Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage

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...

Full description

Bibliographic Details
Main Authors:	Ângela Maria Fiorentini, Maristela Cortez Sawitzki, Teresinha Marisa Bertol, Fábio Cristiano Angonesi Brod, Márcia Regina Pelisser, Ana Carolina Maisonnave Arisi, Ernani Sebastião Sant'Anna
Format:	Article
Language:	English
Published:	Instituto de Tecnologia do Paraná (Tecpar) 2009-06-01
Series:	Brazilian Archives of Biology and Technology
Subjects:	Staphylococcus xylosus ermented sausage starter cultures PCR
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300026

Similar Items

Influence of a native strain of Staphylococcus xylosus on the microbiological, physicochemical and sensorial characteristics on milano salami type
by: Ângela Maria Fiorentini, et al.
Published: (2010-08-01)

Tetracycline Gene Transfer in Staphylococcus xylosus in situ During Sausage Fermentation
by: Sabine Leroy, et al.
Published: (2019-03-01)

Viability of Staphylococcus xylosus during shelf-life of dulce de leche prepared by vacuum evaporation Viabilidade de Staphylococcus xylosus na vida de prateleira de doce de leite elaborado em evaporador a vácuo
by: Alexandre José Cichoski, et al.
Published: (2011-11-01)

Transcriptomic analysis of Staphylococcus xylosus in the presence of nitrate and nitrite in meat reveals its response to nitrosative stress
by: Aurore eVermassen, et al.
Published: (2014-12-01)

Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry‐fermented sausages
by: Afef Najjari, et al.
Published: (2020-08-01)

The effect of kefir starter on Thai fermented sausage product
by: Marisa Jatupornpipat, et al.
Published: (2007-07-01)

Insight into the Genome of Staphylococcus xylosus, a Ubiquitous Species Well Adapted to Meat Products
by: Sabine Leroy, et al.
Published: (2017-08-01)

Multivariate optimization of Staphylococcus xylosus AD1 biomass production using sugarcane molasses plus yeast extract and soybean meal
by: Leidi Daiana Preichardt, et al.
Published: (2019-12-01)

Improvement of the quality of cured rabbit meat product (Chan Si Tu) using Staphylococcus xylosus as starter culture
by: Jiamin Zhang, et al.
Published: (2023-09-01)

Histopathological Effects of Staphylococcus xylosus Isolated on Mice
by: Ali H. Hammadi
Published: (2018-03-01)

Species Pervasiveness Within the Group of Coagulase-Negative Staphylococci Associated With Meat Fermentation Is Modulated by pH
by: Despoina Angeliki Stavropoulou, et al.
Published: (2018-09-01)

Purification and Characterization of the Protease from <i>Staphylococcus xylosus</i> A2 Isolated from Harbin Dry Sausages
by: Hui Wang, et al.
Published: (2022-04-01)

Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria
by: Panpan Hu, et al.
Published: (2023-03-01)

Volatile compounds analysis of Dacia sausage, a traditional Romanian dry cured sausage
by: Ana Maria SIMION CIUCIU, et al.
Published: (2014-12-01)

Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages
by: Xi Chen, et al.
Published: (2021-01-01)

MICROBIOLOGICAL EVOLUTION OF DACIA SAUSAGE, A DRY CURED ROMANIAN SAUSAGE
by: Ana Maria Simion Ciuciu, et al.
Published: (2011-09-01)

Histamine formation in flying fish contaminated with Staphylococcus xylosus
by: Hsien-Feng Kung, et al.
Published: (2016-06-01)

EFFECTS OF PROPIONIC-ACID BACTERIA AND BIFIDOBACTERIA ON THE QUALITY OF RAW SMOKED SAUSAGES
by: Khankhalaeva I. A., et al.
Published: (2017-06-01)

Bap-Independent Biofilm Formation in <i>Staphylococcus xylosus</i>
by: Carolin J. Schiffer, et al.
Published: (2021-12-01)

The influence of Lactobacillus paracasei LPC-37 on selected properties of fermented sausages
by: Marcel Mati, et al.
Published: (2015-05-01)

Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása)
by: Šojić Branislav V., et al.
Published: (2016-01-01)

Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages
by: Chiara Montanari, et al.
Published: (2022-11-01)

Rhein against Staphylococcus xylosus by interfering with respiratory metabolism and inducing oxidative stress
by: Yuyang Li, et al.
Published: (2024-01-01)

Adaptation of Staphylococcus xylosus to nutrients and osmotic stress in a salted meat model
by: Aurore eVermassen, et al.
Published: (2016-02-01)

Late prosthetic knee joint infection with Staphylococcus xylosus
by: Yves E. Brand, et al.
Published: (2021-01-01)

Research Progress on the Application of Functional Starter Culture in Fermented Sausage
by: Junya DUAN, et al.
Published: (2022-02-01)

Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck Sausage
by: Ruyue SHI, et al.
Published: (2023-05-01)

Drying characteristics of traditional fermented sausage Petrovská klobása: The effect of different ripening conditions and use of starter culture
by: Ikonić Predrag M., et al.
Published: (2014-01-01)

Staphylococcus xylosus and Staphylococcus aureus as commensals and pathogens on murine skin
by: Michael Battaglia, et al.
Published: (2023-08-01)

Influence of Indigenous Starter Cultures on the Free Fatty Acids Content During Ripening in Artisan Sausages Produced in the Basilicata Region
by: Fabio Favati, et al.
Published: (2003-01-01)

Selection of the main components and study of their influence on the quality indicators of raw smoked sausages
by: M. A. Gasheva
Published: (2022-02-01)

The Influence of Meat Batter Composition and Sausage Diameter on Microbiota and Sensory Traits of Artisanal Wild Boar Meat Sausages
by: Ivica Kos, et al.
Published: (2019-01-01)

Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate
by: Ahmet Akköse, et al.
Published: (2023-06-01)

Histidine Metabolism and IGPD Play a Key Role in Cefquinome Inhibiting Biofilm Formation of Staphylococcus xylosus
by: Yong-hui Zhou, et al.
Published: (2018-04-01)

Molecular Mechanism of Staphylococcus xylosus Resistance Against Tylosin and Florfenicol
by: Chen M, et al.
Published: (2022-10-01)

The effect of different starter cultures on biogenic amines and quality of fermented mutton sausages stored at 4 and 20°C temperatures
by: Xueying Sun, et al.
Published: (2020-08-01)

SMALL-SCALE ENTERPRISES AS A MECHANISM TO EMPOWER RURAL WOMEN FOR POVERTY ALLEVIATION
by: Gehan A.G. Elmenofi, et al.
Published: (2013-09-01)

Interaction of the extracellular protease from Staphylococcus xylosus with meat proteins elucidated via spectroscopic and molecular docking
by: Hui Wang, et al.
Published: (2024-03-01)

Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages
by: Debao Wang, et al.
Published: (2021-11-01)

Comparative Proteomic Analysis Provides insight into the Key Proteins as Possible Targets Involved in Aspirin Inhibiting Biofilm Formation of Staphylococcus xylosus
by: Chang-Geng Xu, et al.
Published: (2017-08-01)