Biodiversity and characterization of gram-positive, catalase-positive cocci isolated from pastırma produced under different curing processes

Authors : Kübra FETTAHOĞLU, KÜBRA ÇİNAR, MÜKERREM KAYA, GÜZİN KABAN

Pages : 68-75

View : 24 | Download : 10

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :The aim of this study was to determine the effects of different curing temperatures insert ignore into journalissuearticles values(4 °C or 10 °C); and agents insert ignore into journalissuearticles values(KNO$_{3}$ or NaNO$_{2}$); on microbiological and physicochemical properties of pastırma and diversity of gram-positive, catalase-positive cocci insert ignore into journalissuearticles values(GCC$^{+}$); and also to investigate some technological properties of the strains. Four different groups of pastırma were produced applying different curing temperatures and agents. After production, $GCC^{+}$ isolated from pastırma were subjected to phenotypic and genotypic insert ignore into journalissuearticles values(16S rRNA sequencing); identification. Genotypically characterized strains were evaluated for their technological properties. In all groups, a$_{w}$ and pH were observed to be under 0.90 and over 5.5, respectively. In genotypic identification, 45 isolates were identified as Staphylococcus vitulinus, while other isolates identified were S. equorum insert ignore into journalissuearticles values(n = 15);, S. saprophyticus insert ignore into journalissuearticles values(n = 15);, and S. xylosus insert ignore into journalissuearticles values(n = 12);. All of the strains could grow at different salt concentrations insert ignore into journalissuearticles values(8% and 15%); and temperatures insert ignore into journalissuearticles values(4 °C, 10 °C, and 37 °C);. Four strains of S. saprophyticus showed strong lipolytic activity while nine strains of S. vitulinus had strong proteolytic activity. This study showed that different curing temperatures and agents are particularly effective on the microflora in pastırma; however, these factors do not cause a high diversity in $GCC^{+}$ in terms of species.
Keywords : Staphylococcus, pastırma, catalase positive cocci, curing temperature, nitrite, nitrate