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Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages

机译：西班牙传统干腌香肠中葡萄球菌科的技术和安全性特征

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摘要

The aim of this study was to determine the technological properties (nitrate reductase, proteolytic and lipolytic activities; and the ability to grow at the temperature and pH values of fermenting sausage, and at high NaCl concentrations) and safety characteristics (amino acid decarboxylase and enterotoxigenic activities) of 38 strains of Staphylococcaceae (11 of Staphylococcus epidermidis, 15 of Staphylococcus equorum, 5 of Staphylococcus pasteuh and 7 of Staphylococcus saprophyticus) isolated from Androlla and Botillo, two Spanish traditional sausages, in order to evaluate their suitability as potential starter cultures in the manufacture of these sausages. Most strains were able to grow at 10 ℃, in the presence of 10% and 15% NaCl and at pH values of 5.5 and 5.0, except for S. equorum strains, growth of which was reduced at these pH values. The proteolytic activity assessed by the agar plate method showed that 89.5% and 52.6% of the strains were able to hydrolyze sarcoplasmic and myofibrillar proteins, respectively. These results were not confirmed by electrophoretic assays as only 47.2% of the strains changed the SDS-PAGE profile of actin, myosin and/or sarcoplasmic protein extracts. The assessment of the lipolytic activity by titration showed that only 21.0% of the strains can hydrolyze pork fat to any extent; whereas the profiles of the freed fatty acids were different in the different strains. Most of the strains showed decarboxylase activity against histidine, lysine, ornithine and tyrosine, but the quantities of biogenic amines produced were in most cases <25 ppm and <5 ppm for putrescine and cadaverine, respectively. Only four strains (10.5%), of S. epidermidis, produced enterotoxin C.
机译：这项研究的目的是确定技术特性（硝酸还原酶，蛋白水解和脂解活性；以及在发酵香肠的温度和pH值以及高NaCl浓度下生长的能力）和安全特性（氨基酸脱羧酶和肠毒素生成）从西班牙的两个传统香肠Androlla和Botillo分离得到的38株葡萄球菌（表皮葡萄球菌11株，表皮葡萄球菌15株，马齿equ葡萄球菌5株，pastuococcus pasteuh 5株，腐烂葡萄球菌7株）的活性进行了评估这些香肠的制造。除S.equorum菌株外，大多数菌株都能在10℃，10％和15％NaCl的存在下以及在5.5和5.0的pH值下生长。通过琼脂平板法评估的蛋白水解活性表明，分别有89.5％和52.6％的菌株能够水解肌浆蛋白和肌原纤维蛋白。电泳分析未确认这些结果，因为只有47.2％的菌株改变了肌动蛋白，肌球蛋白和/或肌浆蛋白提取物的SDS-PAGE图谱。通过滴定对脂解活性的评估表明，只有21.0％的菌株可以水解猪肉脂肪。而游离脂肪酸的谱在不同菌株中是不同的。大多数菌株显示出对组氨酸，赖氨酸，鸟氨酸和酪氨酸的脱羧酶活性，但是在大多数情况下，腐胺和尸胺产生的生物胺的量分别＜25ppm和＜5ppm。表皮葡萄球菌仅4株（10.5％）产生肠毒素C.

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  • 来源
    《Food microbiology》 |2013年第1期|61-68|共8页
  • 作者

    Aida Cachaldora; Sonia Fonseca; Inmaculada Franco; Javier Carballo;

  • 作者单位

    Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain;

    Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain;

    Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain;

    Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain;

  • 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

    staphylococcaceae; technological properties; safety properties; proteolysis; lipolysis; biogenic amines;

    机译：葡萄球菌科;技术特性;安全性能;蛋白水解脂肪分解生物胺;

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