potentially a tyramine-producer. Antibiotic resistance was evaluated, along with nitrate reductase, lipolytic, and proteolytic activity, in a pool of selected cultures. Resistance to the primary antibiotics was rather widespread. <i>S. xylosus</i>, <i>S. equorum</i>, and <i>S. pasteuri</i> strains were all resistant to amoxicillin and kanamycin. <i>S. equorum</i> strains were sensitive to all tested antibiotics. <i>S. xylosus</i> strains were all resistant to penicillin B. Conversely, all <i>S. pasteuri</i> strains were resistant to both ampicillin and penicillin B, and four out of five strains exhibited tetracycline resistance. The high variability in the production of sheep sausages makes the search for adjunct cultures of crucial relevance. According to this perspective, the characterization of the autochthonous CSN population represents the first step to approach a starter selection. |
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| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-07T22:32:32Z |
| publishDate | 2024-02-01 |
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| series | Foods |
| spelling | doaj.art-57c9e1bc9b1a4d6480cf763db0219f672024-02-23T15:16:38ZengMDPI AGFoods2304-81582024-02-0113463310.3390/foods13040633Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine MeatNicoletta P. Mangia0Michele Cottu1Maria Aponte2Marco A. Murgia3Maria E. Mura4Giuseppe Blaiotta5Dipartimento di Agraria, University of Sassari, Viale Italia 39, 07100 Sassari, ItalyDipartimento di Agraria, University of Sassari, Viale Italia 39, 07100 Sassari, ItalyDepartment of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Naples, ItalyDipartimento di Agraria, University of Sassari, Viale Italia 39, 07100 Sassari, ItalyDipartimento di Agraria, University of Sassari, Viale Italia 39, 07100 Sassari, ItalyDepartment of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Naples, ItalyRipened sheep sausages are widely consumed in Italy, particularly in Sardinia. Despite their driving role in flavor and color development, coagulase-negative staphylococci in these products have been rarely investigated. A total of 70 CoNS cultures isolated from Sardinian sheep sausages were characterized by rep-PCR and M13-RAPD typing and identified by 16S rDNA sequencing. <i>S. xylosus</i> and <i>S. equorum</i> accounted for more than 70% of the total isolates, whilst <i>S. pasteuri</i> (8.5%), <i>S. succinus</i> (2.8%), and <i>S. haemolyticus</i> (2.8%) were less represented. The genes encoding the synthesis of putrescine, tyramine, cadaverine, and histamine were evaluated by PCR. None of the strains hosted genes for decarboxylases, except one <i>S. pasteuri</i> strain that was potentially a tyramine-producer. Antibiotic resistance was evaluated, along with nitrate reductase, lipolytic, and proteolytic activity, in a pool of selected cultures. Resistance to the primary antibiotics was rather widespread. <i>S. xylosus</i>, <i>S. equorum</i>, and <i>S. pasteuri</i> strains were all resistant to amoxicillin and kanamycin. <i>S. equorum</i> strains were sensitive to all tested antibiotics. <i>S. xylosus</i> strains were all resistant to penicillin B. Conversely, all <i>S. pasteuri</i> strains were resistant to both ampicillin and penicillin B, and four out of five strains exhibited tetracycline resistance. The high variability in the production of sheep sausages makes the search for adjunct cultures of crucial relevance. According to this perspective, the characterization of the autochthonous CSN population represents the first step to approach a starter selection.https://www.mdpi.com/2304-8158/13/4/633coagulase-negative staphylococcisheep fermented sausagetechnological propertiesproteolytic activitySDS-PAGEantibiotic resistance |
| spellingShingle | Nicoletta P. Mangia Michele Cottu Maria Aponte Marco A. Murgia Maria E. Mura Giuseppe Blaiotta Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat Foods coagulase-negative staphylococci sheep fermented sausage technological properties proteolytic activity SDS-PAGE antibiotic resistance |
| title | Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat |
| title_full | Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat |
| title_fullStr | Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat |
| title_full_unstemmed | Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat |
| title_short | Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat |
| title_sort | technological and safety characterization of coagulase negative staphylococci isolated from sardinian fermented sausage made by ovine meat |
| topic | coagulase-negative staphylococci sheep fermented sausage technological properties proteolytic activity SDS-PAGE antibiotic resistance |
| url | https://www.mdpi.com/2304-8158/13/4/633 |
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