Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages

Autores
Fontana, Cecilia Alejandra; Cocconcelli, Pier Sandro; Vignolo, Graciela Margarita
Año de publicación
2005
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The dynamics of the microbial community responsible for the artisanal fermentation of dry sausage produced in Argentina was investigated by using classical and molecular approaches. The combined use of RAPD analysis with primers M13, XD9, RAPD1 and RAPD2 and 16S rDNA sequencing were applied to the identification and intraspecific differentiation of 100 strains of lactobacilli and Micrococcaceae. DGGE analysis was used to monitor the dynamic changes in population after total microbial DNA was directly extracted from sausages and subjected to PCR using V3f (GC), Bact-0124f-GC and Univ-0515r primers. The sequence analysis of 16S rDNA of the dominant species was also carried out. Lactobacillus sakei and Lactobacillus plantarum were the dominant lactic acid organisms during the fermentation while Staphylococcus saprophyticus represented the dominant species of Micrococcaceae. It was demonstrated that the ripening process of Argentinean artisanal fermented sausage is driven by a limited number of Lactobacillus and Staphylococcus strains selected from environmental microbiota by the ability to best compete under the prevailing conditions of the ecological niche. The identification of dominant communities present in this artisanal fermented sausage can help in the selection of starter cultures consisting in well adapted strains to the particular production technology.
Fil: Fontana, Cecilia Alejandra. Università Cattolica del Sacro Cuore; Italia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Cocconcelli, Pier Sandro. Università Cattolica del Sacro Cuore; Italia
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Materia
16s Rdna
Dgge
Fermented Sausages
Lactobacillus Plantarum
Lactobacillus Sakei
Rapd
Staphylococcus Saprophyticus
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/57297
Acceder
id CONICETDig_45c58b1185b3d82f3444a36b8da50452
oai_identifier_str oai:ri.conicet.gov.ar:11336/57297
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausagesFontana, Cecilia AlejandraCocconcelli, Pier SandroVignolo, Graciela Margarita16s RdnaDggeFermented SausagesLactobacillus PlantarumLactobacillus SakeiRapdStaphylococcus Saprophyticushttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The dynamics of the microbial community responsible for the artisanal fermentation of dry sausage produced in Argentina was investigated by using classical and molecular approaches. The combined use of RAPD analysis with primers M13, XD9, RAPD1 and RAPD2 and 16S rDNA sequencing were applied to the identification and intraspecific differentiation of 100 strains of lactobacilli and Micrococcaceae. DGGE analysis was used to monitor the dynamic changes in population after total microbial DNA was directly extracted from sausages and subjected to PCR using V3f (GC), Bact-0124f-GC and Univ-0515r primers. The sequence analysis of 16S rDNA of the dominant species was also carried out. Lactobacillus sakei and Lactobacillus plantarum were the dominant lactic acid organisms during the fermentation while Staphylococcus saprophyticus represented the dominant species of Micrococcaceae. It was demonstrated that the ripening process of Argentinean artisanal fermented sausage is driven by a limited number of Lactobacillus and Staphylococcus strains selected from environmental microbiota by the ability to best compete under the prevailing conditions of the ecological niche. The identification of dominant communities present in this artisanal fermented sausage can help in the selection of starter cultures consisting in well adapted strains to the particular production technology.Fil: Fontana, Cecilia Alejandra. Università Cattolica del Sacro Cuore; Italia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Cocconcelli, Pier Sandro. Università Cattolica del Sacro Cuore; ItaliaFil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaElsevier Science2005-08-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/57297Fontana, Cecilia Alejandra; Cocconcelli, Pier Sandro; Vignolo, Graciela Margarita; Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages; Elsevier Science; International Journal of Food Microbiology; 103; 2; 25-8-2005; 131-1420168-1605CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2004.11.046info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160505000796info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:00:58Zoai:ri.conicet.gov.ar:11336/57297instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:00:59.094CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages
title Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages
spellingShingle Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages
Fontana, Cecilia Alejandra
16s Rdna
Dgge
Fermented Sausages
Lactobacillus Plantarum
Lactobacillus Sakei
Rapd
