Isolation and characterization of halophilic strains from beef jerky
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/26368 |
Resumo: | Beef jerky is a typically Brazilian food product that consists of adding salt (sodium chloride, NaCl) to bovine meat. Salt is used as main preservative when preparing jerked meat, however, certain species of microorganisms, known as halophiles, optimally develop in the presence of high salt concentrations, thus salty food may contain halophiles and cause undesirable alterations in the products. In this context, this study aims to isolate, characterize, and assess the growth parameters of halophilic strains isolated from beef jerky. Two halophilic strains were isolated: C11 strain, with cocci-shaped morphological features from white cream color, and V22 strain, with red pleomorphism. Both the lineages were gran-negative, catalase, and oxidase positive, with optimum growth time after 15 incubation days at 37 °C. The strains were neutrophilic, growing only at pH 7.0 and subjected to a 2x3 factorial experimental design to assess and optimize the growth of strains at different concentrations of NaCl, MgCl2, and yeast extract. We found that for both the optimal growth conditions, the studied variables ranged from 25 to 35 g L-1 of MgCl2, 5 g L-1 of yeast extract, but for NaCl, the C11 strain did not grow in medium containing 300 g L-1 (optimally at 200), while the V22 showed no growth in medium containing 100 g L-1 (optimally at 300). Therefore, the features of the isolates suggest that they belong to the Halobacteriaceae family. |
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Isolation and characterization of halophilic strains from beef jerkyAislamiento y caracterización de cepas halófilas de charqueIsolamento e caracterização de cepas halófilas a partir de charqueBacteriaArchaeaPhysiological features.BacteriaArchaeaCaracterísticas fisiológicas.BactériasArchaeaCaracterísticas fisiológicas.Beef jerky is a typically Brazilian food product that consists of adding salt (sodium chloride, NaCl) to bovine meat. Salt is used as main preservative when preparing jerked meat, however, certain species of microorganisms, known as halophiles, optimally develop in the presence of high salt concentrations, thus salty food may contain halophiles and cause undesirable alterations in the products. In this context, this study aims to isolate, characterize, and assess the growth parameters of halophilic strains isolated from beef jerky. Two halophilic strains were isolated: C11 strain, with cocci-shaped morphological features from white cream color, and V22 strain, with red pleomorphism. Both the lineages were gran-negative, catalase, and oxidase positive, with optimum growth time after 15 incubation days at 37 °C. The strains were neutrophilic, growing only at pH 7.0 and subjected to a 2x3 factorial experimental design to assess and optimize the growth of strains at different concentrations of NaCl, MgCl2, and yeast extract. We found that for both the optimal growth conditions, the studied variables ranged from 25 to 35 g L-1 of MgCl2, 5 g L-1 of yeast extract, but for NaCl, the C11 strain did not grow in medium containing 300 g L-1 (optimally at 200), while the V22 showed no growth in medium containing 100 g L-1 (optimally at 300). Therefore, the features of the isolates suggest that they belong to the Halobacteriaceae family.El charque es un producto alimenticio típicamente brasileño que consiste en agregar sal (cloruro de sodio - NaCl) a la carne bovina. La sal se utiliza como conservante principal en la preparación de carnes secas, sin embargo ciertas especies de microorganismos, conocidos como halófilos, se desarrollan idealmente en presencia de altas concentraciones de sal y consecuentemente los alimentos salados pueden contener halófilos y provocar cambios indeseables en estos productos. En este contexto, este estudio tuvo como objetivo aislar, caracterizar y evaluar los parámetros de crecimiento de cepas halófilas aisladas de charque. Se aislaron dos cepas halófilas, siendo la cepa C11 con características morfológicas de cocos colonia crema blanca, mientras que la cepa V22 presentó pleomorfa pigmentada en rojo. Ambas cepas fueron gram negativas, catalasa y oxidada positivas, con un tiempo de crecimiento ideal a los 15 días de incubación a 37 °C. Las cepas fueron neutrófilos, creciendo solo a pH 7.0 y luego de un diseño experimental factorial 2x3, para evaluar y optimizar el crecimiento de las cepas en diferentes concentraciones de NaCl, MgCl2 y extracto de levadura. Encontramos que, para ambas condiciones óptimas de crecimiento, las variables estudiadas oscilaron entre 25 y 35 g L-1 de MgCl2, 5 g L-1 de extracto de levadura, pero para NaCl, la cepa C11 no creció en un medio que contenía 300 (óptimamente a 200) g L-1, mientras que V22 no creció en medio que contenía 100 (óptimamente a 300) g L-1. Por tanto, las características de los aislados sugieren que pertenecen a la familia Halobacteriaceae.Charque é um produto alimentício tipicamente brasileiro que consiste na adição de sal (cloreto de sódio - NaCl) em carne bovina. O sal é utilizado como conservante principal no preparo das carnes secas, entretanto certas espécies de microrganismos, conhecidos como halófilos, desenvolvem-se de maneira ideal na presença de altas concentrações de sal e consequentemente alimentos salgados podem conter halófilos e ocasionar alterações indesejáveis nesses produtos. Neste contexto esse estudo teve como objetivo isolar, caracterizar e avaliar os parâmetros no crescimento de cepas halófilas isoladas a partir de charque. Duas cepas halofílicas foram isoladas, sendo a cepa C11 com características morfológicas de cocos de colônia creme branca, enquanto a cepa V22 apresentou pleomorfica pigmentada de vermelha. Ambas as linhagens foram gran-negativas, catalase e oxidase positivas, com tempo ideal de crescimento após 15 dias de incubação a 37 °C. As cepas eram neutrófilas, crescendo apenas em pH 7,0 e após um planejamento experimental fatorial 2x3, para avaliar e otimizar o crescimento das cepas em diferentes concentrações de NaCl, MgCl2 e extrato de levedura. Verificamos que para ambas as condições ótimas de crescimento, as variáveis estudadas variaram de 25 a 35 g L-1 de MgCl2, 5 g L-1 de extrato de levedura, mas para NaCl, a cepa C11 não cresceu em meio contendo 300 g L-1 (otimamente a 200), enquanto o V22 não apresentou crescimento em meio contendo 100 g L-1 (otimamente a 300). Portanto, as características dos isolados sugerem que eles pertencem à família Halobacteriaceae.Research, Society and Development2022-02-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2636810.33448/rsd-v11i3.26368Research, Society and Development; Vol. 11 No. 3; e21511326368Research, Society and Development; Vol. 11 Núm. 3; e21511326368Research, Society and Development; v. 11 n. 3; e215113263682525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/26368/23171Copyright (c) 2022 Aloisio Freitas Chagas Junior; Eduardo Henrique Santos Guedes; Camila Mariane da Silva Soares; Mirella Gonçalves Cunha; André Leonardo dos Santos; Aynaran Oliveira Aguiar; Albert Lennon Lima Martinshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessChagas Junior, Aloisio FreitasGuedes, Eduardo Henrique Santos Soares, Camila Mariane da Silva Cunha, Mirella Gonçalves Santos, André Leonardo dos Aguiar, Aynaran Oliveira Martins, Albert Lennon Lima 2022-03-09T13:44:38Zoai:ojs.pkp.sfu.ca:article/26368Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:44:26.289141Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Isolation and characterization of halophilic strains from beef jerky Aislamiento y caracterización de cepas halófilas de charque Isolamento e caracterização de cepas halófilas a partir de charque |
title |
Isolation and characterization of halophilic strains from beef jerky |
spellingShingle |
Isolation and characterization of halophilic strains from beef jerky Chagas Junior, Aloisio Freitas Bacteria Archaea Physiological features. Bacteria Archaea Características fisiológicas. Bactérias Archaea Características fisiológicas. |
title_short |
Isolation and characterization of halophilic strains from beef jerky |
title_full |
Isolation and characterization of halophilic strains from beef jerky |
title_fullStr |
Isolation and characterization of halophilic strains from beef jerky |
title_full_unstemmed |
Isolation and characterization of halophilic strains from beef jerky |
title_sort |
Isolation and characterization of halophilic strains from beef jerky |
author |
Chagas Junior, Aloisio Freitas |
author_facet |
Chagas Junior, Aloisio Freitas Guedes, Eduardo Henrique Santos Soares, Camila Mariane da Silva Cunha, Mirella Gonçalves Santos, André Leonardo dos Aguiar, Aynaran Oliveira Martins, Albert Lennon Lima |
author_role |
author |
author2 |
Guedes, Eduardo Henrique Santos Soares, Camila Mariane da Silva Cunha, Mirella Gonçalves Santos, André Leonardo dos Aguiar, Aynaran Oliveira Martins, Albert Lennon Lima |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Chagas Junior, Aloisio Freitas Guedes, Eduardo Henrique Santos Soares, Camila Mariane da Silva Cunha, Mirella Gonçalves Santos, André Leonardo dos Aguiar, Aynaran Oliveira Martins, Albert Lennon Lima |
dc.subject.por.fl_str_mv |
Bacteria Archaea Physiological features. Bacteria Archaea Características fisiológicas. Bactérias Archaea Características fisiológicas. |
topic |
Bacteria Archaea Physiological features. Bacteria Archaea Características fisiológicas. Bactérias Archaea Características fisiológicas. |
description |
Beef jerky is a typically Brazilian food product that consists of adding salt (sodium chloride, NaCl) to bovine meat. Salt is used as main preservative when preparing jerked meat, however, certain species of microorganisms, known as halophiles, optimally develop in the presence of high salt concentrations, thus salty food may contain halophiles and cause undesirable alterations in the products. In this context, this study aims to isolate, characterize, and assess the growth parameters of halophilic strains isolated from beef jerky. Two halophilic strains were isolated: C11 strain, with cocci-shaped morphological features from white cream color, and V22 strain, with red pleomorphism. Both the lineages were gran-negative, catalase, and oxidase positive, with optimum growth time after 15 incubation days at 37 °C. The strains were neutrophilic, growing only at pH 7.0 and subjected to a 2x3 factorial experimental design to assess and optimize the growth of strains at different concentrations of NaCl, MgCl2, and yeast extract. We found that for both the optimal growth conditions, the studied variables ranged from 25 to 35 g L-1 of MgCl2, 5 g L-1 of yeast extract, but for NaCl, the C11 strain did not grow in medium containing 300 g L-1 (optimally at 200), while the V22 showed no growth in medium containing 100 g L-1 (optimally at 300). Therefore, the features of the isolates suggest that they belong to the Halobacteriaceae family. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-02-19 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/26368 10.33448/rsd-v11i3.26368 |
url |
https://rsdjournal.org/index.php/rsd/article/view/26368 |
identifier_str_mv |
10.33448/rsd-v11i3.26368 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/26368/23171 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 3; e21511326368 Research, Society and Development; Vol. 11 Núm. 3; e21511326368 Research, Society and Development; v. 11 n. 3; e21511326368 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052704852279296 |