Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage
Micrococcaceae strains are applied to fermented sausage as starter cultures, where several members of this family are naturally found. The aim of the present work was to isolate and characterize Staphylococcus xylosus from artisanal sausages produced in South Region of Brazil. From 89 isolates prese...
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2009-06-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300026 |
| _version_ | 1818033395666518016 |
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| author | Ângela Maria Fiorentini Maristela Cortez Sawitzki Teresinha Marisa Bertol Fábio Cristiano Angonesi Brod Márcia Regina Pelisser Ana Carolina Maisonnave Arisi Ernani Sebastião Sant'Anna |
| author_facet | Ângela Maria Fiorentini Maristela Cortez Sawitzki Teresinha Marisa Bertol Fábio Cristiano Angonesi Brod Márcia Regina Pelisser Ana Carolina Maisonnave Arisi Ernani Sebastião Sant'Anna |
| author_sort | Ângela Maria Fiorentini |
| collection | DOAJ |
| description | Micrococcaceae strains are applied to fermented sausage as starter cultures, where several members of this family are naturally found. The aim of the present work was to isolate and characterize Staphylococcus xylosus from artisanal sausages produced in South Region of Brazil. From 89 isolates presenting catalase positive and coagulase negative activities, 25 strains were selected for phenotypic characterization. Nine strains identified as Staphylococcus xylosus by API-STAPH were evaluated for their nitrate reduction capacity, which showed satisfactory growth of the strains in the presence of nitrite and sodium chloride, demonstrating their potential for use as starter cultures in fermented sausage. The strains were also evaluated through genus and species-specific PCR, which showed only two as S. xylosus, differing from results found in phenotypic characterization.<br>Cepas de Micrococcaceae são aplicadas em embutidos cárneos fermentados como culturas iniciadoras, onde vários membros desta família são naturalmente encontrados. O objetivo deste trabalho foi isolar e caracterizar Staphylococcus xylosus de embutidos cárneos artesanais produzidos na região Sul do Brasil. Dos 89 isolados que apresentaram atividades positiva para catalase e negativa para coagulase, 25 cepas foram selecionadas para caracterização fenotípica. Nove cepas identificadas como Staphylococcus xylosus por API-STAPH foram avaliadas para capacidade de redução de nitratos e o crescimento satidfatório das cepas foi verificado na presença de nitrito e NaCl, demonstrando seu potencial para utilização como culturas iniciadoras em embutidos cárneos fermentados. As cepas foram ainda avaliadas quanto ao gênero e espécie através da reação em cadeia da polimerase e apenas duas cepas foram identificadas como S. xylosus, diferindo dos resultados encontrados na caracterização fenotípica. |
| first_indexed | 2024-12-10T06:22:35Z |
| format | Article |
| id | doaj.art-e5c5e95cb4bc4f5cae8b632386acb375 |
| institution | Directory Open Access Journal |
| issn | 1516-8913 1678-4324 |
| language | English |
| last_indexed | 2024-12-10T06:22:35Z |
| publishDate | 2009-06-01 |
| publisher | Instituto de Tecnologia do Paraná (Tecpar) |
| record_format | Article |
| series | Brazilian Archives of Biology and Technology |
| spelling | doaj.art-e5c5e95cb4bc4f5cae8b632386acb3752022-12-22T01:59:18ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1516-89131678-43242009-06-0152373774610.1590/S1516-89132009000300026Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausageÂngela Maria FiorentiniMaristela Cortez SawitzkiTeresinha Marisa BertolFábio Cristiano Angonesi BrodMárcia Regina PelisserAna Carolina Maisonnave ArisiErnani Sebastião Sant'AnnaMicrococcaceae strains are applied to fermented sausage as starter cultures, where several members of this family are naturally found. The aim of the present work was to isolate and characterize Staphylococcus xylosus from artisanal sausages produced in South Region of Brazil. From 89 isolates presenting catalase positive and coagulase negative activities, 25 strains were selected for phenotypic characterization. Nine strains identified as Staphylococcus xylosus by API-STAPH were evaluated for their nitrate reduction capacity, which showed satisfactory growth of the strains in the presence of nitrite and sodium chloride, demonstrating their potential for use as starter cultures in fermented sausage. The strains were also evaluated through genus and species-specific PCR, which showed only two as S. xylosus, differing from results found in phenotypic characterization.<br>Cepas de Micrococcaceae são aplicadas em embutidos cárneos fermentados como culturas iniciadoras, onde vários membros desta família são naturalmente encontrados. O objetivo deste trabalho foi isolar e caracterizar Staphylococcus xylosus de embutidos cárneos artesanais produzidos na região Sul do Brasil. Dos 89 isolados que apresentaram atividades positiva para catalase e negativa para coagulase, 25 cepas foram selecionadas para caracterização fenotípica. Nove cepas identificadas como Staphylococcus xylosus por API-STAPH foram avaliadas para capacidade de redução de nitratos e o crescimento satidfatório das cepas foi verificado na presença de nitrito e NaCl, demonstrando seu potencial para utilização como culturas iniciadoras em embutidos cárneos fermentados. As cepas foram ainda avaliadas quanto ao gênero e espécie através da reação em cadeia da polimerase e apenas duas cepas foram identificadas como S. xylosus, diferindo dos resultados encontrados na caracterização fenotípica.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300026Staphylococcus xylosusermented sausagestarter culturesPCR |
| spellingShingle | Ângela Maria Fiorentini Maristela Cortez Sawitzki Teresinha Marisa Bertol Fábio Cristiano Angonesi Brod Márcia Regina Pelisser Ana Carolina Maisonnave Arisi Ernani Sebastião Sant'Anna Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage Brazilian Archives of Biology and Technology Staphylococcus xylosus ermented sausage starter cultures PCR |
| title | Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage |
| title_full | Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage |
| title_fullStr | Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage |
| title_full_unstemmed | Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage |
| title_short | Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage |
| title_sort | phenotypic and molecular characterization of staphylococcus xylosus technological potential for use in fermented sausage |
| topic | Staphylococcus xylosus ermented sausage starter cultures PCR |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300026 |
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