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Characterization of Staphylococcus xylosus and Styphylococcus carnosus isolated from Slovak meat products
Title Characterization of Staphylococcus xylosus and Styphylococcus carnosus isolated from Slovak meat products Author Pogány Simonová Monika 1977 SAVFYHOZ - Ústav fyziológie hospodárskych zvierat SAV SCOPUS RID ORCID Co-authors Strompfová Viola 1975 SAVFYHOZ - Ústav fyziológie hospodárskych zvierat SAV SCOPUS RID ORCID Marciňáková Miroslava SAVFYHOZ - Ústav fyziológie hospodárskych zvierat SAV Lauková Andrea 1958 SAVFYHOZ - Ústav fyziológie hospodárskych zvierat SAV SCOPUS RID ORCID Vesterlund S. Moratalla M.L. Bover-Cid S. Another authors Vidal-Carou M.C. (Author) Source document Meat Science. Vol. 73, no. 4 (2006), p. 559-564 Language eng - English Country GB - Great Britian Document kind rozpis článkov z periodík (rbx) Citations BONOMO, M.G. - RICCIARDI, A. - ZOTTA, T. - SICO, M.A. - SALZANO, G. Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy). In MEAT SCIENCE. ISSN 0309-1740, SEP 2009, vol. 83, no. 1, p. 15-23. FIORENTINI, A.M. - SAWITZKI, M.C. - BERTOL, T.M. - SANT'ANNA, E.S. VIABILITY OF STAPHYLOCOCCUS XYLOSUS ISOLATED FROM ARTISANAL SAUSAGES FOR APPLICATION AS STARTER CULTURES IN MEAT PRODUCTS. In BRAZILIAN JOURNAL OF MICROBIOLOGY. ISSN 1517-8382, JAN-MAR 2009, vol. 40, no. 1, p. 129-133. CONTE, F. - PASSANTINO, A. Guidelines for physical, chemical and hygienic quality and safety control of donkey's milk. In MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL. ISSN 0026-3788, 2009, vol. 64, no. 1, p. 85-88. CEGIELKA, A. - MASLOWSKA, K.A. Application possibilities of probiotic bacteria in meat products. In MEDYCYNA WETERYNARYJNA. ISSN 0025-8628, 2009, vol. 65, no. 11, p. 735-738 DE LAS RIVAS, B. - RUIZ-CAPILLAS, C. - CARRASCOSA, A.V. - CURIEL, J.A. - JIMENEZ-COLMENERO, F. - MUNOZ, R. Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured "chorizo" sausage treated with high pressure and kept in chilled storage. In MEAT SCIENCE. ISSN 0309-1740, OCT 2008, vol. 80, no. 2, p. 272-277. COCOLIN, L. - DOLCI, P. - RANTSIOU, K. Molecular methods for identification of microorganisms in traditional meat products. (Book chapter) In: MEAT BIOTECHNOLOGY. Springer New York 2008, ISBN 978-038779381-8, 2008, p. 91-127 ESSID, I. - BEN ISMAIL, H. - AHMED, S.B.H. - GHEDAMSI, R. - HASSOUNA, M. Characterization and technological properties of Staphylococcus xylosus strains isolated from a Tunisian traditional salted meat. In MEAT SCIENCE. ISSN 0309-1740, OCT 2007, vol. 77, no. 2, p. 204-212. BABIC, I. - MARKOV, K. - KOVACEVIC, D. - TRONTEL, A. - SLAVICA, A. - DUGUM, J. - CVEK, D. - SVETEC, I. K. - POSAVEC, S. - FRECE, J. Identification and characterization of potential autochthonous starter cultures from a Croatian "brand" product "Slavonski kulen". In MEAT SCIENCE. ISSN 0309-1740, JUL 2011, vol. 88, no. 3, p. 517-524. MARINO, M. - FRIGO, F. - BARTOLOMEOLI, I. - MAIFRENI, M. Safety-related properties of staphylococci isolated from food and food environments. In JOURNAL OF APPLIED MICROBIOLOGY. ISSN 1364-5072, FEB 2011, vol. 110, no. 2, p. 550-561. DAL BELLO, Barbara - RANTSIOU, Kalliopi - BELLIO, Alberto - ZEPPA, Giuseppe - AMBROSOLI, Roberto - CIVERA, Tiziana - COCOLIN, Luca. Microbial ecology of artisanal products from North West of Italy