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Leo Meile - One of the best experts on this subject based on the ideXlab platform.
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complete genome sequences of lactobacillus curvatus kg6 l curvatus mrs6 and lactobacillus sakei fam18311 isolated from Fermented Meat Products
Genome Announcements, 2017Co-Authors: Christoph Jans, Sandra Lagler, Christophe Lacroix, Leo Meile, Mark J A StevensAbstract:ABSTRACT The genomes of Lactobacillus curvatus KG6, L. curvatus MRS6, and Lactobacillus sakei FAM18311 were sequenced and assembled using PacBio single-molecule real-time (SMRT) technology. The strains were isolated from Swiss Fermented Meat Products. Circular chromosomes were of 1.98 Mbp (KG6), 2.11 Mbp (MRS6), and 1.95 Mbp (FAM18311), with a G+C content of 41.3 to 42.0%.
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prevalence of antibiotic resistance in coagulase negative staphylococci from spontaneously Fermented Meat Products and safety assessment for new starters
International Journal of Food Microbiology, 2012Co-Authors: Esther Marty, Christophe Lacroix, Chantal Bodenmann, Jasmin Buchs, Ruedi Hadorn, Elisabeth Eugstermeier, Leo MeileAbstract:Abstract To provide new Meat starter strains lacking antibiotic (AB) resistances, we explored the AB susceptibility in 116 coagulase-negative Staphylococcus (CNS) isolates from traditionally Fermented sausages (n = 40) manufactured with Meat from conventional animal breeding, and from Meat Products (n = 76) made from Meat of animals raised in natural habitats under low- or no-antibiotic pressure. Less than 50% of these CNS isolates showed phenotypic resistances to at least one antibiotic (AB) by using microdilution assay. Resistances to penicillins and tetracycline were most often observed and could be traced back to blaZ and tet(K) genes. Prevalence of AB resistances was species-dependent and mainly found in isolates of Staphylococcus warneri (78%), Staphylococcus capitis (75%) and Staphylococcus epidermidis (67%), but only sporadically detected in Staphylococcus carnosus (27%) and Staphylococcus equorum (18%). AB resistances were more often observed in S. xylosus isolates originating from natural habitats compared to traditionally Fermented sausages made from conventional Meat. A selection of 101 isolates belonging to S. xylosus (n = 63), S. carnosus (n = 21) and S. equorum (n = 17) were subsequently grouped by pulsed-field gel electrophoresis (PFGE) into strain clusters. No S. carnosus and only five S. xylosus strains were lacking AB resistances and exhibited a PFGE genotype different from commercial starters. These strains, together with 17 S. equorum strains, were further studied for safety and technological characteristics. The ability to produce biogenic amines was not detected in any strain. PCR amplifications for enterotoxin encoding genes seg–sej were detected in one, and for δ-hemolysin encoding gene hld in four S. equorum strains, but phenotypic hemolytic activity was visible for three S. xylosus and 15 S. equorum strains. Catalase and nitrate reductase activity was observed in all isolates tested; particularly S. equorum showed high nitrate reduction. In conclusion, we were able to select four new Meat starter strains (two S. xylosus and two S. equorum strains) out of 116 investigated CNS, fulfilling all safety criteria including the absence of AB resistances, production of biogenic amines and genes encoding virulence factors but exhibiting high nitrate reductase and catalase activity as suitable technological characteristics. Thus, S. equorum isolates, often the dominant species in spontaneously Fermented Meat Products, provided a prospective Meat starter species exhibiting high nitrate reduction and low prevalence of AB resistances.
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identification of staphylococci and dominant lactic acid bacteria in spontaneously Fermented swiss Meat Products using pcr rflp
Food Microbiology, 2012Co-Authors: Esther Marty, Christophe Lacroix, Jasmin Buchs, Elisabeth Eugstermeier, Leo MeileAbstract:Abstract Pathogenic, spoilage, and technologically important microorganisms were monitored in 21 spontaneously Fermented Swiss Meat Products manufactured with Meat from wildlife or animals grown in natural habitat. Thereby, PCR–restriction fragment length polymorphism (RFLP) on rpoB and 16S rRNA gene sequences provided a powerful tool for fast and accurate identification of the main microbial population. Lactobacillus sakei and Lactobacillus curvatus dominated in Fermented Meat Products followed by Staphylococcus species, which constituted 88.2% of all Gram-positive, catalase-positive cocci (GCC + ) with cell counts varying from 2.6 to 7.0 log cfu/g during maturation. Staphylococcus equorum was prevalent in frequency and cell counts during maturation (18.0%; 5.0–7.3 log cfu/g) and in the end Products (28.4%; 1.8–6.2 log cfu/g) implicating a new presumptive starter species for Meat fermentation. Nine out of 14 end Products indicated safety risks to consumers due to the high incidence of Staphylococcus saprophyticus or Staphylococcus epidermidis combined with cell counts of 7.4 and 4.9 log cfu/g, respectively. This fact was supported by the detection of Staphylococcus aureus and Enterobacteriaceae in ready-to-eat Products strongly exceeding the tolerable limit of 2 log cfu/g. Spontaneously Fermented Meat Products produced from wildlife or animals grown in natural habitats not only gave rise to hygienic and safety concerns but also provided new presumptive starter strains.
Esther Marty - One of the best experts on this subject based on the ideXlab platform.
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prevalence of antibiotic resistance in coagulase negative staphylococci from spontaneously Fermented Meat Products and safety assessment for new starters
International Journal of Food Microbiology, 2012Co-Authors: Esther Marty, Christophe Lacroix, Chantal Bodenmann, Jasmin Buchs, Ruedi Hadorn, Elisabeth Eugstermeier, Leo MeileAbstract:Abstract To provide new Meat starter strains lacking antibiotic (AB) resistances, we explored the AB susceptibility in 116 coagulase-negative Staphylococcus (CNS) isolates from traditionally Fermented sausages (n = 40) manufactured with Meat from conventional animal breeding, and from Meat Products (n = 76) made from Meat of animals raised in natural habitats under low- or no-antibiotic pressure. Less than 50% of these CNS isolates showed phenotypic resistances to at least one antibiotic (AB) by using microdilution assay. Resistances to penicillins and tetracycline were most often observed and could be traced back to blaZ and tet(K) genes. Prevalence of AB resistances was species-dependent and mainly found in isolates of Staphylococcus warneri (78%), Staphylococcus capitis (75%) and Staphylococcus epidermidis (67%), but only sporadically detected in Staphylococcus carnosus (27%) and Staphylococcus equorum (18%). AB resistances were more often observed in S. xylosus isolates originating from natural habitats compared to traditionally Fermented sausages made from conventional Meat. A selection of 101 isolates belonging to S. xylosus (n = 63), S. carnosus (n = 21) and S. equorum (n = 17) were subsequently grouped by pulsed-field gel electrophoresis (PFGE) into strain clusters. No S. carnosus and only five S. xylosus strains were lacking AB resistances and exhibited a PFGE genotype different from commercial starters. These strains, together with 17 S. equorum strains, were further studied for safety and technological characteristics. The ability to produce biogenic amines was not detected in any strain. PCR amplifications for enterotoxin encoding genes seg–sej were detected in one, and for δ-hemolysin encoding gene hld in four S. equorum strains, but phenotypic hemolytic activity was visible for three S. xylosus and 15 S. equorum strains. Catalase and nitrate reductase activity was observed in all isolates tested; particularly S. equorum showed high nitrate reduction. In conclusion, we were able to select four new Meat starter strains (two S. xylosus and two S. equorum strains) out of 116 investigated CNS, fulfilling all safety criteria including the absence of AB resistances, production of biogenic amines and genes encoding virulence factors but exhibiting high nitrate reductase and catalase activity as suitable technological characteristics. Thus, S. equorum isolates, often the dominant species in spontaneously Fermented Meat Products, provided a prospective Meat starter species exhibiting high nitrate reduction and low prevalence of AB resistances.
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identification of staphylococci and dominant lactic acid bacteria in spontaneously Fermented swiss Meat Products using pcr rflp
Food Microbiology, 2012Co-Authors: Esther Marty, Christophe Lacroix, Jasmin Buchs, Elisabeth Eugstermeier, Leo MeileAbstract:Abstract Pathogenic, spoilage, and technologically important microorganisms were monitored in 21 spontaneously Fermented Swiss Meat Products manufactured with Meat from wildlife or animals grown in natural habitat. Thereby, PCR–restriction fragment length polymorphism (RFLP) on rpoB and 16S rRNA gene sequences provided a powerful tool for fast and accurate identification of the main microbial population. Lactobacillus sakei and Lactobacillus curvatus dominated in Fermented Meat Products followed by Staphylococcus species, which constituted 88.2% of all Gram-positive, catalase-positive cocci (GCC + ) with cell counts varying from 2.6 to 7.0 log cfu/g during maturation. Staphylococcus equorum was prevalent in frequency and cell counts during maturation (18.0%; 5.0–7.3 log cfu/g) and in the end Products (28.4%; 1.8–6.2 log cfu/g) implicating a new presumptive starter species for Meat fermentation. Nine out of 14 end Products indicated safety risks to consumers due to the high incidence of Staphylococcus saprophyticus or Staphylococcus epidermidis combined with cell counts of 7.4 and 4.9 log cfu/g, respectively. This fact was supported by the detection of Staphylococcus aureus and Enterobacteriaceae in ready-to-eat Products strongly exceeding the tolerable limit of 2 log cfu/g. Spontaneously Fermented Meat Products produced from wildlife or animals grown in natural habitats not only gave rise to hygienic and safety concerns but also provided new presumptive starter strains.
