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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/27935
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-09-29T09:42:35Zoai: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:34982025-09-29 09:42:35.658CONICET 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
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
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score 13.070432

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