Coagulase-negative cocci (CNC) are important microorganisms in fermented sausages because they release lipases and proteases that are able to free short-chain fatty acids and peptides and aminoacids, respectively, that are responsible for the aroma of fermented sausage. The purpose of this study was to characterize Staphylococcus xylosus strains isolated from naturally fermented sausages, produced in three different processing plants in the Friuli Venezia Giulia region in the Northeast of Italy. Two hundred and forty-nine strains of S. xylosus were identified by species-specific PCR and subjected to molecular and technological characterization. RAPD-PCR with primer M13, Rep-PCR using primer (GTG)5 and Sau-PCR with primer SAG1 were used for the molecular analysis, while the capability of the strains to grow at different temperatures and in the presence of NaCl and their lipolytic and proteolytic activity were tested in order to define the technological characteristics. The results obtained allowed us to differentiate strains coming from different plants, thereby admitting the presence of strains that are plant-specific.
|Titolo:||Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis|
CANTONI, CARLO ALESSANDRO (Penultimo)
|Parole Chiave:||Characterization; Cluster analysis; Fermented sausages; RAPD; rep-PCR; Sau-PCR; Staphylococcus xylosus|
|Settore Scientifico Disciplinare:||Settore VET/04 - Ispezione degli Alimenti di Origine Animale|
|Data di pubblicazione:||2006|
|Digital Object Identifier (DOI):||10.1016/j.meatsci.2006.03.020|
|Appare nelle tipologie:||01 - Articolo su periodico|