Staphylococci: their role in fermented sausages

Microbial ecology of a small-scale facility producing traditional dry sausage

“…Their levels in the sausage manufactured in spring were quite similar to those of sausage inoculated with starter cultures (Coppola, Mauriello, Aponte, Moschetti, & Villani, 2000). Nychas and Arkoudelos (1990) showed that levels of staphylococci were similar in traditional and industrial productions.…”

Staphylococcus xylosus S03/1M/1/2, bacteriocin-producing meat starter culture or additive

“…They also contribute to the typical aroma by modulating the level and the nature of volatile compounds arising from lipid oxidation and amino acid metabolism (Talon, Leroy-Setrin, & Fadda, 2002). The behaviour of coagulase-negative staphylococci (CNS) and LAB during ripening is important in establishment the sensorial, safety and nutritional characteristics of dry-fermented meat products and also in extending their shelf-life (Greco, Mazzette, De Santis, Corona, & Cosseddu, 2005;Nychas & Arkoudelos, 1990). S. xylosus SX S03/1M/1/2 (taxonomically specified by PCR) was isolated from domestic produced sausage (without addition of starter cultures), it produces lactic acid, it is tolerant to 1% oxgall (bile), sensitive to antibiotics, possessing sufficient adhesive ability, it is decarboxylase-negative and bacteriocin-producing strain (Simonová, Strompfová, Marciň áková, & Lauková, 2005;Simonová et al, 2006).…”

The growth of Micrococcus varians by utilizing sugar cane blackstrap molasses as substrate

“…It is a nonpathogenic microorganism with a nitrate reduction activity, and which is homofermentative, with a scarce production of lactic acid. Among its main characteristics, Micrococcus varians provides a pleasant color and flavor to products (11).…”