Staphylococcus Saprophyticus
title_short Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages
title_full Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages
title_fullStr Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages
title_full_unstemmed Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages
title_sort Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages
dc.creator.none.fl_str_mv Fontana, Cecilia Alejandra
Cocconcelli, Pier Sandro
Vignolo, Graciela Margarita
author Fontana, Cecilia Alejandra
author_facet Fontana, Cecilia Alejandra
Cocconcelli, Pier Sandro
Vignolo, Graciela Margarita
author_role author
author2 Cocconcelli, Pier Sandro
Vignolo, Graciela Margarita
author2_role author
author
dc.subject.none.fl_str_mv 16s Rdna
Dgge
Fermented Sausages
Lactobacillus Plantarum
Lactobacillus Sakei
Rapd
Staphylococcus Saprophyticus
topic 16s Rdna
Dgge
Fermented Sausages
Lactobacillus Plantarum
Lactobacillus Sakei
Rapd
Staphylococcus Saprophyticus
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The dynamics of the microbial community responsible for the artisanal fermentation of dry sausage produced in Argentina was investigated by using classical and molecular approaches. The combined use of RAPD analysis with primers M13, XD9, RAPD1 and RAPD2 and 16S rDNA sequencing were applied to the identification and intraspecific differentiation of 100 strains of lactobacilli and Micrococcaceae. DGGE analysis was used to monitor the dynamic changes in population after total microbial DNA was directly extracted from sausages and subjected to PCR using V3f (GC), Bact-0124f-GC and Univ-0515r primers. The sequence analysis of 16S rDNA of the dominant species was also carried out. Lactobacillus sakei and Lactobacillus plantarum were the dominant lactic acid organisms during the fermentation while Staphylococcus saprophyticus represented the dominant species of Micrococcaceae. It was demonstrated that the ripening process of Argentinean artisanal fermented sausage is driven by a limited number of Lactobacillus and Staphylococcus strains selected from environmental microbiota by the ability to best compete under the prevailing conditions of the ecological niche. The identification of dominant communities present in this artisanal fermented sausage can help in the selection of starter cultures consisting in well adapted strains to the particular production technology.
Fil: Fontana, Cecilia Alejandra. Università Cattolica del Sacro Cuore; Italia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Cocconcelli, Pier Sandro. Università Cattolica del Sacro Cuore; Italia
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
description The dynamics of the microbial community responsible for the artisanal fermentation of dry sausage produced in Argentina was investigated by using classical and molecular approaches. The combined use of RAPD analysis with primers M13, XD9, RAPD1 and RAPD2 and 16S rDNA sequencing were applied to the identification and intraspecific differentiation of 100 strains of lactobacilli and Micrococcaceae. DGGE analysis was used to monitor the dynamic changes in population after total microbial DNA was directly extracted from sausages and subjected to PCR using V3f (GC), Bact-0124f-GC and Univ-0515r primers. The sequence analysis of 16S rDNA of the dominant species was also carried out. Lactobacillus sakei and Lactobacillus plantarum were the dominant lactic acid organisms during the fermentation while Staphylococcus saprophyticus represented the dominant species of Micrococcaceae. It was demonstrated that the ripening process of Argentinean artisanal fermented sausage is driven by a limited number of Lactobacillus and Staphylococcus strains selected from environmental microbiota by the ability to best compete under the prevailing conditions of the ecological niche. The identification of dominant communities present in this artisanal fermented sausage can help in the selection of starter cultures consisting in well adapted strains to the particular production technology.
publishDate 2005
dc.date.none.fl_str_mv 2005-08-25
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/57297
Fontana, Cecilia Alejandra; Cocconcelli, Pier Sandro; Vignolo, Graciela Margarita; Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages; Elsevier Science; International Journal of Food Microbiology; 103; 2; 25-8-2005; 131-142
0168-1605
CONICET Digital
CONICET
url http://hdl.handle.net/11336/57297
identifier_str_mv Fontana, Cecilia Alejandra; Cocconcelli, Pier Sandro; Vignolo, Graciela Margarita; Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages; Elsevier Science; International Journal of Food Microbiology; 103; 2; 25-8-2005; 131-142
0168-1605
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijfoodmicro.2004.11.046
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160505000796
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269668087169024
score 13.13397

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