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Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation

A total of 332 staphylococcal strains, mainly isolated from meat, were screened for antibacterial activity. Eighteen strains exhibited antibacterial activity towards species within the same genus. These antibacterial strains were further screened against Clostridium botulinum, to assess their potent...

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Autores principales: Van der Veken, David, Benhachemi, Rafik, Charmpi, Christina, Ockerman, Lore, Poortmans, Marijke, Van Reckem, Emiel, Michiels, Chris, Leroy, Frédéric
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074764/
https://www.ncbi.nlm.nih.gov/pubmed/31991613
http://dx.doi.org/10.3390/microorganisms8020167
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author Van der Veken, David
Benhachemi, Rafik
Charmpi, Christina
Ockerman, Lore
Poortmans, Marijke
Van Reckem, Emiel
Michiels, Chris
Leroy, Frédéric
author_facet Van der Veken, David
Benhachemi, Rafik
Charmpi, Christina
Ockerman, Lore
Poortmans, Marijke
Van Reckem, Emiel
Michiels, Chris
Leroy, Frédéric
author_sort Van der Veken, David
collection PubMed
description A total of 332 staphylococcal strains, mainly isolated from meat, were screened for antibacterial activity. Eighteen strains exhibited antibacterial activity towards species within the same genus. These antibacterial strains were further screened against Clostridium botulinum, to assess their potential as anticlostridial starter cultures for the development of fermented meat products without added nitrate or nitrite. Only Staphylococcus sciuri IMDO-S72 had the ability to inhibit all clostridial strains tested, whilst displaying additional activity against Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus. Apart from their potential as bioprotective cultures, the staphylococcal collection was also screened for biogenic amine production, as these compounds may compromise food quality. To this end, ultra-high-performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS) was applied. A low incidence of biogenic amine production was found, with tyramine and β-phenylethylamine being the most prevalent ones. Concentrations remained relatively low (< 52 mg/L) after a prolonged incubation period, posing no or little threat towards food safety. Taken together, S. sciuri IMDO-S72 could serve as an interesting candidate for the bioprotection of fermented meats as it showed promising antibacterial activity as well as absence of biogenic amine production.
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spelling pubmed-70747642020-03-20 Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation Van der Veken, David Benhachemi, Rafik Charmpi, Christina Ockerman, Lore Poortmans, Marijke Van Reckem, Emiel Michiels, Chris Leroy, Frédéric Microorganisms Article A total of 332 staphylococcal strains, mainly isolated from meat, were screened for antibacterial activity. Eighteen strains exhibited antibacterial activity towards species within the same genus. These antibacterial strains were further screened against Clostridium botulinum, to assess their potential as anticlostridial starter cultures for the development of fermented meat products without added nitrate or nitrite. Only Staphylococcus sciuri IMDO-S72 had the ability to inhibit all clostridial strains tested, whilst displaying additional activity against Bacillus cereus, Listeria monocytogenes and Staphylococcus aureus. Apart from their potential as bioprotective cultures, the staphylococcal collection was also screened for biogenic amine production, as these compounds may compromise food quality. To this end, ultra-high-performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS) was applied. A low incidence of biogenic amine production was found, with tyramine and β-phenylethylamine being the most prevalent ones. Concentrations remained relatively low (< 52 mg/L) after a prolonged incubation period, posing no or little threat towards food safety. Taken together, S. sciuri IMDO-S72 could serve as an interesting candidate for the bioprotection of fermented meats as it showed promising antibacterial activity as well as absence of biogenic amine production. MDPI 2020-01-24 /pmc/articles/PMC7074764/ /pubmed/31991613 http://dx.doi.org/10.3390/microorganisms8020167 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Van der Veken, David
Benhachemi, Rafik
Charmpi, Christina
Ockerman, Lore
Poortmans, Marijke
Van Reckem, Emiel
Michiels, Chris
Leroy, Frédéric
Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation
title Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation
title_full Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation
title_fullStr Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation
title_full_unstemmed Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation
title_short Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation
title_sort exploring the ambiguous status of coagulase-negative staphylococci in the biosafety of fermented meats: the case of antibacterial activity versus biogenic amine formation
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074764/
https://www.ncbi.nlm.nih.gov/pubmed/31991613
http://dx.doi.org/10.3390/microorganisms8020167
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