Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy

Influence of a native strain of Staphylococcus xylosus on the microbiological, physicochemical and sensorial characteristics on milano salami type

“…These results were in agreement with those found for Galgano et al, (2003). This could be due to the production of ammonia and other basic compounds, such as peptides, amino acids, aldehydes, amines and free fatty acids arising from the proteolytic activity (Mauriello et al, 2004). Water activity (aw) and moisture presented a constant decrease during the maturation (Table 1), while protein, fat, ash, NaCl, Na and Fe content increased during the ripening because of the effect of dehydration.…”

“…2), probably due to the Micrococcaceae. Several studies have demonstrated that S. xylosus is able to reduce the nitrate by the secretion of a nitratoreductase (Montel et al, 1996;Talon et al, 1999;Mauriello et al, 2004;Fiorentini et al, 2009) Nitrite concentrations needed for colour development range from 30 to 50 ppm, 20 to 40 ppm for aroma development, 80 to 150 ppm for the conservative effect (Müller, 1991) and 20 to 50 ppm for the antioxidant effect, depending on the type of meat product (Lücke, 2000). In fermented products, nitrite is reduced to nitric oxide through the action of nitrite reductase, also present in the strains of the family Micrococcaceae.…”

“…A wide variety of microorganisms have already been isolated by traditional methods, from spontaneous fermentations, mainly represented by the coagulase-negative staphylococci (CNS), such as Staphylococcus xylosus, S. saprophyticus and S. carnosus (Coppola et al, 1997;Garcia-Varona et al, 2000;Papamanoli et al, 2002;Mauriello et al, 2004;Drosinos et al, 2005). Several strains have been isolated and characterized in terms of their technological properties, mainly proteolysis (Fadda et al, 1998;Bover-Cid et al, 1999), lipolysis (Molly et al, 1996;Mauriello et al 2004), production of antimicrobial compounds (Aymerich et al, 2000;Messens et al, 2003, Drosinos et al, 2007, decarboxylation of specific amino acids (Martuscelli et al 2000;Bover-Cid et al, 2001) and others (Mauriello et al, 2004). Coagulase-negative staphylococci (CNS) are important microorganisms in meat products.…”

Salame tipo italiano elaborado com culturas starters nativas

“…No tratamento T1, o decréscimo do pH continuou até o final da maturação, enquanto que, após o 14° dia de fermentação, os tratamentos T2 e T4 apresentaram uma elevação do pH até o final da maturação dos salames. Isto pode ser atribuído à produção de amônia e outros compostos tais como peptídios, aminoácidos, aldeídos, aminas e ácidos graxos provindos da atividade proteolítica (MAURIELLO et al, 2004).…”

Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products

“…This species is used in meat industry as starter culture in fermented sausages due to its technological properties, once it ensures color development by nitrite and nitrate reductase and catalase activities, contributing to flavor development as a result of proteolytic and lipolytic activities (18). Selection of autochthonous microflora may be used in order to preserve typical characteristics of these products (19). Besides, the most promising starter strains are those isolated from naturally fermented meat products once they are the dominant and the well adapted population (8).…”