Exploring Coagulase-Negative Staphylococci Diversity from Artisanal Llama Sausages: Assessment of Technological and Safety Traits
Llama sausage is still produced following artisanal procedures, with the autochthonous microbiota being mainly responsible for the fermentation process. In this work, the taxonomical identification and technological-safety criteria of coagulase-negative staphylococci (CNS) isolated from two differen...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-04-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/8/5/629 |
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| author | Annalisa Rebecchi Francesco Miragoli Constanza Lopez Daniela Bassi Cecilia Fontana |
| author_facet | Annalisa Rebecchi Francesco Miragoli Constanza Lopez Daniela Bassi Cecilia Fontana |
| author_sort | Annalisa Rebecchi |
| collection | DOAJ |
| description | Llama sausage is still produced following artisanal procedures, with the autochthonous microbiota being mainly responsible for the fermentation process. In this work, the taxonomical identification and technological-safety criteria of coagulase-negative staphylococci (CNS) isolated from two different productions of llama sausages (P: pilot and A: artisanal) were investigated. <i>Staphylococcus</i> (<i>S</i>) <i>equorum</i> and <i>S. saprophyticus</i> were the species most frequently found in P production, followed by <i>S. succinis</i> and <i>S. warneri;</i> a wider species variability was observed in A factory being <i>S. equorum, S. capitis, S. xylosus,</i> <i>S. pasteuri, S. epidermidis</i> and <i>S. saprophyticus</i> as the main identified species. The technological characterization of 28 CNS strains showed their ability to hydrolyze gelatin and tributyrin together with a relevant nitrate reductase activity. Phenotypic and genotypic approaches were conducted to investigate the main safety traits. Llama’s CNS strains exhibited weak decarboxylase and hemolytic activity and low biofilm production; additionally, no enterotoxin genes were detected. Correlation analysis between phenotypic and genotypic data showed low values for the biofilm parameters, while high correlation was observed for oxacillin, ampicillin, tetracycline and aminoglycosides resistance and their genetic determinants. Data obtained may contribute to broaden knowledge about the autochthonous strains of this poorly studied fermented product, thus helping to select an appropriate combination of potential starter cultures to improve llama sausage safety and quality. |
| first_indexed | 2024-03-10T20:12:53Z |
| format | Article |
| id | doaj.art-df02691c52774503be670681c7b39e44 |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-10T20:12:53Z |
| publishDate | 2020-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-df02691c52774503be670681c7b39e442023-11-19T22:48:47ZengMDPI AGMicroorganisms2076-26072020-04-018562910.3390/microorganisms8050629Exploring Coagulase-Negative Staphylococci Diversity from Artisanal Llama Sausages: Assessment of Technological and Safety TraitsAnnalisa Rebecchi0Francesco Miragoli1Constanza Lopez2Daniela Bassi3Cecilia Fontana4DISTAS, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, ItalyBiotechnology Research Centre (CRB), via Milano 24, 26100 Cremona, ItalyBiotechnology Research Centre (CRB), via Milano 24, 26100 Cremona, ItalyDISTAS, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, ItalyInstituto Nacional de Tecnología Agropecuaria, Estación Experimental Famaillá, Famaillá 4172, Tucumán, ArgentinaLlama sausage is still produced following artisanal procedures, with the autochthonous microbiota being mainly responsible for the fermentation process. In this work, the taxonomical identification and technological-safety criteria of coagulase-negative staphylococci (CNS) isolated from two different productions of llama sausages (P: pilot and A: artisanal) were investigated. <i>Staphylococcus</i> (<i>S</i>) <i>equorum</i> and <i>S. saprophyticus</i> were the species most frequently found in P production, followed by <i>S. succinis</i> and <i>S. warneri;</i> a wider species variability was observed in A factory being <i>S. equorum, S. capitis, S. xylosus,</i> <i>S. pasteuri, S. epidermidis</i> and <i>S. saprophyticus</i> as the main identified species. The technological characterization of 28 CNS strains showed their ability to hydrolyze gelatin and tributyrin together with a relevant nitrate reductase activity. Phenotypic and genotypic approaches were conducted to investigate the main safety traits. Llama’s CNS strains exhibited weak decarboxylase and hemolytic activity and low biofilm production; additionally, no enterotoxin genes were detected. Correlation analysis between phenotypic and genotypic data showed low values for the biofilm parameters, while high correlation was observed for oxacillin, ampicillin, tetracycline and aminoglycosides resistance and their genetic determinants. Data obtained may contribute to broaden knowledge about the autochthonous strains of this poorly studied fermented product, thus helping to select an appropriate combination of potential starter cultures to improve llama sausage safety and quality.https://www.mdpi.com/2076-2607/8/5/629llama meatfermented sausagescoagulase-negative staphylococcistarter culturessafety traits |
| spellingShingle | Annalisa Rebecchi Francesco Miragoli Constanza Lopez Daniela Bassi Cecilia Fontana Exploring Coagulase-Negative Staphylococci Diversity from Artisanal Llama Sausages: Assessment of Technological and Safety Traits Microorganisms llama meat fermented sausages coagulase-negative staphylococci starter cultures safety traits |
| title | Exploring Coagulase-Negative Staphylococci Diversity from Artisanal Llama Sausages: Assessment of Technological and Safety Traits |
| title_full | Exploring Coagulase-Negative Staphylococci Diversity from Artisanal Llama Sausages: Assessment of Technological and Safety Traits |
| title_fullStr | Exploring Coagulase-Negative Staphylococci Diversity from Artisanal Llama Sausages: Assessment of Technological and Safety Traits |
| title_full_unstemmed | Exploring Coagulase-Negative Staphylococci Diversity from Artisanal Llama Sausages: Assessment of Technological and Safety Traits |
| title_short | Exploring Coagulase-Negative Staphylococci Diversity from Artisanal Llama Sausages: Assessment of Technological and Safety Traits |
| title_sort | exploring coagulase negative staphylococci diversity from artisanal llama sausages assessment of technological and safety traits |
| topic | llama meat fermented sausages coagulase-negative staphylococci starter cultures safety traits |
| url | https://www.mdpi.com/2076-2607/8/5/629 |
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