• Food Science and Biotechnology
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• 제18권1호
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• pp.150-156
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• 2009

In this study, Staphylococcus carnosus isolated from traditional sucuk (Turkish dry-fermented sausage) was used in combination with Lactobacillus plantarum as a lactic culture in sucuk production. Sucuk produced with only L. plantarum was evaluated as a control group. Microbiological, physicochemical, and volatile profile characteristics of sucuk samples were investigated during ripening. In both sausages with S. carnosus and control group, pH value decreased to below 5.0 at the $3^{rd}$ day. In all samples, Aw value decreased as the ripening time progressed. Sausages with S. carnosus showed the higher nonprotein nitrogen (NPN) value than control group. However, the highest mean value for thiobarbituric acid reactive substances (TBARS) was observed in control group. Enterobacteriaceae dropped to undetectable levels at the $3^{rd}$ day in both groups. S. carnosus increased approximately 1 log unit within the first 3 days of the fermentation. In the presence of S. carnosus, significant changes were observed in only a few volatile compounds.

• Asian-Australasian Journal of Animal Sciences
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• 제13권3호
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• pp.376-380
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• 2000

This study was conducted to investigate protein and carbohydrate utilization of Micrococcus varians, Staphylococcus carnosus and Staphylococcus xylosus. Sensitivity to pH, sodium chloride, potassium sorbate and sodium nitrite of these strains was also determined. In Chinese-style beaker sausage manufacturing, the growth rate of these strains during the curing period ($20^{\circ}C$ and $30^{\circ}C$) was evaluated. The results indicated that no strains could hydrolyze azo-casein and sarcoplasmic protein and only S. xylosus could hydrolyze gelatin at $30^{\circ}C$. All of these strains could oxidize and ferment fructose and mannitol. S. carnosus and S. xylosus could slightly oxidize lactose and utilize citrate. Arabinose was oxidized by S. xylosus and sorbitol was oxidized by S. carnosus. Growth of M. varians was restricted at pH 5.0 and S. carnosus and S. xylosus were restricted at pH 4.5. S. xylosus and S. carnosus were able to grow with 0.1~0.5% potassium sorbate, 50~200 ppm sodium nitrite or 1~15% sodium chloride. S. xylosus had a higher growth rate than the other strains. Staphylococcus species grew well during curing period of Chinese-style beaker sausage then followed by Micrococcaceae.

• Asian-Australasian Journal of Animal Sciences
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• 제16권4호
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• pp.570-574
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• 2003

This study investigate the effects of starter cultures on the color stability of Chinese-style sausage. The samples were inoculated with $10^7cfu\;g^{-1}$ meat of either Staphylococcus carnosus or Staphylococcus xylosus. After mixing, curing at either $4^{\circ}C$ or $20^{\circ}C$ for 20 h and then drying at $50^{\circ}C$ for 5 h, the samples were then either vacuum packed or hung at $4^{\circ}C$ and $25^{\circ}C$ (85% R. H.). The pH, nitrite content, nitrosyl pigment content, metmyoglobin and L-, a-, b- values were measured. The pH value still remained above 6.0 during storage. Nitrite residue of all samples decreased after storage at $25^{\circ}C$ for 7 days. The samples inoculated with S. carnosus and S. xylosus had higher nitrite content (20.9-34.7 ppm) than the control (p<0.05). Samples inoculated with S. carnosus and S. xylosus had higher nitrosyl pigment content and lower metmyoglobin content than those of the control. The L- and b- values of all samples decreased but the a- values increased with storage time. The result suggested that S. carnosus and S. xylosus starter cultures be used to improve color stability of Chinese-style sausage.

• 한국식품영양학회지
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• 제12권4호
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• pp.380-386
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• 1999

Fermented sausages inoculated with starter cultures which were combined Lactobacillus curvatus and Staphylococcus carnosus(LCSC), Lactobacillus plantarum and Staphylococcus carnosus(LPSC) were manufac-tured. changes in chemical composition salinity weight loss fatty acids inosine monophosphate(IMP) and hypoxanthine (Hx) and fee amino acids during ripening of fermented sausages were investigated. Due to drying the water content was decreased while the protein and fat contents salinity and weight low were increased during ripening. No significant differences between LCSC and LPSC were found for chemical composition salinity and weight loss. During ripening unsaturated fatty acid contents was dec-reased while saturated fatty acid contents was increased. At the end of the ripening the levels of mon-oenes were slightly higher in the LPSC than in the LCSC. In both treatments IMP contents were dec-reased but no changes were observed in Hx contents during ripening. Due to ripening the increase in total and individual free amino acids were observed and contents of glutamic acid alanine leucine and lysine were greatly increased.

