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...

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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:	coagulase–negative cocci starter culture nitrate reductase protease amino acid decarboxylase Microbiology QR1-502
Acceso en línea:	https://doaj.org/article/f3c82ea3f9a0456dba35d85125e9b989
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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
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Technological and Safety Characterization of Kocuria rhizophila Isolates From Traditional Ethnic Dry-Cured Ham of Nuodeng, Southwest China

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