INRA, UR 454 Microbiologie, F-63122 Saint-Genès Champanelle, France.
Food Microbiol. 2010 Apr;27(2):294-301. doi: 10.1016/j.fm.2009.11.005. Epub 2009 Nov 10.
The staphylococcal community of the environments of nine French small-scale processing units and their naturally fermented meat products was identified by analyzing 676 isolates. Fifteen species were accurately identified using validated molecular methods. The three prevalent species were Staphylococcus equorum (58.4%), Staphylococcus saprophyticus (15.7%) and Staphylococcus xylosus (9.3%). S. equorum was isolated in all the processing units in similar proportion in meat and environmental samples. S. saprophyticus was also isolated in all the processing units with a higher percentage in environmental samples. S. xylosus was present sporadically in the processing units and its prevalence was higher in meat samples. The genetic diversity of the strains within the three species isolated from one processing unit was studied by PFGE and revealed a high diversity for S. equorum and S. saprophyticus both in the environment and the meat isolates. The genetic diversity remained high through the manufacturing steps. A small percentage of the strains of the two species share the two ecological niches. These results highlight that some strains, probably introduced by the meat, will persist in the manufacturing environment, while other strains are more adapted to the meat products.
通过分析 676 株分离株，鉴定了 9 个法国小规模加工单元及其自然发酵肉类产品的环境葡萄球菌群落。使用经过验证的分子方法准确鉴定了 15 个种。三种主要的种是马葡萄球菌（58.4%）、腐生葡萄球菌（15.7%）和木糖葡萄球菌（9.3%）。S. equorum 在所有加工单元的肉和环境样本中以相似的比例分离。S. saprophyticus 也在所有加工单元中分离出来，在环境样本中的比例更高。S. xylosus 偶尔出现在加工单元中，其在肉样本中的流行率更高。通过 PFGE 研究了从一个加工单元中分离出的三种种的菌株的遗传多样性，结果表明 S. equorum 和 S. saprophyticus 在环境和肉分离株中均具有高度多样性。遗传多样性在整个生产过程中保持较高水平。两种种的一小部分菌株共享两个生态位。这些结果表明，一些可能由肉引入的菌株将在生产环境中持续存在，而其他菌株则更适应肉类产品。
