Department of Food Science, University of Udine, via Sondrio 2/A, 33100 Udine, Italy.
Food Microbiol. 2012 Apr;29(2):178-86. doi: 10.1016/j.fm.2011.09.005. Epub 2011 Sep 22.
The aim of this study was to compare the ecology of catalase-positive cocci (CPC) present in traditional fermented sausages produced using different breeds of pork, each of which was raised in two different environments and processed using two different technologies. Semi-quantitative molecular methods were used to determine bacterial identities. Almost all fermentations were characterised by a significant increase in CPC during the first few days of fermentation, reaching values of 10(5)-10(6) cfu g(-1) within 3 days. Staphylococcus xylosus and Staphylococcus equorum species, which were detected over the course of fermentation, were found to be the predominant population in all the monitored fermentation. Staphylococcus haemolyticus, Staphylococcus lentus, Micrococcus luteus, Macrococcus caseolyticus and Staphylococcus succinus were also present, but their concentrations were found to vary under the different experimental conditions. Using cluster analysis, we concluded that a plant-specific CPC ecology existed. In addition, the breed of pork used for production was found to influence the presence of some CPC species. However, from this study, it was not possible to reach the same conclusion regarding the breeding system used.
本研究旨在比较使用不同品种猪肉、在两种不同环境中饲养并采用两种不同技术加工的传统发酵香肠中存在的过氧化氢酶阳性球菌（CPC）的生态学特征。采用半定量分子方法确定细菌的身份。几乎所有的发酵过程在发酵的最初几天内都会显著增加 CPC，在 3 天内达到 10(5)-10(6)cfu/g 的水平。在发酵过程中检测到的葡萄球菌属（Staphylococcus）的 Xylosus 和 equorum 种是所有监测发酵中主要的种群。同时还存在溶血葡萄球菌（Staphylococcus haemolyticus）、迟缓葡萄球菌（Staphylococcus lentus）、藤黄微球菌（Micrococcus luteus）、巨球菌（Macrococcus caseolyticus）和藤黄八叠球菌（Staphylococcus succinus），但它们的浓度在不同的实验条件下有所不同。通过聚类分析，我们得出了一个植物特异性 CPC 生态系统的存在。此外，用于生产的猪肉品种被发现会影响一些 CPC 物种的存在。然而，从本研究中，无法得出关于所使用的饲养系统的相同结论。
