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

Bibliographic Details
Main Author: Fiorentini,Ângela Maria
Publication Date: 2009
Other Authors: Sawitzki,Maristela Cortez, Bertol,Teresinha Marisa, Brod,Fábio Cristiano Angonesi, Pelisser,Márcia Regina, Arisi,Ana Carolina Maisonnave, Sant'Anna,Ernani Sebastião
Format: Article
Language: eng
Source: Brazilian Archives of Biology and Technology
Download full: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300026
Summary: 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 presenting catalase positive and coagulase negative activities, 25 strains were selected for phenotypic characterization. Nine strains identified as Staphylococcus xylosus by API-STAPH were evaluated for their nitrate reduction capacity, which showed satisfactory growth of the strains in the presence of nitrite and sodium chloride, demonstrating their potential for use as starter cultures in fermented sausage. The strains were also evaluated through genus and species-specific PCR, which showed only two as S. xylosus, differing from results found in phenotypic characterization.
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spelling Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausageStaphylococcus xylosusermented sausagestarter culturesPCRMicrococcaceae 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 presenting catalase positive and coagulase negative activities, 25 strains were selected for phenotypic characterization. Nine strains identified as Staphylococcus xylosus by API-STAPH were evaluated for their nitrate reduction capacity, which showed satisfactory growth of the strains in the presence of nitrite and sodium chloride, demonstrating their potential for use as starter cultures in fermented sausage. The strains were also evaluated through genus and species-specific PCR, which showed only two as S. xylosus, differing from results found in phenotypic characterization.Instituto de Tecnologia do Paraná - Tecpar2009-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300026Brazilian Archives of Biology and Technology v.52 n.3 2009reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132009000300026info:eu-repo/semantics/openAccessFiorentini,Ângela MariaSawitzki,Maristela CortezBertol,Teresinha MarisaBrod,Fábio Cristiano AngonesiPelisser,Márcia ReginaArisi,Ana Carolina MaisonnaveSant'Anna,Ernani Sebastiãoeng2009-07-22T00:00:00Zoai:scielo:S1516-89132009000300026Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2009-07-22T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage
title Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage
spellingShingle Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage
Fiorentini,Ângela Maria
Staphylococcus xylosus
ermented sausage
starter cultures
PCR
title_short Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage
title_full Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage
title_fullStr Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage
title_full_unstemmed Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage
title_sort Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage
author Fiorentini,Ângela Maria
author_facet Fiorentini,Ângela Maria
Sawitzki,Maristela Cortez
Bertol,Teresinha Marisa
Brod,Fábio Cristiano Angonesi
Pelisser,Márcia Regina
Arisi,Ana Carolina Maisonnave
Sant'Anna,Ernani Sebastião
author_role author
author2 Sawitzki,Maristela Cortez
Bertol,Teresinha Marisa
Brod,Fábio Cristiano Angonesi
Pelisser,Márcia Regina
Arisi,Ana Carolina Maisonnave
Sant'Anna,Ernani Sebastião
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Fiorentini,Ângela Maria
Sawitzki,Maristela Cortez
Bertol,Teresinha Marisa
Brod,Fábio Cristiano Angonesi
Pelisser,Márcia Regina
Arisi,Ana Carolina Maisonnave
Sant'Anna,Ernani Sebastião
dc.subject.por.fl_str_mv Staphylococcus xylosus
ermented sausage
starter cultures
PCR
topic Staphylococcus xylosus
ermented sausage
starter cultures
PCR
description 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 presenting catalase positive and coagulase negative activities, 25 strains were selected for phenotypic characterization. Nine strains identified as Staphylococcus xylosus by API-STAPH were evaluated for their nitrate reduction capacity, which showed satisfactory growth of the strains in the presence of nitrite and sodium chloride, demonstrating their potential for use as starter cultures in fermented sausage. The strains were also evaluated through genus and species-specific PCR, which showed only two as S. xylosus, differing from results found in phenotypic characterization.
publishDate 2009
dc.date.none.fl_str_mv 2009-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300026
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300026
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-89132009000300026
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.52 n.3 2009
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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