Título:	Phenotypic and molecular characterization of staphylococcus xylosus: technological potential for use in fermented sausage
Autor:	FIORENTINI, A. M. SAWITZKI, M. C. BERTOL, T. M. BROD, F. C. A. PELISSER, M. R. ARISI, A. C. M. SANT'ANNA, E. S.
Afiliación:	ÂNGELA MARIA FIORENTINI, UFSC; MARISTELA CORTEZ SAWITZKI, UFSC; TERESINHA MARISA BERTOL, CNPSA; FÁBIO CRISTIANO ANGONESI BROD, UFSC; MARCIA REGINA PELISSER, UFSC; ANA CAROLINA MAISONNAVE ARISI, UFSC; ERNANI SEBASTIÃO SANT'ANNA, UFSC.
Año:	2009
Referencia:	Brazilian Archives of Biology and Technology, Curitiba, v. 52, n.3, p. 737-746. May/June 2009. Disponível em: <http://www.scielo.br/scielo.php?pid=S1516-89132009000300026&script=sci_arttext>. Acesso em: 09 fev. 2010
Descripción:	Abstract: Micrococcaceae strains are applied to fermented sausage as starter cultures, where several members of this family are naturally found. The aim of the present work was to isolate and characterize Staphylococcus xylosus from artisanal sausages produced in South Region of Brazil. From 89 isolates presenting catalase positive and coagulase negative activities, 25 strains were selected for phenotypic characterization. Nine strains identified as Staphylococcus xylosus by API-STAPH were evaluated for their nitrate reduction capacity, which showed satisfactory growth of the strains in the presence of nitrite and sodium chloride, demonstrating their potential for use as starter cultures in fermented sausage. The strains were also evaluated through genus and species-specific PCR, which showed only two as S. xylosus, differing from results found in phenotypic characterization.
NAL Thesaurus:	Staphylococcus xylosus Starter cultures
Palabras clave:	Fermented sausage
Notas:	Projeto/Plano da Ação: 01.06.60.106-07
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPSA)