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V Diez - One of the best experts on this subject based on the ideXlab platform.

  • the effect of nitrite and starter culture on microbiological quality of chorizo a spanish dry cured sausage
    Meat Science, 2002
    Co-Authors: B. Gonzalez, V Diez
    Abstract:

    Abstract The effect of nitrite and starter culture on the survival of Enterobacteriaceae, Micrococcaceae, Lactic acid bacteria and other microorganisms was evaluated during ripening of “chorizo”, a Spanish dry sausage. Sodium nitrite 50 and 150 ppm and Lactobacillus sake CL35 added to the “chorizo” have a significant inhibitory effect on Enterobacteriaceae counts but did not on Micrococcaceae. The use of Lact. sake could be an adequate safety factor in this product.

  • microbial succession and identification of Micrococcaceae in dried beef cecina an intermediate moisture meat product
    Food Microbiology, 1995
    Co-Authors: I Garcia, J M Zumalacarregui, V Diez
    Abstract:

    Changes in the microflora of Spanish cecina (a salted dried and smoked beef meat product) during ripening were investigated. Twenty-one cecinas divided into seven groups of three pieces each were studied. Cecinas were sampled internally and externally, and the following microbial groups were studied: salt tolerant flora, Micrococcaceae , lactic acid bacteria and yeasts. The results obtained indicated that Micrococcaceae constituted the predominant flora both on the surface and in the interior of the pieces throughout the curing period. The values obtained were higher on the surface (10 7 cfu g −1 ) than in the deep tissue (10 3 –10 4 cfu g −1 ). Yeast and lactic acid bacteria were also found in considerable numbers in both locations. Identification of the 159 isolates belonging to the family Micrococcaceae revealed that 81% belonged to the genus Staphylococcus and include the species S. equorum (43%), S. xylosus (29%), S. saprophyticus (11%) and S. simulans (8%) as the most abundant species. The remainder belonged to the genus Micrococcus (11%) or were unknown (8%). The proportions of Staphylococcus spp. and Micrococcus spp. varied with salt content and water activity. Variations in pH did not appear to influence the microbiology of this product.

Peter Schumann - One of the best experts on this subject based on the ideXlab platform.

  • specibacter cremeus gen nov sp nov a new member of the family Micrococcaceae isolated from a natural cave
    International Journal of Systematic and Evolutionary Microbiology, 2019
    Co-Authors: Soon Dong Lee, Peter Schumann
    Abstract:

    A Gram-reaction-positive, non-spore-forming, rod-shaped bacterium, strain C1-50T, was isolated from a natural cave in Jeju, Republic of Korea by using the serial dilution plating method. Results of phylogenetic analysis using 16S rRNA gene sequences showed that strain C1-50T belonged to the family Micrococcaceae but had the highest sequence similarity to Arthrobacter halodurans JSM 078085T (96.18 %) and Arthrobacter globiformis DSM 20124T (96.04 %). The 16S rRNA gene sequence similarities between strain C1-50T and other members of the family were lower than 96.0 %. The cell-wall peptidoglycan type was A3α with an l-Lys-l-Ala2. Whole-cell sugars consisted largely of glucose and galactose. The predominant menaquinone was MK-9(H2) with smaller components of MK-7(H2) and MK-8(H2). The polar lipids consisted of diphosphatidylglycerol, phosphatidylglycerol, phosphatidylinositol and an unidentified glycolipid. The cellular fatty acids consisted of saturated, unsaturated, anteiso-branched and iso-branched components. The G+C content of genomic DNA was 68.8 mol% (draft genome sequence). On the basis of morphological and chemotaxonomic differences and distinct phylogenetic clustering, it was concluded that the organism represents a novel species of a new genus in the family Micrococcaceae , for which the name Specibacter cremeus gen. nov., sp. nov. is proposed. The type strain is C1-50T (=KCTC 39557T=DSM 100066T).

  • micrococcoides hystricis gen nov sp nov a novel member of the family Micrococcaceae phylum actinobacteria
    International Journal of Systematic and Evolutionary Microbiology, 2017
    Co-Authors: Akos Toth, Peter Schumann, Erzsebet Baka, Ildiko Batavidacs, Szabina Luzics, Judit Kosztik, Erika Toth, Zsuzsa Keki, Andras Tancsics, Istvan Nagy
    Abstract:

    A Gram-stain-positive bacterium, designated TSL3T, was isolated from faeces of a porcupine, Hystrix indica, from the Budapest Zoo and Botanical Garden, Hungary. On the basis of 16S rRNA gene sequence analysis, the strain is phylogenetically related to the family Micrococcaceae . The highest 16S rRNA gene sequence similarity was found with Micrococcus terreus V3M1T (96.50 %) followed by Arthrobacter humicola KV-653T (96.43 %). Cells of strain TSL3T were aerobic, non-motile and coccoid-shaped. The main fatty acids were anteiso-C15 : 0 (54.4 %), iso-C16 : 0 (18.2 %) and iso C15 : 0 (9.7 %). The major menaquinone was MK-7, and the polar lipid profile included phosphatidylglycerol, diphosphatidylglycerol, dimannosylglyceride, trimannosyldiacylglycerol, phosphatidylinositol, three unknown phospholipids and two unknown glycolipids. Strain TSL3T showed the peptidoglycan structure A4alpha l-Lys - Gly - l-Glu. The DNA G+C content of strain TSL3T was 58.4 mol%. Phenotypic and genotypic characterisation clearly showed that strain TSL3T could be differerentiated from the members of other genera in the family Micrococcaceae . According to these results, strain TSL3T represents a novel genus and species, for which the name Micrococcoides hystricis gen. nov., sp. nov. is proposed. The type strain is TSL3T (=DSM 29785T=NCAIM B. 02604T).

  • auritidibacter ignavus gen nov sp nov of the family Micrococcaceae isolated from an ear swab of a man with otitis externa transfer of the members of the family yaniellaceae li et al 2008 to the family Micrococcaceae and emended description of the suborder micrococcineae
    International Journal of Systematic and Evolutionary Microbiology, 2011
    Co-Authors: A F Yassin, H Hupfer, C Siering, Hanspeter Klenk, Peter Schumann
    Abstract:

    A Gram-reaction-positive, aerobic, catalase-positive, non-spore-forming, rod-shaped bacterium designated IMMIB L-1656T was isolated from an ear swab of a man and characterized using a polyphasic approach. 16S rRNA gene sequence analysis indicated that strain IMMIB L-1656T is related to members of the family Micrococcaceae (<95.1 % sequence similarity). Anaylsis using different phylogenetic algorithms consistently grouped strain IMMIB L-1656T with members of the genus Yaniella. The organism posessed a cell-wall murein based on l-lysine (variation A4α, type l-Lys–Gly–l-Glu), MK-10 as the predominant menaquinone and long-chain cellular fatty acids of straight-chain and branched-chain saturated types (with iso-C15 : 0 and anteiso-C17 : 0 predominating). The polar lipids included diphosphatidylglycerol, phosphatidylglycerol and phosphatidylinositol in addition to unknown glycolipids. The DNA G+C content was 59.7 mol%. Based on its distinctive genotypic and phenotypic characteristics, strain IMMIB L-1656T represents a novel species in a novel genus, for which the name Auritidibacter ignavus gen. nov., sp. nov. is proposed. We also propose that members of the family Yaniellaceae be transferred to the family Micrococcaceae with amendments to the description of the suborder Micrococcineae. The type strain of Auritidibacter ignavus is IMMIB L-1656T (=DSM 45359T =CCUG 57943T).

  • zhihengliuella halotolerans gen nov sp nov a novel member of the family Micrococcaceae
    International Journal of Systematic and Evolutionary Microbiology, 2007
    Co-Authors: Yuqin Zhang, Peter Schumann, Hongyu Liu, Yueqin Zhang, Erko Stackebrandt, Chenglin Jiang
    Abstract:

    The actinobacterial strain YIM 70185T was isolated from a saline soil sample collected from Qinghai province, north-west China, and subjected to a taxonomic investigation. Phylogenetic analysis based on 16S rRNA gene sequences revealed 93.5–96.4 % similarity to members of related genera in the family Micrococcaceae. In the phylogenetic dendrogram based on 16S rRNA gene sequence analysis, strain YIM 70185T formed a separate clade next to the genera Micrococcus and Citricoccus within the family Micrococcaceae. The peptidoglycan type was A4α, l-lys–l-ala–l-Glu. Cell-wall sugars contained glucose and tyvelose. The polar lipids were phosphatidylglycerol, diphosphatidylglycerol, phosphatidylinositol, an unknown phospholipid and an unknown glycolipid. The menaquinones were MK-9, MK-10 and MK-8 (molar ratio 5 : 2 : 1). The major fatty acids were ai-C15 : 0 and i-C15 : 0 and the DNA G+C content was 66.5 mol%. These chemotaxonomic profiles supported the assignment of strain YIM 70185T to a novel genus within the family Micrococcaceae. The name Zhihengliuella halotolerans gen. nov., sp. nov. is proposed. The type strain of Zhihengliuella halotolerans is YIM 70185T (=DSM 17364T=KCTC 19085T).

Maria De Guia Cordoba - One of the best experts on this subject based on the ideXlab platform.