and antimicrobial activity of the autochthonous populations. In LWT-FOOD SCIENCE AND TECHNOLOGY. ISSN 0023-6438, SEP 2010, vol. 43, no. 7, p. 1151-1159. PARAMITHIOTIS, S. - DROSINO9S, E.H. - SOFOS, J.N. - NYCHAS, G.E. Fermentation: Microbiology and Biochemistry (Book chapter). In: HANDBOOK OF MEAT PROCESSING. ISBN: 978-081382182-5, Wiley Blackwell 2010, p. 185-198 BETTACHE, G. - FATMA, A. - MILOUD, H. - MEBROUK, K. Isolation and identification of lactic acid bacteria from Dhan, a traditional butter and their major technological traits. In WORLD APPLIED SCIENCES JOURNAL. ISSN 1818-4952, 2012, vol. 17, no. 4, p. 480-488 ESSID, Ines - HASSOUNA, Mnasser. Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage. FOOD CONTROL. ISSN 0956-7135, AUG 2013, vol. 32, no. 2, p. 707-714. VANDZUROVA, A. - BACKOR, P. - JAVORSKY, P. - PRISTAS, P. Staphylococcus nepalensis in the guano of bats (Mammalia). VETERINARY MICROBIOLOGY. ISSN 0378-1135, MAY 31 2013, vol. 164, no. 1-2, p. 116-121. MANGIA, Nicoletta P. - TRANI, Antonio - DI LUCCIA, Aldo - FACCIA, Michele - GAMBACORTA, Giuseppe - FANCELLO, Francesco - DEIANA, Pietrino. Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage. EUROPEAN FOOD RESEARCH AND TECHNOLOGY. ISSN 1438-2377, MAR 2013, vol. 236, no. 3, p. 557-566. LANDETA, G. - CURIEL, J. A. - CARRASCOSA, A. V. - MUNOZ, R. - DE LAS RIVAS, B. Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat products. MEAT SCIENCE. ISSN 0309-1740, MAR 2013, vol. 93, no. 3, p. 387-396. JIA, N. - MA, H. - LIU, D. - KONG, B. Effect of direct vat starter culture on quality of fermented beef jerky. In JOURNAL OF CHINESE INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY. ISSN 1009-7848, 2014, vol. 14, no. 12, p. 106-112 JIA, N. - MA, H. - HAN, Q. - KONG, B. - XIA, X. - LIU, Q. High-density culture conditions of Staphylococcus xylosus. In JOURNAL OF CHINESE INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY. ISSN 1009-7848, 2014, vol. 14, no. 7, p. 130-137 CHEN, Qian - LI, Pei-jun - KONG, Bao-hua - LIU, Qian - XIA, Xiu-fang - LI, Jing. Effect of Staphylococcus xylosus and Lactobacillus fermentum inoculation on raw pork batters and optimization of the fermentation conditions. ADVANCES IN CHEMISTRY RESEARCH II, PTS 1-3. ISSN 1022-6680, 2012, vol. 554-556, p. 1133-1139. BROD, F.C.A. - PELISSER, M.R. - BERTOLDO, J.B. - VERNAL, J. - BLOCH, C. - TERENZI, H. - ARISI, A.C.M. Heterologous Expression and Purification of a Heat-Tolerant Staphylococcus xylosus Lipase. MOLECULAR BIOTECHNOLOGY. ISSN 1073-6085, FEB 2010, vol. 44, no. 2, p. 110-119. WU, Y.T. - CUI, C. - SUN, W.Z. - YANG, B. - ZHAO, M.M. EFFECTS OF STAPHYLOCOCCUS CONDIMENTI AND MICROCOCCUS CASEOLYTICUS ON THE VOLATILE COMPOUNDS OF CANTONESE SAUSAGE. JOURNAL OF FOOD PROCESS ENGINEERING. ISSN 0145-8876, DEC 2009, vol. 32, no. 6, p. 844-854. SEMEDO-LEMSADDEK, T. - CARVALHO, L. - TEMPERA, C. - FERNANDES, M.H. - FERNANDES, M.J. - ELIAS, M. - BARRETO, A.S. - FRAQUEZA, M.J. Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages. JOURNAL OF FOOD SCIENCE. ISSN 0022-1147, MAY 2016, vol. 81, no. 5, p. M1197-M1202. ALESSANDRIA, V. - RANTSIOU, K. - DOLCI, P. - COCOLIN, L. Methodologies for the Study of Microbial Ecology in Fermented Sausages. HANDBOOK OF FERMENTED MEAT AND POULTRY, 2ND EDITION. 