Technological and Safety Characterization of Kocuria rhizophila Isolates From Traditional Ethnic Dry-Cured Ham of Nuodeng, Southwest China

Nuodeng ham is known for its unique processing techniques and flavor. In the present study, proteolytic microorganisms from cured artisanal Nuodeng ham were investigated in order to identify and select potential starter cultures for its faster and safer fermentation. Eight isolates, accounting for 5...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Qiao Shi, Xinrui Wang, Zijing Ju, Biqin Liu, Changwei Lei, Hongning Wang, Hong Li
Formato: article
Lenguaje:EN
Publicado: Frontiers Media S.A. 2021
Materias:
Acceso en línea:https://doaj.org/article/f3c82ea3f9a0456dba35d85125e9b989
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
id oai:doaj.org-article:f3c82ea3f9a0456dba35d85125e9b989
record_format dspace
spelling oai:doaj.org-article:f3c82ea3f9a0456dba35d85125e9b9892021-11-15T06:53:48ZTechnological and Safety Characterization of Kocuria rhizophila Isolates From Traditional Ethnic Dry-Cured Ham of Nuodeng, Southwest China1664-302X10.3389/fmicb.2021.761019https://doaj.org/article/f3c82ea3f9a0456dba35d85125e9b9892021-11-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fmicb.2021.761019/fullhttps://doaj.org/toc/1664-302XNuodeng ham is known for its unique processing techniques and flavor. In the present study, proteolytic microorganisms from cured artisanal Nuodeng ham were investigated in order to identify and select potential starter cultures for its faster and safer fermentation. Eight isolates, accounting for 57% of proteolytic microorganisms, were found to be related to Kocuria rhizophila. Relevant properties of K. rhizophila as potential starter culture were evaluated in vitro for the first time. Intra-species diversities were found in phylogenetic and physiological properties of K. rhizophila isolates. Nevertheless, desirable attributes, such as halo-tolerance, nitrate reductase and protease activity, as well as the absence of antimicrobial resistance and amino acid decarboxylase activity, were observed in selected isolates. Moreover, genome analysis of isolates K24 and K45 confirmed their lack of typical genes for virulence, antimicrobial resistance and amino acid decarboxylase. K. rhizophila may thus represent a novel starter candidate of coagulase-negative cocci group and contribute to color and flavor development of fermented meats.Qiao ShiXinrui WangZijing JuBiqin LiuChangwei LeiHongning WangHong LiFrontiers Media S.A.articlecoagulase–negative coccistarter culturenitrate reductaseproteaseamino acid decarboxylaseMicrobiologyQR1-502ENFrontiers in Microbiology, Vol 12 (2021)
institution DOAJ
collection DOAJ
language EN
topic coagulase–negative cocci
starter culture
nitrate reductase
protease
amino acid decarboxylase
Microbiology
QR1-502
spellingShingle coagulase–negative cocci
starter culture
nitrate reductase
protease
amino acid decarboxylase
Microbiology
QR1-502
Qiao Shi
Xinrui Wang
Zijing Ju
Biqin Liu
Changwei Lei
Hongning Wang
Hong Li
Technological and Safety Characterization of Kocuria rhizophila Isolates From Traditional Ethnic Dry-Cured Ham of Nuodeng, Southwest China
description Nuodeng ham is known for its unique processing techniques and flavor. In the present study, proteolytic microorganisms from cured artisanal Nuodeng ham were investigated in order to identify and select potential starter cultures for its faster and safer fermentation. Eight isolates, accounting for 57% of proteolytic microorganisms, were found to be related to Kocuria rhizophila. Relevant properties of K. rhizophila as potential starter culture were evaluated in vitro for the first time. Intra-species diversities were found in phylogenetic and physiological properties of K. rhizophila isolates. Nevertheless, desirable attributes, such as halo-tolerance, nitrate reductase and protease activity, as well as the absence of antimicrobial resistance and amino acid decarboxylase activity, were observed in selected isolates. Moreover, genome analysis of isolates K24 and K45 confirmed their lack of typical genes for virulence, antimicrobial resistance and amino acid decarboxylase. K. rhizophila may thus represent a novel starter candidate of coagulase-negative cocci group and contribute to color and flavor development of fermented meats.
format article
author Qiao Shi
Xinrui Wang
Zijing Ju
Biqin Liu
Changwei Lei
Hongning Wang
Hong Li
author_facet Qiao Shi
Xinrui Wang
Zijing Ju
Biqin Liu
Changwei Lei
Hongning Wang
Hong Li
author_sort Qiao Shi
title Technological and Safety Characterization of Kocuria rhizophila Isolates From Traditional Ethnic Dry-Cured Ham of Nuodeng, Southwest China
title_short Technological and Safety Characterization of Kocuria rhizophila Isolates From Traditional Ethnic Dry-Cured Ham of Nuodeng, Southwest China
title_full Technological and Safety Characterization of Kocuria rhizophila Isolates From Traditional Ethnic Dry-Cured Ham of Nuodeng, Southwest China
title_fullStr Technological and Safety Characterization of Kocuria rhizophila Isolates From Traditional Ethnic Dry-Cured Ham of Nuodeng, Southwest China
title_full_unstemmed Technological and Safety Characterization of Kocuria rhizophila Isolates From Traditional Ethnic Dry-Cured Ham of Nuodeng, Southwest China
title_sort technological and safety characterization of kocuria rhizophila isolates from traditional ethnic dry-cured ham of nuodeng, southwest china
publisher Frontiers Media S.A.
publishDate 2021
url https://doaj.org/article/f3c82ea3f9a0456dba35d85125e9b989
work_keys_str_mv AT qiaoshi technologicalandsafetycharacterizationofkocuriarhizophilaisolatesfromtraditionalethnicdrycuredhamofnuodengsouthwestchina
AT xinruiwang technologicalandsafetycharacterizationofkocuriarhizophilaisolatesfromtraditionalethnicdrycuredhamofnuodengsouthwestchina
AT zijingju technologicalandsafetycharacterizationofkocuriarhizophilaisolatesfromtraditionalethnicdrycuredhamofnuodengsouthwestchina
AT biqinliu technologicalandsafetycharacterizationofkocuriarhizophilaisolatesfromtraditionalethnicdrycuredhamofnuodengsouthwestchina
AT changweilei technologicalandsafetycharacterizationofkocuriarhizophilaisolatesfromtraditionalethnicdrycuredhamofnuodengsouthwestchina
AT hongningwang technologicalandsafetycharacterizationofkocuriarhizophilaisolatesfromtraditionalethnicdrycuredhamofnuodengsouthwestchina
AT hongli technologicalandsafetycharacterizationofkocuriarhizophilaisolatesfromtraditionalethnicdrycuredhamofnuodengsouthwestchina
_version_ 1718428593143414784