The PCR results indicated that none of the isolates has contained enterotoxin structural gene.The results of this study showed that CNS and M. caseolyticus strains isolated from sucuk were safe interms of enterotoxin production
📌 3 Key Takeaways
🎯
Objective & Hypothesis:The aim of this study was to investigate the presence of enterotoxin structural genes in 51 coagulasenegative Staphylococcus (CNS) and 10 Macrococcus caseolyticus strains isolated from traditionalfermented Turkish sausages (sucuk) produced without using starter culture.
📊
Key Findings & Data:For this purpose, thepresence of 18 enterotoxin structural genes (sea, seb, sec, sed, see, seg, she, sei, selj, selk, sell, selm, seln,selo, selp, selq, selr and tst1) were researched by polymerase chain reaction (PCR) in a total of 61 isolatesfrom sucuk.
💡
Conclusion & Impact:The PCR results indicated that none of the isolates has contained enterotoxin structural gene.The results of this study showed that CNS and M. caseolyticus strains isolated from sucuk were safe interms of enterotoxin production
The aim of this study was to investigate the presence of enterotoxin structural genes in 51 coagulasenegative Staphylococcus (CNS) and 10 Macrococcus caseolyticus strains isolated from traditionalfermented Turkish sausages (sucuk) produced without using starter culture. For this purpose, thepresence of 18 enterotoxin structural genes (sea, seb, sec, sed, see, seg, she, sei, selj, selk, sell, selm, seln,selo, selp, selq, selr and tst1) were researched by polymerase chain reaction (PCR) in a total of 61 isolatesfrom sucuk. The PCR results indicated that none of the isolates has contained enterotoxin structural gene.The results of this study showed that CNS and M. caseolyticus strains isolated from sucuk were safe interms of enterotoxin production
Kaban G. 2010. Volatile compounds of traditional Turkish dry fermented sausage (sucuk). Int J Food Prop, 13: 525–534.
Ercoflkun H, Özkal SG. 2011. Kinetics of traditional Turkish sausage quality aspects during fermentation. Food Control, 22: 165-172. Kaban G. 2013. Sucuk and pastırma: microbiological changes and formation of volatile compounds. Meat Sci, 95: 912-918.
Talon R, Leroy S. 2011. Diversity and safety hazards of bacteria involved in meat fermentations. Meat Sci, 89: 303-309.
Mauriello G, Casaburi A, Blainotta G, Villani F. 2004. Isolation and technological properties of coagulase-negative staphylococci from fermented sausages of Southern Italy. Meat Sci, 67: 149-158. 6. Kaban G, Kaya M. 2008. Identification of lactic acid bacteria and Gram-positive catalase-positive cocci isolated from naturally fermented sausage (sucuk). J Food Sci, 73: 385-388.
Kozacinski L, Drosinos E, Caklovica F, Cocolin L, Gasparik-Reichhardt J, Veskovic S. 2008. Investigation of microbial association of traditionally fermented sausages. Food Technol Biotechnol, 46: 93-106.
Resch M, Nagel V, Hertel C. 2008. Antibiotic resistance of coagulase-negative staphylococci associated with food and used in starter cultures. Int J Food Microbiol, 127: 99-104.
Bonomo MG, Ricciardi A, Zotta T, Sico MA, Salzano G. 2009. Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy). Meat Sci, 83: 15-23.
Coton E, Desmonts M-H, Leroy S, Coton M, Jamet E, Christieans S, Donnio P-Y, Lebert I, Talon R. 2010. Biodiversity of coagulase-negative staphylococci in French cheeses, dry fermented sausages, processing environments and clinical samples. Int J Food Microbiol, 137: 221-229.
Marty E, Bodenmann C, Buchs J, Hadorn R, Eugster-Meier E, Lacroix C, Meile L, 2012a. Prevalence of antibiotic resistance in coagulase- negative Staphylococcus from spontaneously fermented meat products and safety assesment for new starters. Int J Food Microbiol, 159: 74-83. 12. Marty E, Buchs J, Eugster-Meier E, Lacroix C, Meile, L. 2012b. Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR-RFLP. Food Microbiol, 29: 157-166.
Cachaldora A, Fonseca S, Franco I, Carballo J. 2013. Technological and safety characterization of Staphylococcaceae isolated from Spanish traditional dry-cured sausages. Food Microbiol, 33: 61-68.