Christophe Lacroix - One of the best experts on this subject based on the ideXlab platform.
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complete genome sequences of lactobacillus curvatus kg6 l curvatus mrs6 and lactobacillus sakei fam18311 isolated from Fermented Meat Products
Genome Announcements, 2017Co-Authors: Christoph Jans, Sandra Lagler, Christophe Lacroix, Leo Meile, Mark J A StevensAbstract:ABSTRACT The genomes of Lactobacillus curvatus KG6, L. curvatus MRS6, and Lactobacillus sakei FAM18311 were sequenced and assembled using PacBio single-molecule real-time (SMRT) technology. The strains were isolated from Swiss Fermented Meat Products. Circular chromosomes were of 1.98 Mbp (KG6), 2.11 Mbp (MRS6), and 1.95 Mbp (FAM18311), with a G+C content of 41.3 to 42.0%.
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prevalence of antibiotic resistance in coagulase negative staphylococci from spontaneously Fermented Meat Products and safety assessment for new starters
International Journal of Food Microbiology, 2012Co-Authors: Esther Marty, Christophe Lacroix, Chantal Bodenmann, Jasmin Buchs, Ruedi Hadorn, Elisabeth Eugstermeier, Leo MeileAbstract:Abstract To provide new Meat starter strains lacking antibiotic (AB) resistances, we explored the AB susceptibility in 116 coagulase-negative Staphylococcus (CNS) isolates from traditionally Fermented sausages (n = 40) manufactured with Meat from conventional animal breeding, and from Meat Products (n = 76) made from Meat of animals raised in natural habitats under low- or no-antibiotic pressure. Less than 50% of these CNS isolates showed phenotypic resistances to at least one antibiotic (AB) by using microdilution assay. Resistances to penicillins and tetracycline were most often observed and could be traced back to blaZ and tet(K) genes. Prevalence of AB resistances was species-dependent and mainly found in isolates of Staphylococcus warneri (78%), Staphylococcus capitis (75%) and Staphylococcus epidermidis (67%), but only sporadically detected in Staphylococcus carnosus (27%) and Staphylococcus equorum (18%). AB resistances were more often observed in S. xylosus isolates originating from natural habitats compared to traditionally Fermented sausages made from conventional Meat. A selection of 101 isolates belonging to S. xylosus (n = 63), S. carnosus (n = 21) and S. equorum (n = 17) were subsequently grouped by pulsed-field gel electrophoresis (PFGE) into strain clusters. No S. carnosus and only five S. xylosus strains were lacking AB resistances and exhibited a PFGE genotype different from commercial starters. These strains, together with 17 S. equorum strains, were further studied for safety and technological characteristics. The ability to produce biogenic amines was not detected in any strain. PCR amplifications for enterotoxin encoding genes seg–sej were detected in one, and for δ-hemolysin encoding gene hld in four S. equorum strains, but phenotypic hemolytic activity was visible for three S. xylosus and 15 S. equorum strains. Catalase and nitrate reductase activity was observed in all isolates tested; particularly S. equorum showed high nitrate reduction. In conclusion, we were able to select four new Meat starter strains (two S. xylosus and two S. equorum strains) out of 116 investigated CNS, fulfilling all safety criteria including the absence of AB resistances, production of biogenic amines and genes encoding virulence factors but exhibiting high nitrate reductase and catalase activity as suitable technological characteristics. Thus, S. equorum isolates, often the dominant species in spontaneously Fermented Meat Products, provided a prospective Meat starter species exhibiting high nitrate reduction and low prevalence of AB resistances.
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identification of staphylococci and dominant lactic acid bacteria in spontaneously Fermented swiss Meat Products using pcr rflp
Food Microbiology, 2012Co-Authors: Esther Marty, Christophe Lacroix, Jasmin Buchs, Elisabeth Eugstermeier, Leo MeileAbstract:Abstract Pathogenic, spoilage, and technologically important microorganisms were monitored in 21 spontaneously Fermented Swiss Meat Products manufactured with Meat from wildlife or animals grown in natural habitat. Thereby, PCR–restriction fragment length polymorphism (RFLP) on rpoB and 16S rRNA gene sequences provided a powerful tool for fast and accurate identification of the main microbial population. Lactobacillus sakei and Lactobacillus curvatus dominated in Fermented Meat Products followed by Staphylococcus species, which constituted 88.2% of all Gram-positive, catalase-positive cocci (GCC + ) with cell counts varying from 2.6 to 7.0 log cfu/g during maturation. Staphylococcus equorum was prevalent in frequency and cell counts during maturation (18.0%; 5.0–7.3 log cfu/g) and in the end Products (28.4%; 1.8–6.2 log cfu/g) implicating a new presumptive starter species for Meat fermentation. Nine out of 14 end Products indicated safety risks to consumers due to the high incidence of Staphylococcus saprophyticus or Staphylococcus epidermidis combined with cell counts of 7.4 and 4.9 log cfu/g, respectively. This fact was supported by the detection of Staphylococcus aureus and Enterobacteriaceae in ready-to-eat Products strongly exceeding the tolerable limit of 2 log cfu/g. Spontaneously Fermented Meat Products produced from wildlife or animals grown in natural habitats not only gave rise to hygienic and safety concerns but also provided new presumptive starter strains.
