Identification and Characterization of Enterococcus spp. in Greek Spontaneous Sausage Fermentation

Authors: Paramithiotis, Spiros¹; Kagkli, Dafni-Maria²; Blana, Vasiliki A.²; Nychas, George-John E.²; Drosinos, Eleftherios H.¹

Source: Journal of Food Protection®, Volume 71, Number 6, June 2008 , pp. 1244-1247(4)

Publisher: International Association for Food Protection

Buy & download fulltext article:

Price: $37.00 plus tax (Refund Policy)

Abstract:

A total of 108 enterococcal strains previously isolated from spontaneously fermented sausages were identified using phenotypic traits, pulsed-field gel electrophoresis (PFGE), and sequencing of the 16S rRNA gene. The proteolytic and lipolytic activities of these isolates and their ability to decarboxylate lysine, tyrosine, ornithine, and histidine and to produce antimicrobial compounds also were assessed. All strains were identified as Enterococcus faecium, and a lack of correlation between data derived from phenotypic and those derived from genotypic techniques was evident. Wide strain diversity was revealed by both phenotypic properties and PFGE strain typing results. Few strains were present in all batches, suggesting a possible persistence in the respective production plants. Neither proteolytic nor lipolytic activities were detected, and none of the strains decarboxylated lysine, tyrosine, ornithine, or histidine. A total of 42 E. faecium strains inhibited in vitro growth of Listeria monocytogenes, which suggests possible contribution of these strains to the safety of the end product and possible utilization of these strains as protective cultures.

Document Type: Research article

Affiliations: 1: Laboratory of Food Quality Control and Hygiene, Department of Food Science and Technology, Agricultural University of Athens, 75 Iera Odos Street, GR-11855 Athens, Greece 2: Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Technology, Agricultural University of Athens, 75 Iera Odos Street, GR-11855 Athens, Greece

Publication date: 2008-06-01

More about this publication?

IAFP members must first sign in on the right to access full text articles of JFP

First published in 1937, the Journal of Food Protection^®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection^® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: info@foodprotection.org or Web site: www.foodprotection.org
Information for Authors
Submit a Paper
Subscribe to this Title
Membership Information
Information for Advertisers
ingentaconnect is not responsible for the content or availability of external websites

Identification and Characterization of Enterococcus spp. in Greek Spontaneous Sausage Fermentation

Buy & download fulltext article:

Tools

Key

Text size:

Useful pages