Protease And Lipase Activity Of Staphylococcus Aureus Obtained From Meat, Chicken And Meatball Samples

 A total of 270 samples of raw meat (minced calf meat, chicken carcasses) and meatballs (ready-toeat meat) were analyzed for the presence of  Staphylococcus aureus. From these samples, 148 S. aureus isolates were obtained, which were investigated for proteolytic and lipolytic activity under psychrotrophic conditions (+4 oC and +20 oC) associated with meat spoilage. Both proteolytic and lipolytic bacteria can change the quality of raw meat and decrease the shelf-life, resulting in spoilage. S. aureus isolates were not showed proteolytic and lipolytic activities at +4 oC. It was found that 96.2 % , 89.1 %  and 75.0 % of the S. aureus isolates obtained from meat, meatball and chicken samples showed proteolytic activity at +20 oC. Few of the isolates obtained from chicken samples (22.8 %) showed lipolytic activity under psychrotrophic conditions (+20 oC).  Keywords: Protease, Lipase, Staphylococcus aureus

___

  • Zhang, S., Iandolo, J., Stewart, C., “ The enterotoxin D plasmid of Staphylococcus aureus encodes a second enterotoxin determinant (sej)”, FEMS Microbiol. Lett., 168: 227-233, (1998).
  • Jay, J.M., Modern food microbiology, 5th ed. Chapman and Hall, New York. (1997).
  • Mead, G.C., Norris, A.P., Bratchell, N., “Differantion of Staphylococcus aureus from freshly slaughtered poultry and strains ‘endemic’ to processing plants by biochemical and physiological tests”, J. Appl. Bacteriol., 66: 153-159, (1989).
  • Tamarapu, S., McKillip, J.L., Drake, M., “Development of a multiplex Polymerase chain reaction assay for detection and differentation of Staphylococcus aureus in dairy products”, J. Food Prot., 64: 664-668, (2001).
  • Takeuchi, S., Kinoshita, T., Kaidoh, T, Hashizume, N., “Purification and characterization of protease produced by Staphylococcus aureus isolated from a diseased chicken”, Vet. Microbiol., 67: 195-202, (1999).
  • Kuramasu, S., Imamura, Y., Takizawa, T., Oguchi, F., Tajima, Y., “ Studies on staphylococcosis in young chickens I Outbreaks of staphylococcal infection on poultry farms and characteristics of Staphylococcus aureus isolated from chickens”, Zbl. Vet. Med., B14: 646-656, (1967).
  • Jaeger, K.E., Dijkstra, B.W., Reetz, M.T., “ Bacterial biocatalysts: molecular biology, three- dimensional structures, and biotechnological applications of lipases”, Annu. Rev. Microbiol., 53: 315-351, (1999).
  • Kloos, W.E., Schleifer, K., -H., Götz, F., The genus Staphylococcus, in: Balows, A., Trüper, H.G., Dworkin, M., Harder, W., Schleifer, K.H. (Eds), The prokaryotes, Springer-Verlag, New York. pp. 1369- 1420, (1991).
  • Christensson, B., Fehrenbach, F.J., Hedstrom, S.A., “A new serological assay for Staphylococcus aureus infections: detection of IgG antibodies to S. aureus lipase with an enzyme-linked immunosorbent assay”, J. Infect. Dis., 152: 286-292, (1985).
  • Rollof, J., Braconier, J.H., Soderstrom, C., Nilsson- Ehle, P., “Interference of Staphylococcus aureus lipase with human granulosyte function”, Eur. J. Clin. Microbiol. Infect. Dis., 7: 505-510, (1988).
  • Kaymaz, Ş., “Ankara’da tüketime sunulan hamburgerlerde halk sağlığı yönünden önemli bazıbakterilerin saptanması”, A.Ü. Vet. Fak. Dergisi, 34: 577-593, (1987).
  • Aycicek, H., Cakiroglu, S., Stevenson, T.H., “Incidence of Staphylococcus aureus in ready-to-eat meals from military cafeterias in Ankara, Turkey”, Food Cont., 16: 531-534, (2005).
  • Normanno, G., Firinu, A., Virgilio, S., Mula, G., Dambrosio, A., Poggiu, A., Decastelli, L., Mioni, R., Scuota, S., Bolzoni, G., Di Giannatale, E., Salinetti, A.P., La Salandra, G., Bartoli, M., Zuccon, F., Pirino, T., Sias, S., Parisi, A., Quaglia, N.C., Celano, G.V., “Coagulase-positive Staphylococci and Staphylococcus aureus in food products marketed in Italy”, Int. J. Food Microbiol., 98: 73-79, (2005).
  • Food and Drug Administration., Bacteriological analytical manual (7th ed.). AOAC International: Gaithersburg, (1992).
  • Harrigan, W.F., McCance, M.E., Laboratory methods in food and dairy microbiology. Academic Press, London, (1976).
  • Rosec, J.P., Guiraud, J.P., Dalet, C., Richard., “ Enterotoxin production by staphylococci isolated from foods in France”, Int. J. Food Microbiol., 37: 213-221, (1997).
  • Schlegelova, J., Napravnikova, E., Dendis, M., Horvath, R., Benedik, J., Babak, V., Klimova, E., Navratilova, P., Sustackova, A., “Beef carcass contamination in a slaughterhause and prevalence of resistance to antimicrobial drugs in isolates of selected microbial species”, Meat Sci., 66: 557-565 (2004).
  • Alvarez-Astorga, M., Capita, R., Alonso-Calleja, C., Moreno, B., GarciFernandez, M.C., “Microbiological quality of retail chicken by- products in Spain”, Meat Sci., 62: 45-50, (2002).
  • Sandel, M.K. and McKillip., “Virulence and recovery of Staphylococcus aureus relevant to the food industry using improvements on traditional approaches”, Food Cont., 15: 5-10, (2004).
  • Rosenstein, R. and Götz, R., “Staphylococcal lipases: Biochemical and molecular characterization”, Biochemie., 82: 1005-1014, (2000).