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首页> 外文期刊>Food microbiology >The use of nucleosides and arginine as alternative energy sources by coagulase-negative staphylococci in view of meat fermentation
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The use of nucleosides and arginine as alternative energy sources by coagulase-negative staphylococci in view of meat fermentation

机译：鉴于肉类发酵，凝固酶阴性葡萄球菌将核苷和精氨酸用作替代能源

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摘要

The ability of coagulase-negative staphylococci (CNS) to use alternative energy sources in meat may partially explain their occurrence in fermented meats. Of 61 CNS strains tested, all metabolized aden-osine and inosine in a meat simulation medium (MSM). The ability to catabolize arginine via the arginine deiminase (ADI) pathway varied between strains. All tested strains of Staphylococcus carnosus and Staphylococcus epidennidis possessed an arcA gene and showed ADI activity, whereas other species, such as Staphylococcus equorum and Staphylococcus succinus, did not. Arginine catabolic mobile elements (ACME), as in the positive control S. epidermidis ATCC 12228, were uncommon and only found in Staphylococcus xylosus 3PA6 (sausage isolate) and Staphylococcus chromogenes G222 (teat apex isolate). Monoculture experiments were performed in MSM with S. carnosus 833 and SS3-4, S. xylosus G211, and S. epidermidis ATCC 12228 and 2S7-4. At all pH values tested (5.3, 5.8, and 6.5), the strains of S. carnosus catabolized arginine faster than the strains of S. xylosus and S. epidermidis. Only at pH 6.5 could a low ADI activity be found for S. xylosus G211. Increased ADI activity occurred in the case of the ACME-positive S. epidermidis ATCC 12228, when compared to the ACME-negative S. epidermidis 2S7-4.
机译：凝固酶阴性葡萄球菌（CNS）在肉类中使用替代能源的能力可能部分解释了它们在发酵肉中的发生。在测试的61种中枢神经系统菌株中，所有模拟的肉类模拟培养基（MSM）中的腺苷和肌苷均被代谢。通过精氨酸脱亚氨酶（ADI）途径分解精氨酸的能力因菌株而异。所有测试的葡萄球菌和上皮葡萄球菌菌株均具有arcA基因并显示ADI活性，而其他物种（如equequococcus equorum和staphylococcus succinus）则没有。像阳性对照表皮葡萄球菌ATCC 12228中那样，精氨酸分解代谢可移动元件（ACME）很少见，仅在木糖葡萄球菌3PA6（香肠分离株）和发色葡萄球菌G222（TEA分离株）中发现。在MSM中使用肉食链球菌833和SS3-4，木糖链霉菌G211和表皮葡萄球菌ATCC 12228和2S7-4进行单培养实验。在所有测试的pH值（5.3、5.8和6.5）下，肉食链球菌菌株的精氨酸分解代谢速度都比木糖链霉菌和表皮葡萄球菌菌株更快。仅在pH 6.5时，木糖链霉菌G211的ADI活性低。与ACME阴性表皮葡萄球菌2S7-4相比，ACME阳性表皮葡萄球菌ATCC 12228的ADI活性增加。

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  • 来源
    《Food microbiology》 |2014年第5期|53-60|共8页
  • 作者

    M. Janssens; A. Van der Mijnsbrugge; M. Sanchez Mainar; T. Balzarini; L. De Vuyst; F. Leroy;

  • 作者单位

    Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Neinlaan 2, B-1050 Brussels, Belgium;

    Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Neinlaan 2, B-1050 Brussels, Belgium;

    Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Neinlaan 2, B-1050 Brussels, Belgium;

    Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Neinlaan 2, B-1050 Brussels, Belgium;

    Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Neinlaan 2, B-1050 Brussels, Belgium;

    Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Neinlaan 2, B-1050 Brussels, Belgium;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Staphylococci; Fermented meat; Arginine; Adenosine; Inosine;

    机译：葡萄球菌;发酵肉;精氨酸腺苷;肌苷;

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