Ecology and dynamics of coagulase-negative cocci isolated from naturally fermented Italian sausages.
Coagulase-negative cocci (CNC) ecology in naturally fermented sausages from Friuli Venezia Giulia region, in the North East of Italy, was investigated. A total of 617 CNC strains, isolated from three different plants during the fermentation process, were identified by traditional methods (biochemical tests) and molecular methods based on species specific PCR, PCR-Denaturing Gradient Gel Electrophoresis (DGGE) and sequencing of the V3 region of the 16S rRNA gene. The identification, by using biochemical tests, was not successful for 130 strains. Moreover, incongruent results were observed comparing the traditional with the molecular identifications. The same species of CNC were found in all three processing plants, but their contribution to the fermentations was different. In two plants Staphylococcus xylosus was the main species involved in fermentation process, while in the third the maturation was carried out equally by three species: S. xylosus, Staphylococcus warneri and Staphylococcus pasteuri.
Iacumin
Lucilla
L
Dipartimento Scienze degli Alimenti, Università degli studi di Udine, via Marangoni 97, 33100 Udine, Italy.
Comi
Giuseppe
G
Cantoni
Carlo
C
Cocolin
Luca
L
D015373:Bacterial Typing Techniques; D003030:Coagulase / Q000378:metabolism; D004269:DNA, Bacterial / Q000235:genetics; D005285:Fermentation; D005516:Food Microbiology; D007558:Italy; D008461:Meat Products / Q000382:microbiology*; D009691:Nucleic Acid Denaturation; D016133:Polymerase Chain Reaction; D017422:Sequence Analysis, DNA; D013210:Staphylococcus / Q000145:classification / Q000235:genetics / Q000302:isolation & purification / Q000502:physiology*
D003030:Coagulase; D004269:DNA, Bacterial