• Asian-Australasian Journal of Animal Sciences
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• 제13권8호
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• pp.1173-1177
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• 2000

This study investigated the nitrate reduction ability of Micrococcaceae on pigment formation in Chinese- style sausage. One hundred ppm sodium nitrite and 150 ppm sodium nitrate was added asepticly to ground pork which was then inoculated with $10^7CFU/g$ of either Micrococcus varians, Staphylococcus carnosus or Staphylococcus xylosus. All samples were cured at $20{^{\circ}C}$ or $30{^{\circ}C}$ for 3 days and then color, residue nitrite, nitrosyl pigment and residue nitrate were determined. The results indicated that samples inoculated with S. xylosus had higher a- and b- values due to nitrate reduction and pigment production after 3 days curing and these values were higher at the higher curing temperature. The nitrosyl pigment of the samples with S. xylosus had highest values after 3 days curing at both $20{^{\circ}C}$ and $30{^{\circ}C}$. However, sample inoculated with S. carnosus and S. xylosus had lower nitrate contents than the sample inoculated with M. varians. At $30{^{\circ}C}$ as well as S. carnosus and M. varians had a stronger decreasing in nitrate concentration during curing at $20{^{\circ}C}$. Moreover, samples inoculated with S. xylosus and S. carnosus had a higher residual nitrite content during curing at $20{^{\circ}C}$ or $30{^{\circ}C}$. In conclusion, two Staphylococci strains tested were most optimum starter cultures for improving pigment formation during Chinese-style sausage curing.

• Journal of Microbiology and Biotechnology
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• 제30권3호
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• pp.341-351
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• 2020

To shed light on the genetic differences among food-originated coagulase-negative Staphylococcus (CNS), we performed pan-genome analysis of five species: Staphylococcus carnosus (two strains), Staphylococcus equorum (two strains), Staphylococcus succinus (three strains), Staphylococcus xylosus (two strains), and Staphylococcus saprophyticus (one strain). The pan-genome size increases with each new strain and currently holds about 4,500 genes from 10 genomes. Specific genes were shown to be strain dependent but not species dependent. Most specific genes were of unknown function or encoded restriction-modification enzymes, transposases, or prophages. Our results indicate that unique genes have been acquired or lost by convergent evolution within individual strains.

• 한국축산식품학회지
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• 제39권6호
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• pp.877-887
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• 2019

This study was performed to determine changes in mutagenicity and biogenic amine concentrations in sausages fermented with six different starter cultures treated with vitamins C and E. Six different types of fermented sausages with different combination of starter cultures were manufactured. T1, Pediococcus acidilactici; T2, P. pentosaceus and Staphylococcus carnosus; T3, S. carnosus, S. xylosus, Debaryomyces hansenii, Lactobacillus curvatus, and P. pentosaceus; T4, S. carnosus and L. sakei; T5, S. xylosus and L. plantarum; and T6, Penicillium nalgiovensis. After treatment with vitamins C and E in fermented sausages, changes in mutagenicity and biogenic amine concentrations were measured. The sausages fermented with Staphylococcus xylosus and Lactobacillus plantarum starter cultures showed the most effective antimutagenic activity (p<0.05). The mutagenicity was further decreased in the sausages treated with vitamins C and E (p<0.05), regardless of the starter cultures. The use of Pediococcus acidilactici, S. xylosus, L. plantarum, and Penicillium nalgiovensis as starter cultures was effective in decreasing biogenic amine concentrations (p<0.05). In addition, vitamin E was more effective in decreasing the biogenic amine concentrations than vitamin C. In conclusion, we recommend the use of S. xylosus and L. plantarum as starter cultures, in addition to the use of vitamins C and E, to reduce the potential risk of meat mutagens in fermented sausages.

