Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive
- Autores
- Palavecino Prpich, Noelia Zulema; Castro, Marcela Paola; Cayre, María Elisa; Garro, Oscar Alfredo; Vignolo, Graciela Margarita
- Año de publicación
- 2014
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Lactic acid bacteria (LAB) and non-pathogenic staphylococci from naturally fermented sausages manufactured in northeastern Argentina were isolated and selected on the basis of physiological, technological, and safety properties. Eighty-seven isolates recovered from four small-scale facilities were studied to evaluate growth and acidification kinetics, nitrate-reductase, proteolytic, lipolytic, decarboxylase, and antagonistic activities, as well as growth ability at different temperatures, pH, and NaCl concentrations. Based on these characteristics as well as antibiotic resistance for CNC isolates, a selection and identification by sequencing the 16S rRNA gene was carried out. As a result, LAB isolates were identified as Lactobacillus sakei (seven isolates) and Lactobacillus farciminis (one isolate), while CNC revealed isolates as being Staphylococcus xylosus (two isolates), Staphylococcus vitulinus (one isolate), and Staphylococcus hominis (one isolate). Properties exhibited by selected isolates would make them eligible as starter cultures to enhance both sensorial and safety qualities of artisanal fermented sausages while keeping manufacturing traditions.
Fil: Palavecino Prpich, Noelia Zulema. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Castro, Marcela Paola. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Cayre, María Elisa. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina
Fil: Garro, Oscar Alfredo. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina - Materia
-
Dry Fermented Sausage
Lactic Acid Bacteria
Coagulase Negative Cocci
Starters Cultures
Chaco Argentina
Traditional Food - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/27935
Ver los metadatos del registro completo
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CONICET Digital (CONICET) |
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Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alivePalavecino Prpich, Noelia ZulemaCastro, Marcela PaolaCayre, María ElisaGarro, Oscar AlfredoVignolo, Graciela MargaritaDry Fermented SausageLactic Acid BacteriaCoagulase Negative CocciStarters CulturesChaco ArgentinaTraditional Foodhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Lactic acid bacteria (LAB) and non-pathogenic staphylococci from naturally fermented sausages manufactured in northeastern Argentina were isolated and selected on the basis of physiological, technological, and safety properties. Eighty-seven isolates recovered from four small-scale facilities were studied to evaluate growth and acidification kinetics, nitrate-reductase, proteolytic, lipolytic, decarboxylase, and antagonistic activities, as well as growth ability at different temperatures, pH, and NaCl concentrations. Based on these characteristics as well as antibiotic resistance for CNC isolates, a selection and identification by sequencing the 16S rRNA gene was carried out. As a result, LAB isolates were identified as Lactobacillus sakei (seven isolates) and Lactobacillus farciminis (one isolate), while CNC revealed isolates as being Staphylococcus xylosus (two isolates), Staphylococcus vitulinus (one isolate), and Staphylococcus hominis (one isolate). Properties exhibited by selected isolates would make them eligible as starter cultures to enhance both sensorial and safety qualities of artisanal fermented sausages while keeping manufacturing traditions.Fil: Palavecino Prpich, Noelia Zulema. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Castro, Marcela Paola. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Cayre, María Elisa. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; ArgentinaFil: Garro, Oscar Alfredo. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaSpringer Verlag Berlín2014-12-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/27935Palavecino Prpich, Noelia Zulema; Castro, Marcela Paola; Cayre, María Elisa; Garro, Oscar Alfredo; Vignolo, Graciela Margarita; Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive; Springer Verlag Berlín; Annals Of Microbiology; 65; 3; 17-12-2014; 1709-17191590-42611869-2044CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s13213-014-1010-0info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s13213-014-1010-0info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:49:03Zoai:ri.conicet.gov.ar:11336/27935instacron: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 09:49:03.799CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive |
title |
Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive |
spellingShingle |
Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive Palavecino Prpich, Noelia Zulema Dry Fermented Sausage Lactic Acid Bacteria Coagulase Negative Cocci Starters Cultures Chaco Argentina Traditional Food |
title_short |
Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive |
title_full |
Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive |
title_fullStr |
Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive |
title_full_unstemmed |
Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive |
title_sort |
Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive |
dc.creator.none.fl_str_mv |
Palavecino Prpich, Noelia Zulema Castro, Marcela Paola Cayre, María Elisa Garro, Oscar Alfredo Vignolo, Graciela Margarita |
author |
Palavecino Prpich, Noelia Zulema |
author_facet |
Palavecino Prpich, Noelia Zulema Castro, Marcela Paola Cayre, María Elisa Garro, Oscar Alfredo Vignolo, Graciela Margarita |
author_role |
author |
author2 |
Castro, Marcela Paola Cayre, María Elisa Garro, Oscar Alfredo Vignolo, Graciela Margarita |
author2_role |
author author author author |
dc.subject.none.fl_str_mv |
Dry Fermented Sausage Lactic Acid Bacteria Coagulase Negative Cocci Starters Cultures Chaco Argentina Traditional Food |
topic |
Dry Fermented Sausage Lactic Acid Bacteria Coagulase Negative Cocci Starters Cultures Chaco Argentina Traditional Food |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.9 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Lactic acid bacteria (LAB) and non-pathogenic staphylococci from naturally fermented sausages manufactured in northeastern Argentina were isolated and selected on the basis of physiological, technological, and safety properties. Eighty-seven isolates recovered from four small-scale facilities were studied to evaluate growth and acidification kinetics, nitrate-reductase, proteolytic, lipolytic, decarboxylase, and antagonistic activities, as well as growth ability at different temperatures, pH, and NaCl concentrations. Based on these characteristics as well as antibiotic resistance for CNC isolates, a selection and identification by sequencing the 16S rRNA gene was carried out. As a result, LAB isolates were identified as Lactobacillus sakei (seven isolates) and Lactobacillus farciminis (one isolate), while CNC revealed isolates as being Staphylococcus xylosus (two isolates), Staphylococcus vitulinus (one isolate), and Staphylococcus hominis (one isolate). Properties exhibited by selected isolates would make them eligible as starter cultures to enhance both sensorial and safety qualities of artisanal fermented sausages while keeping manufacturing traditions. Fil: Palavecino Prpich, Noelia Zulema. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Castro, Marcela Paola. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Cayre, María Elisa. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina Fil: Garro, Oscar Alfredo. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina |
description |
Lactic acid bacteria (LAB) and non-pathogenic staphylococci from naturally fermented sausages manufactured in northeastern Argentina were isolated and selected on the basis of physiological, technological, and safety properties. Eighty-seven isolates recovered from four small-scale facilities were studied to evaluate growth and acidification kinetics, nitrate-reductase, proteolytic, lipolytic, decarboxylase, and antagonistic activities, as well as growth ability at different temperatures, pH, and NaCl concentrations. Based on these characteristics as well as antibiotic resistance for CNC isolates, a selection and identification by sequencing the 16S rRNA gene was carried out. As a result, LAB isolates were identified as Lactobacillus sakei (seven isolates) and Lactobacillus farciminis (one isolate), while CNC revealed isolates as being Staphylococcus xylosus (two isolates), Staphylococcus vitulinus (one isolate), and Staphylococcus hominis (one isolate). Properties exhibited by selected isolates would make them eligible as starter cultures to enhance both sensorial and safety qualities of artisanal fermented sausages while keeping manufacturing traditions. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-12-17 |
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/11336/27935 Palavecino Prpich, Noelia Zulema; Castro, Marcela Paola; Cayre, María Elisa; Garro, Oscar Alfredo; Vignolo, Graciela Margarita; Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive; Springer Verlag Berlín; Annals Of Microbiology; 65; 3; 17-12-2014; 1709-1719 1590-4261 1869-2044 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/27935 |
identifier_str_mv |
Palavecino Prpich, Noelia Zulema; Castro, Marcela Paola; Cayre, María Elisa; Garro, Oscar Alfredo; Vignolo, Graciela Margarita; Autochthonous starter culture selection to keep traditions in the manufacture of dry sausages alive; Springer Verlag Berlín; Annals Of Microbiology; 65; 3; 17-12-2014; 1709-1719 1590-4261 1869-2044 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1007/s13213-014-1010-0 info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s13213-014-1010-0 |
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 application/pdf |
dc.publisher.none.fl_str_mv |
Springer Verlag Berlín |
publisher.none.fl_str_mv |
Springer Verlag Berlín |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
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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 |
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score |
13.13397 |