Massami Shimokomaki - One of the best experts on this subject based on the ideXlab platform.
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charqui Meats as Fermented Meat Products role of bacteria for some sensorial properties development
Meat Science, 2002Co-Authors: Marcos Franke Pinto, Ehg Ponsano, Bdgm Franco, Massami ShimokomakiAbstract:Abstract Jerked beef, a derivative of charqui Meat, is a cured, salted and dried Meat product. The presence of halotolerant bacteria, where Staphylococcus spp. (84.2%) were the predominant species, would act eventually as starter cultures and was followed throughout processing. Jerked beef prepared separately with exogenous S. carnosus and S. xylosus as starter cultures resulted in high proteolysis. Samples prepared with S. xylosus had the highest proteolysis and were preferred by the sensory panel. This research has suggested that jerked beef (and thus charqui Meat) prepared under these conditions is a Fermented Meat product.
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Charqui Meats are hurdle technology Meat Products
Food Reviews International, 1998Co-Authors: Massami Shimokomaki, Bernadette Dora Gombossy De Melo Franco, T.m.b. Biscontini, Marcos Franke Pinto, N. N. Terra, Telma M. T. ZornAbstract:Abstract Charqui Meat is a tropical intermediate Meat product formulated using hurdle technology, a concept described by Leistner (1,2). Salt, sodium nitrite, dehydration, and packaging are hurdles sequentially applied to inhibit deteriorating microorganisms with the possibility of selecting desirable microbiota. This would characterize charqui and its derivatives as Fermented Meat Products. This paper reviews biochemical, physico‐chemical, and ultrastructural changes that occur during processing of charquis.
M C Elias - One of the best experts on this subject based on the ideXlab platform.
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role of starter cultures on the safety of Fermented Meat Products
Frontiers in Microbiology, 2019Co-Authors: Marta Laranjo, M E Potes, M C EliasAbstract:Starters are microbial cultures used to promote and conduct the fermentation of Meat Products. Bacteria, particularly lactic acid bacteria (LAB) and coagulase-negative staphylococci, as well as yeasts and moulds, may be used as starters. They can increase the safety of Fermented Meat Products by means of rapid matrix acidification or due to the production of antimicrobial substances, such as bacteriocins. Besides, starters may help to standardise product properties and shorten ripening times. Safety of Fermented Meat Products may be jeopardised by microbiological, namely foodborne pathogens (Salmonella spp., Listeria spp., etc), and chemical hazards, particularly biogenic amines, nitrosamines, polycyclic aromatic hydrocarbons, and mycotoxins. Biogenic amines (BA) are potentially unsafe nitrogenous compounds that result from the decarboxylation of some amino acids. Some microorganisms may be responsible for their formation. Starters can cause a fast pH decrease, inhibiting the development of microorganisms with amino acid decarboxylative ability, thus preventing the accumulation of BA in Fermented Meat Products. Besides, starters can compete with the autochthonous, nonstarter microbiota throughout ripening and storage, thus reducing BA production. Some strains of Lactobacillus sakei and Lactobacillus plantarum have been shown to reduce the formation/accumulation of BA. On the other hand, Staphylococcus xylosus and Debaryomyces hansenii strains have been reported to degrade biogenic amines in food. Polycyclic aromatic hydrocarbons (PAH) are organic compounds containing multiple aromatic rings and produced by the incomplete combustion of organic matter, such as the wood used for smoking Meat. Mixed starters containing Lactobacillus spp., Gram-positive catalase-positive cocci and yeasts have been used in the manufacturing of traditional Meat sausages. However, the effect of starters on reducing the accumulation of PAH is poorly understood. Starters may also be engaged in competitive exclusion, outcompeting the spoiling or deteriorating autochthonous microbiota. For example, Pediococcus acidilactici has been shown to inhibit Listeria monocytogenes in Meat Products. Additionally, the role of moulds, such as Penicillium nalgiovense, in the competitive exclusion of undesired filamentous fungi, has also been demonstrated. Most of these undesired fungi produce mycotoxins, secondary metabolites capable of causing disease. The current review addresses the role of starters on the microbiological and chemical safety of Fermented Meat Products.