• 한국축산식품학회지
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• 제18권3호
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• pp.255-260
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• 1998

The aroma concentrates from mold fermented sausages were isolated by steam distillation and simultaneous steam-distillation-extraction(SDE). methods. Quantitative estimation of the aroma concentrates in mold fermented sausages was carried out by using GC-MC. Mold fermented sausages were manufactured into two types. The first was manufactured with starter culture containing Lactobacillus plantarum and Staphylococcus carnosus(LP). The second was manufactured with starter culture containing L. curvatus and S. carnosus(LC). The aroma concentrates containing hexanoic acid and 2-butyl-2-octenal were identified in mold fermented sausages immediately after manufacture. After 28 days, the volatile flavor components from LP and LC were determined to be 14 (trimethylsilylester of hexadecanoic acid and 2-methyl-3-octanol, etc.) and 16 substances(hexadecanoic acid and 1-hexadecanol, etc.), respectively. The distribution of aroma concentrates in LP and LC was different, but their panel test placed them in similarity.

• 한국식품영양과학회지
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• 제38권5호
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• pp.606-611
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• 2009

황색포도상구균 분리에 사용되고 있는 난황첨가 만니톨 식염한천배지, Baird-Parker 한천평판배지, Baird-Parker 한천평판배지(RPF) 및 Petrifilm에 대하여 성능 비교실험을 실시하였다. 민감도는 30종의 황색포도상구균에 대하여 분리배지의 특징적인 콜로니를 형성하는 비율로 측정하였는데 Baird-Parker 한천평판배지(RPF)> Petrifilm> Baird-Parker 한천평판배지> 난황첨가 만니톨 식염한천배지의 순으로 나타났다. 황색포도상구균이 아닌 균주를 이용하여 측정한 선택성은 4종 분리배지 모두 위양성을 나타내지 않았다. 인위적으로 접종한 식품에서의 회수실험은 4종 배지 모두 회수 효율이 비슷한 것으로 측정되었다. 수산건제품에서 황색포도상구균으로 추정되는 콜로니를 분리하여 4종 배지에서 위양성, 위음성 발현여부를 측정하였다. 그 결과, 황색포도상구균 이외의 대부분 분리균주에서는 위양성이 나타나지 않았지만 S. carnosus ssp carnosus의 경우 난황첨가 만니톨 식염한천배지, Baird-Parker 한천평판배지와 Petrifilm에서 위양성을 나타내었다. 그러나 Baird-Parker 한천평판배지(RPF)에서는 위양성 반응이 나타나지 않아 실험에 공시된 배지 중에서는 선택성이 상대적으로 높은 것으로 판단되었다.

• 한국미생물·생명공학회지
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• 제26권2호
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• pp.110-116
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• 1998

몇 가지 그람양성 세균에서 secY 유전자가 함유된 operon의 구성이 rplO(L15)-secY-adk라는 결과를 토대로 L15와 adk 유전자일부를 primer로 제작하여 Streptomyces lividans TK24에서 secY 유전자가 함유된 1.8kb 단편을 PCR로 증폭하여 얻은 후 secY 유전자를 cloning하였다. 전 단편을 sequencing하여 추론한 아미노산으로 상동성을 조사해 본 결과 Escherichia coli, Bacillus subtilis, Micrococcus luteus, Bacillus licheniformis, Staphylococcus carnosus, Brevibacterium flavum, Streptomyces scabies의 SecY와 각각 46%, 43%, 57%, 44%, 42%, 56%, 90%의 유사성을 보이는 것으로 나타났으며 SecY의 소수성 profile 또한 서로 유사하고 10개의 membrane spanning segment를 동일하게 가지는 것으로 나타났다. 유전자 구조도 다른 그람양성균에서와 같이 L15-SecY-Adk순 이였으며 secY 유전자의 종결코돈과 adk 유전자의 개시코돈이 한 염기를 공유하는 상태의 translational coupling 구조를 하고 있었다. 이와 같이 단백질분비에 관여하는 유전자와 ribosome 구성요소, 그리고 ATP 합성에 관여하는 요소는 세포성장에 상호 연관 작용이 있는 것으로 사료된다.