2015, p. 177-188. AL-AHMAD, S. The effect of starter cultures on the Physico–chemical, microbiological and sensory characteristics of semi-dried sausages. INTERNATIONAL JOURNAL OF CHEMTECH RESEARCH. ISSN 09744290, 2015, vol. 7, no. 4, p. 2020-2028 MEJRI, Lobna - VASQUEZ-VILLANUEVA, Romy - HASSOUNA, Mnasser - LUISA MARINA, Maria - CONCEPCION GARCIA, Maria. Identification of peptides with antioxidant and antihypertensive capacities by RP-HPLC-Q-TOF-MS in dry fermented camel sausages inoculated with different starter cultures and ripening times. In FOOD RESEARCH INTERNATIONAL. ISSN 0963-9969, 2017, vol. 100, no., pp. 708-716. ZENG, Xuefeng - XIA, Wenshui - JIANG, Qixing - XU, Yanshun - FAN, Jing. Contribution of Mixed Starter Cultures to Flavor Profile of Suanyu A Traditional Chinese Low-Salt Fermented Whole Fish. In JOURNAL OF FOOD PROCESSING AND PRESERVATION. ISSN 0145-8892, 2017, vol. 41, no. 5, art. no. e13131. LARANJO, Marta - ELIAS, Miguel - FRAQUEZA, Maria Joao. The Use of Starter Cultures in Traditional Meat Products. In JOURNAL OF FOOD QUALITY. ISSN 0146-9428, 2017, vol., art. no. 9546026. BONOMO, Maria Grazia - CAFARO, Caterina - SALZANO, Giovanni. Application of molecular methods in fermented meat microbiota: Biotechnological and food safety benefits. In Fermented Meat Products: Health Aspects, 2017-01-01, pp. 167-195. KHUSRO, Ameer - AARTI, Chirom - DUSTHACKEER, Azger - AGASTIAN, Paul. Anti-tubercular and probiotic properties of coagulase-negative staphylococci isolated from Koozh, a traditional fermented food of South India. In MICROBIAL PATHOGENESIS. ISSN 0882-4010, 2018, vol. 114, no., pp. 239-250. KHUSRO, Ameer - AARTI, Chirom - SALEM, Abdelfattah Z. M. - BUENDIA RODRIGUEZ, German - RENE RIVAS-CACERE, Raymundo. Antagonistic trait of Staphylococcus succinus strain AAS2 against uropathogens and assessment of its in vitro probiotic characteristics. In MICROBIAL PATHOGENESIS. ISSN 0882-4010, 2018, vol. 118, no., pp. 126-132. WANG, Jing - WEI, Xinyuan - FAN, Mingtao. Assessment of Antibiotic Susceptibility within Lactic Acid Bacteria and Coagulase-Negative Staphylococci Isolated from Hunan Smoked Pork, a Naturally Fermented Meat Product in China. In JOURNAL OF FOOD SCIENCE. ISSN 0022-1147, 2018, vol. 83, no. 6, pp. 1707-1715. COLE, Mariah L. - SINGH, Om V. Microbial occurrence and antibiotic resistance in ready-to-go food items. In JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. ISSN 0022-1155, 2018, vol. 55, no. 7, pp. 2600-2609. WLADYKA, Benedykt - BONAR, Emilia. Application of Staphylococci in the Food Industry and Biotechnology. In Pet-to-Man Travelling Staphylococci: A World in Progress, 2018-03-16, pp. 281-291. FRAQUEZA, Maria J. - BORGES, Ana - PATARATA, Luis. Strategies to Reduce the Formation of Carcinogenic Chemicals in Dry Cured Meat Products. In Food Control and Biosecurity, 2018-02-13, 16, pp. 295-342. LAU, Alex Tsun Yin - BARBUT, Shai - ROSS, Kelly - DIARRA, Moussa Sory - BALAMURUGAN, S. The effect of cranberry pomace ethanol extract on the growth of meat starter cultures, Escherichia coli O157:H7, Salmonella enterica serovar Enteritidis and Listeria monocytogenes. In LWT-FOOD SCIENCE AND TECHNOLOGY. ISSN 0023-6438, 2019, vol. 115, art. no. 108452. HU MEIZHONG - YU JIANSHENG - YU JIANPING - PAN YUTIAN - OU YIXIN. Isolation and Screening of Staphylococcus Xylosus P2 from Chinese Bacon: A Novel Starter Culture in Fermented Meat Products. In INTERNATIONAL JOURNAL OF FOOD ENGINEERING. ISSN 2194-5764, 2019, vol. 15, no. 1-2, art. no. 20180021. CAO, Chen-Chen - FENG, Mei-Qin - SUN, Jian - XU, Xing-Lian - ZHOU, Guang-Hong. Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages. In CYTA-JOURNAL OF FOOD. ISSN 1947-6337, 2019, vol. 17, no. 1, pp. 347-354. IVANKIN, Andrey N. - VEREVKIN, Alehey N. - EFREMOV, Alexander S. - VOSTRIKOVA, Natalia L. - KULIKOVSKII, Andrey - BABURINA, Marina. Synergistic effects of Lactobacillus plantarum and Staphylococcus carnosus on animal food components. In FOODS AND RAW MATERIALS. ISSN 2308-4057, 2020, vol. 8, no. 2, pp. 277-285. Dostupné na: https://doi.org/10.21603/2308-4057-2020-2-277-285. KANJAN, Pochanart - SAKPETCH, Phat. Functional and safety assessment of Staphylococcus simulans PMRS35 with high lipase activity isolated from high salt-fermented fish (Budu) for starter development. In LWT-FOOD SCIENCE AND TECHNOLOGY. ISSN 0023-6438, 2020, vol. 124, art. no. 109183. Dostupné na: https://doi.org/10.1016/j.lwt.2020.109183. KHUSRO, Ameer - AARTI, Chirom - SALEM, Abdelfattah Z. M. - BARBABOSA-PILEGO, Alberto. Techno-functional traits and safety aspects of coagulase-negative Staphylococcus saprophyticus isolated from traditional fermented food. In FOOD BIOTECHNOLOGY. ISSN 0890-5436, 2020, vol. 34, no. 1, pp. 77-99. Dostupné na: https://doi.org/10.1080/08905436.2019.1711114. MUNEKATA, Paulo E. S. - PATEIRO, Mirian - ZHANG, Wangang - DOMINGUEZ, Ruben - XING, Lujuan - FIERRO, Elena Movilla - LORENZO, Jose M. Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture. In MICROORGANISMS, 2020, vol. 8, no. 11, art. no. 1833. Dostupné na: https://doi.org/10.3390/microorganisms8111833. art. no. CEBRIAN, Eva - NUNEZ, Felix - GALVEZ, Fernando J. - DELGADO, Josue - BERMUDEZ, Elena - RODRIGUEZ, Mar. Selection and Evaluation of Staphylococcus xylosusas a Biocontrol Agent against Toxigenic Moulds in a Dry-Cured Ham Model System. In MICROORGANISMS, 2020, vol. 8, no. 6, art. no. 793. Dostupné na: https://doi.org/10.3390/microorganisms8060793. VAN DER VEKEN, David - BENHACHEMI, Rafik - CHARMPI, Christina - OCKERMAN, Lore - POORTMANS, Marijke - VAN RECKEM, Ernie - MICHIELS, Chris - LEROY, Frederic. Exploring the Ambiguous Status of Coagulase-Negative Staphylococci in the Biosafety of Fermented Meats: The Case of Antibacterial Activity Versus Biogenic Amine Formation. In MICROORGANISMS, 2020, vol. 8, no. 2, art. no. 167. Dostupné na: https://doi.org/10.3390/microorganisms8020167. LAU, Alex Tsun Yin - ARVAJ, Laura - STRANGE, Philip - GOODWIN, Madison - BARBUT, Shai - BALAMURUGAN, S. Effect of cranberry pomace on the physicochemical properties and inactivation of Salmonella during the manufacture of dry fermented sausages. In CURRENT RESEARCH IN FOOD SCIENCE, 2021, vol. 4, no., pp. 636-645. Dostupné na: https://doi.org/10.1016/j.crfs.2021.09.001. SUN, Mengjie - NING, Xibin. Screening and optimization of a nitrate reductase-producing Staphylococcus simulans UV-11 and its application. In JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2021, vol. 15, no. 3, pp. 2458-2468. ISSN 2193-4126. Dostupné na: https://doi.org/10.1007/s11694-021-00829-6. PASHANGEH, S. - SHEKARFOROUSH, S.S. - AMINLARI, M. - HOSSEINZADEH, S. - NIZET, V. - DAHESH, S. - RAHMDEL, S. Inhibition of histamine accumulation by novel histamine-degrading species