Amadoro, C.; Rossi, F.; Poltronieri, P.; Marino, L.; Colavita, G. Diversity and Safety Aspects of Coagulase-Negative Staphylococci in Ventricina del Vastese Italian Dry Fermented Sausage. Appl. Sci.2022, 12, 13042.
Amadoro, C.; Rossi, F.; Poltronieri, P.; Marino, L.; Colavita, G. Diversity and Safety Aspects of Coagulase-Negative Staphylococci in Ventricina del Vastese Italian Dry Fermented Sausage. Appl. Sci. 2022, 12, 13042.
Amadoro, C.; Rossi, F.; Poltronieri, P.; Marino, L.; Colavita, G. Diversity and Safety Aspects of Coagulase-Negative Staphylococci in Ventricina del Vastese Italian Dry Fermented Sausage. Appl. Sci.2022, 12, 13042.
Amadoro, C.; Rossi, F.; Poltronieri, P.; Marino, L.; Colavita, G. Diversity and Safety Aspects of Coagulase-Negative Staphylococci in Ventricina del Vastese Italian Dry Fermented Sausage. Appl. Sci. 2022, 12, 13042.
Abstract
Ventricina del Vastese is a traditional dry fermented sausage from Central Italy not yet charac-terized for occurrence, identity and safety of coagulase negative staphylococci (CNS), a bacterial group technologically important for this kind of products. Therefore, in this study, 98 CNS isolates from four manufacturers were differentiated by Repetitive element palindromic PCR (Rep-PCR) and identified by 16S rRNA gene sequencing. These were examined for genes encoding biogenic amine (BA) production, resistance to aminoglycosides, β-lactams and tetracyclines and staphylococcal enterotoxins (SEs). Staphylococcus succinus (55%) predominated, followed by S. xylosus (30%), S. epidermidis (7.4%), S. equorum (3.1%), S. saprophyticus (3.1%) and S. warneri (1%). One S. succinus subsp. casei isolate was slightly β-hemolytic. SEs and the histidine decarboxylase gene hdcA were not detected, while the tyrosine decarboxylase gene tdcA was detected in four S. xylosus isolates. A blaZ beta-lactamase gene and tetracycline resistance genes tetK (six isolates) and tetA (one isolate also bearing tetK) were found, respectively. However, fewer hazardous and AR traits compared to CNS examined in other studies were found, as a probable consequence of using meat from animals reared in conditions that allow to minimize pathogen circulation and antibiotic use. Therefore, appropriate production conditions can reduce these threats.
Keywords
fermented sausage; Ventricina del Vastese; traditional production; coagulase negative staphylo-cocci; hazardous genetic traits; antibiotic resistance
Subject
Biology and Life Sciences, Immunology and Microbiology
Copyright:
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