Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in Southern Greece

dc.contributor.author	Drosinos, EH	en
dc.contributor.author	Paramithiotis, S	en
dc.contributor.author	Kolovos, G	en
dc.contributor.author	Tsikouras, I	en
dc.contributor.author	Metaxopoulos, I	en
dc.date.accessioned	2014-06-06T06:47:54Z
dc.date.available	2014-06-06T06:47:54Z
dc.date.issued	2007	en
dc.identifier.issn	07400020	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.fm.2006.05.001	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/3854
dc.subject	Fermented sausages	en
dc.subject	Lactic acid bacteria	en
dc.subject	Staphylococci	en
dc.subject	Technological flora	en
dc.subject.other	animal	en
dc.subject.other	article	en
dc.subject.other	classification	en
dc.subject.other	fermentation	en
dc.subject.other	food control	en
dc.subject.other	Greece	en
dc.subject.other	human	en
dc.subject.other	isolation and purification	en
dc.subject.other	Lactobacillus	en
dc.subject.other	meat	en
dc.subject.other	microbiology	en
dc.subject.other	phenotype	en
dc.subject.other	phylogeny	en
dc.subject.other	Staphylococcus	en
dc.subject.other	Animals	en
dc.subject.other	Fermentation	en
dc.subject.other	Food Microbiology	en
dc.subject.other	Greece	en
dc.subject.other	Humans	en
dc.subject.other	Lactobacillus	en
dc.subject.other	Meat Products	en
dc.subject.other	Phenotype	en
dc.subject.other	Phylogeny	en
dc.subject.other	Staphylococcus	en
dc.subject.other	Bacteria (microorganisms)	en
dc.subject.other	Lactobacillus plantarum	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	Staphylococcus	en
dc.subject.other	Staphylococcus cohnii	en
dc.subject.other	Staphylococcus gallinarum	en
dc.subject.other	Staphylococcus saprophyticus	en
dc.subject.other	Staphylococcus simulans	en
dc.subject.other	Staphylococcus xylosus	en
dc.title	Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in Southern Greece	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.fm.2006.05.001	en
heal.publicationDate	2007	en
heal.abstract	The physicochemical and microbiological characteristics of spontaneously fermented sausages made by two medium-sized enterprises (MSE) located in southern Greece have been studied. A total of 300 lactic acid bacteria and 300 staphylococcal strains have been isolated and identified by their physiological characteristics. Lactobacillus plantarum strains were found to dominate the lactic acid bacteria microbiota in most of the cases with L. sakei strains prevailing in some of them and L. rhamnosus strains occasionally accompanying the dominant lactic acid bacteria microbiota. On the other hand, S. saprophyticus strains were found to dominate the staphylococcal microbiota in all spontaneously fermented sausages with of S. simulans, S. xylosus, S. gallinarum and S. cohnii cohnii strains being sporadically present. Following the identification, an evaluation of their technological properties, namely proteolytic and lipolytic capacities as well as production of biogenic amines and antimicrobial compounds, took place. None of the lactic acid bacteria and staphylococci was found to possess lipolytic activity whereas a total of 6 lactic acid bacteria and 51 staphylococci strains were found to be able to hydrolyse either the sarcoplasic, myofibrillar or both protein fractions. Furthermore, only one L. sakei strain and 185 staphylococci strains were found to possess decarboxylase activity against lysine, tyrosine, ornithine or histidine. Finally none of the staphylococcal microbiota and 3 lactic acid bacteria strains were found to be able to produce antimicrobial compounds of proteinaceous nature against Listeria monocytogenes. © 2006 Elsevier Ltd. All rights reserved.	en
heal.journalName	Food Microbiology	en
dc.identifier.issue	3	en
dc.identifier.volume	24	en
dc.identifier.doi	10.1016/j.fm.2006.05.001	en
dc.identifier.spage	260	en
dc.identifier.epage	270	en