Kübra ÇINAR, Güzin KABAN, Kübra FETTAHOĞLU, Mükerrem KAYA

Biodiversity and characterization of gram-positive, catalase-positive cocci isolated from pastırma produced under different curing processes

The aim of this study was to determine the effects of different curing temperatures (4 °C or 10 °C) and agents (KNO3 orNaNO2) on microbiological and physicochemical properties of pastırma and diversity of gram-positive, catalase-positive cocci (GCC+)and also to investigate some technological properties of the strains. Four different groups of pastırma were produced applying differentcuring temperatures and agents. After production, GCC+ isolated from pastırma were subjected to phenotypic and genotypic (16S rRNAsequencing) identification. Genotypically characterized strains were evaluated for their technological properties. In all groups, aw andpH were observed to be under 0.90 and over 5.5, respectively. In genotypic identification, 45 isolates were identified as Staphylococcusvitulinus, while other isolates identified were S. equorum (n = 15), S. saprophyticus (n = 15), and S. xylosus (n = 12). All of the strainscould grow at different salt concentrations (8% and 15%) and temperatures (4 °C, 10 °C, and 37 °C). Four strains of S. saprophyticusshowed strong lipolytic activity while nine strains of S. vitulinus had strong proteolytic activity. This study showed that different curingtemperatures and agents are particularly effective on the microflora in pastırma; however, these factors do not cause a high diversity inGCC+ in terms of species.

