The DOI matches its Crossref record; 34 of the 34 references it cites were found in a registry or an index.
Genetic diversity and biofilm formation of Staphylococcus equorum isolated from naturally fermented sausages and their manufacturing environment
Abstract
S. equorum is often isolated from naturally fermented sausages and from the environment of processing units. The aim of this work was first to characterize the genetic diversity of this species in a single small processing unit manufacturing traditional sausages without the use of starter cultures. One hundred and eighteen S. equorum isolates were collected from meat products and surfaces of this unit. Secondly, the capacity to form biofilm of 57 isolates of S. equorum selected from pulsed-field gel electrophoresis (PFGE) profiles was assessed to determine if this property conferred an advantage for the colonization of surfaces in the processing unit. Characterization of the isolates by PFGE analysis revealed a high diversity of the strains with 52 distinct PFGE patterns detected in this limited environment. It showed also that the exchanges between meat products and environmental surfaces could be limited or that the strains could be adapted to a specific niche as only four strains out of the 52 identified colonized both niches. The majority of the S. equorum strains formed biofilm; this was determined using a validated test on polystyrene microplates. This ability was not correlated with their origin, meat products or environmental surfaces.
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“fermented meat, for instance, was characterized by L. sakei (typically present during ripening, aging, and fermentation), S. equorum , and Latilactobacillus curvatus .”
From Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome. (2024) · cites this paper as [96]
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- Lebert, 2007, Microorganisms in traditional fermented meats — chapter 11, 113
Cited by
Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome.
Carlino, N., Blanco-Míguez, A., Punčochář, M., Mengoni, C., Pinto, F., Tatti, A., Manghi, P., Armanini, F., Avagliano, M., Barcenilla, C., et al. (2024) · Cell · doi:10.1016/j.cell.2024.07.039 · Cited by 146
Metadata
- Authors
- Leroy, S., Lebert, I., Chacornac, J.-P., Chavant, P., Bernardi, T., & Talon, R.
- Affiliations
- Microbiologie Environnement Digestif Santé (FR)
- ORCID
- Lebert, Isabelle
- Venue
- International Journal of Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2009-08
- Volume
- 134
- Issue
- 1-2
- Pages
- 46-51
- ISSN
- 0168-1605 (ISSN-L)
- OpenAlex
- W2019936414
- Cited by
- 56
- References
- 34
- Citations by year
- 2026: 2 · 2025: 3 · 2024: 5 · 2023: 3 · 2022: 2 · 2021: 1 · 2020: 2 · 2019: 3 · 2018: 6 · 2017: 2 · 2016: 1 · 2015: 4 · 2014: 7 · 2013: 5 · 2012: 4
- FWCI
- 1.07
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- www.elsevier.com/legal/tdmrep-license (tdm)
- Locations
- International Journal of Food Microbiology (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Medicine › Infectious Diseases › Antimicrobial Resistance in Staphylococcus
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Bacterial biofilms and quorum sensing
- Keywords
- Staphylococcus equorum, genetic diversity, biofilm formation, meat processing environment, surface colonization, niche adaptation
- MeSH terms
- Animals, Environmental Microbiology, Fermentation, Food Microbiology, Food-Processing Industry, Humans, Meat Products, Staphylococcus, Swine, Genetic Variation, Electrophoresis, Gel, Pulsed-Field, Biofilms
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- The paper
- Leroy, S., Lebert, I., Chacornac, J.-P., Chavant, P., Bernardi, T., & Talon, R. (2009). Genetic diversity and biofilm formation of Staphylococcus equorum isolated from naturally fermented sausages and their manufacturing environment. International Journal of Food Microbiology. https://doi.org/10.1016/j.ijfoodmicro.2008.12.012
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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