Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages.
The manufacture of dry fermented sausages is an important part of the meat industry in Southern European countries. These products are usually produced in small shops from a mixture of pork, fat, salt, and condiments and are stuffed into natural casings. Meat sausages are slowly cured through spontaneous fermentation by autochthonous microbiota present in the raw materials or introduced during manufacturing. The aim of this work was to evaluate the technological and safety features of coagulase-negative staphylococci (CNS) isolated from Portuguese dry fermented meat sausages in order to select autochthonous starters. Isolates (n = 104) obtained from 2 small manufacturers were identified as Staphylococcus xylosus, Staphylococcus equorum, Staphylococcus saprophyticus, and Staphylococcus carnosus. Genomically diverse isolates (n = 82) were selected for further analysis to determine the ability to produce enzymes (for example, nitrate-reductases, proteases, lipases) and antibiotic susceptibility. Autochthonous CNS producing a wide range of enzymes and showing low antibioresistance were selected as potential starters for future use in the production of dry fermented meat sausages.
Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Univ. Técnica de Lisboa, Avenida da Univ. Técnica, 1300-477, Lisboa, Portugal.
Teresa
T
Semedo-Lemsaddek
Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Univ. Técnica de Lisboa, Avenida da Univ. Técnica, 1300-477, Lisboa, Portugal.
Laura
L
Carvalho
Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Univ. Técnica de Lisboa, Avenida da Univ. Técnica, 1300-477, Lisboa, Portugal.
Carolina
C
Tempera
Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Univ. Técnica de Lisboa, Avenida da Univ. Técnica, 1300-477, Lisboa, Portugal.
Maria H
MH
Fernandes
Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Univ. Técnica de Lisboa, Avenida da Univ. Técnica, 1300-477, Lisboa, Portugal.
Maria J
MJ
Fernandes
Univ. de Évora, Inst. de Ciências Agrárias e Ambientais Mediterrânicas, Apartado 94, 7002-554, Évora, Portugal.
Miguel
M
Elias
Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Univ. Técnica de Lisboa, Avenida da Univ. Técnica, 1300-477, Lisboa, Portugal.
António S
AS
Barreto
Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Univ. Técnica de Lisboa, Avenida da Univ. Técnica, 1300-477, Lisboa, Portugal.
Maria J
MJ
Fraqueza
D000818:Animals; D019149:Bioreactors / Q000382:microbiology; D003030:Coagulase; D004352:Drug Resistance, Microbial; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006801:Humans; D008461:Meat Products / Q000382:microbiology*; D011174:Portugal; D000069466:Red Meat / Q000382:microbiology; D013210:Staphylococcus / Q000201:enzymology* / Q000235:genetics / Q000302:isolation & purification; D013552:Swine
D003030:Coagulase
antibiorresistance; coagulase-negative staphylococci; fermented meat sausages; starters