of iStaphylococcus/i sp. isolated from goats and sheep milk. In FOOD SCIENCE & NUTRITION. ISSN 2048-7177, FEB 2022, vol. 10, no. 2, p. 354-362. Dostupné na: https://doi.org/10.1002/fsn3.2723. KHUSRO, A. - AARTI, C. Metabolic heterogeneity and techno-functional attributes of fermented foods-associated coagulase-negative staphylococci. In FOOD MICROBIOLOGY. ISSN 0740-0020, AUG 2022, vol. 105. Dostupné na: https://doi.org/10.1016/j.fm.2022.104028. CEBRIAN, E. - NUNEZ, F. - ALVAREZ, M. - RONCERO, E. - RODRIGUEZ, M. Biocontrol of ochratoxigenic iPenicillium nordicum/i in dry-cured fermented sausages by iDebaryomyces hansenii/i and iStaphylococcus xylosus/i. In INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. ISSN 0168-1605, AUG 16 2022, vol. 375. Dostupné na: https://doi.org/10.1016/j.ijfoodmicro.2022.109744. JU, M. - PIAO, C.X. - ZHANG, J. - MU, B.D. - LI, G.H. - ZHANG, W.A. Hydrolysis of pork sarcoplasmic protein extracts by unique staphylococci isolated from low-salt dry-cured ham. In LWT-FOOD SCIENCE AND TECHNOLOGY. ISSN 0023-6438, JUL 15 2022, vol. 164. Dostupné na: https://doi.org/10.1016/j.lwt.2022.113639. CHEN, J. - ZHANG, J.B. - YANG, Z.Y. - NIU, Y. - CAI, Z.J. - WANG, J. - YIN, L.G. - LIN, Y.Q. - LU, X.N. Characterization of indigenous coagulase-negative staphylococci isolated from Chinese spontaneously fermented meat products. In MICROBIOLOGICAL RESEARCH. ISSN 0944-5013, OCT 2022, vol. 263. Dostupné na: https://doi.org/10.1016/j.micres.2022.127160. FUSCO, V. - CHIEFFI, D. - BENOMAR, N. - ABRIOUEL, H. Indigenous probiotic microorganisms in fermented foods (book chapter). In PROBIOTICS FOR HUMAN NUTRITION IN HEALTH AND DISEASE. ISBN 978-032389908-6, 978-032389916-1, 2022, pp. 75-114. Dostupné na: https://doi.org/10.1016/B978-0-323-89908-6.00014-5 RAJ, C.T.D. - KANDASWAMY, S. - SURYAVANSHI, M.V. - RAMASAMY, K.P. - RAJASABAPATHY, R. - JAMES, R.A. Genomic and metabolic properties ofi Staphylococcus/ii gallinarum/i FCW1 MCC4687 isolated from naturally fermented coconut water towards GRAS assessment. In GENE. ISSN 0378-1119, MAY 30 2023, vol. 867. Dostupné na: https://doi.org/10.1016/j.gene.2023.147356. KIM, B.K. - KIM, S.A. Investigation of microbial ecology of salted seafood based on culture method and 16S rRNA metagenome sequencing. In LWT-FOOD SCIENCE AND TECHNOLOGY. ISSN 0023-6438, SEP 15 2023, vol. 187. Dostupné na: https://doi.org/10.1016/j.lwt.2023.115275. SOSA-FAJARDO, A. - DíAZ-MUñOZ, C. - VAN DER VEKEN, D. - PRADAL, I. - VERCE, M. - WECKX, S. - LEROY, F. Genomic exploration of the fermented meat isolate iStaphylococcus shinii/i IMDO-S216 with a focus on competitiveness-enhancing secondary metabolites. In BMC GENOMICS. ISSN 1471-2164, JUN 7 2024, vol. 25, no. 1. Dostupné na: https://doi.org/10.1186/s12864-024-10490-0. Category ADCA - Scientific papers in foreign journals registered in Current Contents Connect with IF (impacted) Category of document (from 2022) V3 - Vedecký výstup publikačnej činnosti z časopisu Type of document článok Year 2006 Registered in WOS Registered in SCOPUS DOI 10.1016/j.meatsci.2006.02.004 
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rok CC IF IF Q (best) JCR Av Jour IF Perc SJR SJR Q (best) CiteScore A rok vydania rok metriky IF IF Q (best) SJR SJR Q (best) 2006 2005 1.766 Q1 0.847 Q1
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