PDF

___

1. Gökalp H., Kaya M, Zorba O. Et ürünleri işleme mühendisliği. Erzurum, Turkey: Atatürk Üniversitesi; 2010 (in Turkish).
2. Kaban G. Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastırma processing. Meat Sci 2009; 82: 17-23.
3. Kaban G. Sucuk and pastırma: Microbiological changes and formation of volatile compounds. Meat Sci 2013; 95: 912-918.
4. Kaya M, Kaban G. Fermente et ürünleri. In: N. Aran, editor. Gıda Biyoteknolojisi. İstanbul, Turkey: Nobel Yayın Evi; 2016. pp. 157-190.
5. Rodriguez M, Nunez F, Cordoba JJ, Bermudez E, Asensio MA. Gram positive cocci from dry cured ham and their enterotoxigenic potential. Appl Environ Microbiol 1996; 62: 1897-1902.
6. Landeta G, Reveron I, Carrascosa AV, De Las Rivas B, Munoz R. Use of recA gene sequence analysis for the identification of Staphylococcus equorum strains predominant on dry cured hams. Food Microbiol 2011; 28: 1205-1210.
7. Aksu Mİ, Kaya M. Some microbiological, chemical and physical characteristics of pastırma marketed in Erzurum. Turk J Vet Anim Sci 2001; 25: 319-326.
8. Öz E, Kaban G, Barış Ö, Kaya M. Isolation and identification of lactic acid bacteria from pastırma. Food Cont 2017; 77: 158-162.
9. Erol İ, Özdemir H, Kısa Ö. Pastırmadan izole edilen mikrokok ve stafilokokların klasik yöntem ve API-ID 32 Staph sistemi ile karşılaştırmalı identifikasyonu. Ankara Univ Vet Fak 1998; 45: 135-144 (in Turkish).
10. Kaban G. Identification and characterization of catalase positive cocci isolated from pastırma. Fleischwirtsch 2010; 90: 104-106.
11. Kaban G, Kaya M. Identification and isolation of catalase-positive cocci from pastırma. In: 9th Food Congress Turkey; 24–26 May 2006; Bolu, Turkey. pp. 481-484.
12. Tauchmann F. Methoden der chemischen Analytik von Fleisch und Fleischwaren. Bundensanstalt für Fleischforschung. Kulmbach: Germany: Bundensanstalt für Fleischforschung; 1987 (in German).
13. Schleifer KH, Kloos WE. Isolation and characterization of staphylococci from human skin. Int J Syst Bacteriol 1975; 25: 50-61.
14. Harrigan WF. Laboratory Methods in Food Microbiology. San Diego, CA, USA: Academic Press; 1998.
15. Akköse A, Ünal N, Yalınkılıç B, Kaban G, Kaya M. Volatile compounds and some physico-chemical properties of pastırma produced with different nitrate levels. Asian-Australas J Anim Sci 2017; 30: 1168-1174.
16. Buscailhon S, Berdague JL, Gandemer G, Touraille C, Monin G. Effects of initial pH on compositional changes and sensory traits of French dry-cured hams. J Muscle Foods 1994; 5: 257-270.
17. Marra AI, Salgado A, Prieto B, Carballo J. Biochemical characteristics of dry cured lacon. Food Chem 1999; 67: 33-37.
18. Lorenzo JM, Fontan MCG, Gomez M, Fonseca S, Franco I, Carballo J. Study of the Micrococcaceae and Staphylococcaceae throughout the manufacture of dry cured Lacon (a Spanish traditional meat product) made without or with additives. J Food Res 2012; 1: 200-211.
19. Leistner L. Hurden-Technologie bei Fleischerzeugnissen und anderen Lebensmitteln. Lebensmittelqualität Wissenchaft und Technik. In: Stufe R, editor. Wissenschaftliche Arbeitstagung 25 Jahre Institut für Forschung und Entwicklung der Maizena Ges. MbH; 1988. pp. 323-340 (in German).
20. Geisen R, Lücke FK, Kröckel L. Starter and protective cultures for meat and meat-products. Fleischwirtsch 1992; 72: 894-898.
21. Leroy S, Lebert I, Talon R. Microorganisms in traditional fermented meats. In: Toldrá F, Hui YH, Astiasarán I, Sebranekand JG, Talon R, editors. Handbook of Fermented Meat and Poultry. 2nd ed. Oxford, UK: Wiley-Blackwell; 2015. pp. 99-105.
22. Lorenzo JM, Bermúdez R, Domínguez R, Guiotto A, Franco D, Purriños L. Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride. Food Cont 2015; 50: 763-769
23. Kaban G, Kaya M, Lücke FK. Meat starter cultures. In: Hoover DG, editor. Encyclopedia of Biotechnology in Agriculture and Food. New York, NY, USA: Taylor and Francis; 2012. pp. 1-4.
24. Mainar MS, Stravropoulou DA, Leroy F. Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review. Int J Food Microbiol 2017; 247: 24-37.
25. Marty E, Buchs J, Eugster-Meier E, Lacroix C, Meille L. Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCRRFLP. Food Microbiol 2012; 29: 157-166.
26. El-Khateib T, Schmidt U, Leistner L. Mikrobiologische Stabilitat von türkischer Pastırma. Fleischwirtsch 1987; 67: 101-105 (in German).
27. Martinez-Onandi N, Castioni A, Martin ES, Rivas-Canedo A, Nunez M, Torriani S, Picon A. Microbiota of high-pressureprocessed Serrano ham investigated by culture-dependent and culture-independent methods. Int J Food Microbiol 2017; 241: 298-307.
28. Choi S, Jung J, Jeon CO, Park W. Comparative genomic and transcriptomic analyses of NaCl-tolerant Staphylococcus sp. OJ82 isolated from fermented seafood. Appl Microbiol Biotechnol 2014; 98: 807-822.
29. Stepanović S, Dakić I, Martel A, Vaneechoutte M, Morrison D, Shittu A, Jezek P, Decostere A, Devriese LA, Haesebrouck F. A comparative evaluation of phenotypic and molecular methods in the identification of members of the Staphylococus sciuri group. Syst Appl Microbiol 2005; 28: 353-357.
30. Sindelar JJ. Natural and organic cured meat product in the United States. In: Jensen WK, Devine C, Dikeman M, editors. Encyclopedia of Meat Science. Amsterdam, the Netherlands: Elsevier; 2014. pp. 430-435.
31. Fijalkowski K, Peitler D, Karakulska J. Staphylococci isolated from ready-to-eat meat-Identification, antibiotic resistance and toxin gene profile. Int J Food Microbiol 2016; 238: 113-120.
32. Palavecino Prpich NZ, Castro MP, Cayre ME, Garro OA, Vignolo GM. Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive. Annals Microbiol 2015; 65: 1709-1719.
33. Leroy S, Giammarinaro P, Chacornac JP, Lebert I, Talon R. Biodiversity of indigenous staphylococci of naturally fermented dry sausage and manufacturing environments of small-scale processing units. Food Microbiol 2010; 27: 270-285.
34. Rodriguez M, Nunez F, Cordoba JJ, Sanabria C, Bermudez E, Asensia MA. Characterization of Staphylococcus spp. and Micrococcus spp. isolated from Iberian ham throughout the ripening process. Int J Food Microbiol 1994; 24: 329-335.
35. Villar I, Garcia Fontan MC, Prieto B, Tornadijo ME, Carballo J. A survey on the microbiological changes during the manufacture of dry-cured lacon, a Spanish traditional meat product. J Appl Microbiol 2000; 89: 1018-1026.
36. Essid I, Ismail HB, Ahmed SBH, Ghedamsi R, Hassouna M. Characterization and technological properties of Staphylococcus xylosus strains from a Tunisian traditional salted meat. Meat Sci 2007; 77: 204-212.
37. Molina I, Silla H, Flores J, Monzo JL. Study of the microbial flora in dry cured ham: 2. Micrococcaceae. Fleischwirtsch 1989; 69: 1433-1434.