  • characterization of Micrococcaceae isolated from iberian dry cured sausages
    Meat Science, 2007
    Co-Authors: Alberto Martin, Blanca Colin, Emilio Aranda, Maria Jose Benito, Maria De Guia Cordoba
    Abstract:

    The populations of Micrococcaceae in different types of Iberian dry-cured sausages from central-west Spain were characterized and their technological and antimicrobial properties determined in order to evaluate their suitability as starter cultures in dry-cured sausage manufacture. Of a total of four hundred strains isolated from two manufacturers, one hundred and sixty-six were selected to evaluate nitrate reductase, proteolytic, lipolytic, and antimicrobial activities, and growth at different values of pH and water activity (aw). Most of the strains were identified as Staphylococcus except for eight isolates assigned to Kocuria spp. The species most often isolated was Staphylococccus xylosus. Others were, in descending order of abundance, S. aureus, S. lugdunensis, S. saprophyticus, S. sciuri, S. chromogenes, and S. capitis. The distributions of the minority Staphylococcus species were different for the two manufacturers. All the investigated strains were able to grow at pH and aw greater than 5.0 and 0.85, respectively, the values usually found in Iberian dry-cured sausages. Five S. xylosus strains showed antimicrobial activity against some indicator strains which were investigated. Seven strains with the best properties were pre-selected and tested for their lipolytic and proteolytic activities against pork fat and myofibrillar and sarcoplasmic pork proteins, respectively, and for their low biogenic amines production. Most of the strains showed proteolytic and lipolytic activities, but none produced histamine, tyramine, phenylethylamine, or spermine. Three strains, identified as Staphylococcus xylosus, possess useful properties which make them candidates for testing as starter cultures in pilot processing of Iberian sausages.

Alberto Martin - One of the best experts on this subject based on the ideXlab platform.

  • characterization of Micrococcaceae isolated from iberian dry cured sausages
    Meat Science, 2007
    Co-Authors: Alberto Martin, Blanca Colin, Emilio Aranda, Maria Jose Benito, Maria De Guia Cordoba
    Abstract:

    The populations of Micrococcaceae in different types of Iberian dry-cured sausages from central-west Spain were characterized and their technological and antimicrobial properties determined in order to evaluate their suitability as starter cultures in dry-cured sausage manufacture. Of a total of four hundred strains isolated from two manufacturers, one hundred and sixty-six were selected to evaluate nitrate reductase, proteolytic, lipolytic, and antimicrobial activities, and growth at different values of pH and water activity (aw). Most of the strains were identified as Staphylococcus except for eight isolates assigned to Kocuria spp. The species most often isolated was Staphylococccus xylosus. Others were, in descending order of abundance, S. aureus, S. lugdunensis, S. saprophyticus, S. sciuri, S. chromogenes, and S. capitis. The distributions of the minority Staphylococcus species were different for the two manufacturers. All the investigated strains were able to grow at pH and aw greater than 5.0 and 0.85, respectively, the values usually found in Iberian dry-cured sausages. Five S. xylosus strains showed antimicrobial activity against some indicator strains which were investigated. Seven strains with the best properties were pre-selected and tested for their lipolytic and proteolytic activities against pork fat and myofibrillar and sarcoplasmic pork proteins, respectively, and for their low biogenic amines production. Most of the strains showed proteolytic and lipolytic activities, but none produced histamine, tyramine, phenylethylamine, or spermine. Three strains, identified as Staphylococcus xylosus, possess useful properties which make them candidates for testing as starter cultures in pilot processing of Iberian sausages.

E Litopouloutzanetaki - One of the best experts on this subject based on the ideXlab platform.

  • characterization of Micrococcaceae isolated from dry fermented sausage
    Food Microbiology, 2002
    Co-Authors: E Papamanoli, P Kotzekidou, N Tzanetakis, E Litopouloutzanetaki
    Abstract:

    Abstract One hundred Micrococcaceae strains were isolated from two types of naturally fermented dry sausages at four different stages of the ripening process in order to select the most suitable strains according to their technological characteristics including antimicrobial activity against foodborne pathogens. Identification of the isolates revealed that 91% belonged to genus Staphylococcus, whereas 5% were identified as Kocuria varians, 2% asArthrobacter agilis and 2% as Dermacoccus nishinomiyaensis. The species most often isolated was S. saprophyticus (22%), followed by S. carnosus (20%) and S. xylosus (10%). The isolated strains of S. xylosus (10 isolates), S. carnosus (20 isolates) and K. varians (five isolates) were further characterized. A large majority of the above strains was able to grow in the presence of 10% and 15% NaCl, to reduce nitrates at 18°C and to hydrolyse casein. The majority of the strains of S. xylosus produced acetoin and 30% of them hydrolysed tributyrin. All S. xylosus strains and a large majority of S. carnosus and K. varians strains exhibited an anti-listerial activity against three Listeria monocytogenes strains.The enzymatic potential of the strains was evaluated using the API ZYM system. S. xylosus strains exhibited high β -galactosidase and esterase–lipase activities, whereas S. carnosus strains indicated strong cysteine aminopeptidase and acid phosphatase activities and K. varians indicated very weak activities of the enzymes tested. A rapid characterization of the above strains according to their enzymatic pattern could be achieved in order to follow the strains selected as starter cultures during sausage fermentation. The contribution of the selected strains to a possible inhibition ofL. monocytogenes in situ on fermented meats would be of considerable interest to enhance the hygienic quality of these products.