title: Tetragenococcus koreensis is part of the microbiota in a traditional Italian raw fermented sausage.
abstract: This study reports the isolation of Tetragenococcus koreensis, a bacterial species currently represented only by the type strain isolated from kimchi, from a raw fermented and ripened Italian sausage, Ventricina Vastese, all over the ripening period of five months. Rep-PCR genotyping showed that different T. koreensis strains, identified by sequencing of the 16S rRNA gene, were present in the same production batch. Tests on representative isolates showed intra-species physiological variability and the possession of phenotypic traits relevant for the production of fermented sausages, i.e. ability to grow at high salt concentrations, to induce some changes in the peptide profile of the culture medium and inability to produce histamine and tyramine, confirmed by the absence of the respective decarboxylase genes. Therefore the opportunity to further investigate the suitability of T. koreensis as a starter for fermented meat products was suggested.
authors.affiliation: Department of Medicine and Health Sciences, University of Molise, Via de Sanctis SNC, 86100, Campobasso, Italy. Electronic address: carmela.amadoro@unimol.it.
authors.forename: Carmela
authors.initials: C
authors.lastname: Amadoro
authors.affiliation: Department of Medicine and Health Sciences, University of Molise, Via de Sanctis SNC, 86100, Campobasso, Italy; Department of Biotechnology, University of Verona, S.da Le Grazie 15, 37134, Verona, Italy.
authors.forename: Franca
authors.initials: F
authors.lastname: Rossi
authors.affiliation: Department of Medicine and Health Sciences, University of Molise, Via de Sanctis SNC, 86100, Campobasso, Italy.
authors.forename: Michele
authors.initials: M
authors.lastname: Piccirilli
authors.affiliation: Department of Medicine and Health Sciences, University of Molise, Via de Sanctis SNC, 86100, Campobasso, Italy.
authors.forename: Giampaolo
authors.initials: G
authors.lastname: Colavita
mesh_terms: D002262:Carboxy-Lyases / Q000235:genetics / Q000378:metabolism; D003470:Culture Media / Q000737:chemistry; D056569:Enterococcaceae / Q000235:genetics* / Q000254:growth & development / Q000302:isolation & purification* / Q000378:metabolism; D005285:Fermentation; D014644:Genetic Variation; D005838:Genotype; D006632:Histamine / Q000378:metabolism; D008461:Meat Products / Q000382:microbiology*; D064307:Microbiota; D010802:Phylogeny; D016133:Polymerase Chain Reaction; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D012965:Sodium Chloride; D014439:Tyramine / Q000378:metabolism
chemical_list: D003470:Culture Media; D012336:RNA, Ribosomal, 16S; D012965:Sodium Chloride; D006632:Histamine; D002262:Carboxy-Lyases; D014439:Tyramine
keywords: Fermented sausages; Genetic typing; Physiological characterization; Tetragenococcus koreensis