Staphylococcus equorum subsp linens, subsp nov., a starter culture component for surface ripened semi-hard cheeses

被引:78
作者
Place, RB [1 ]
Hiestand, D [1 ]
Gallmann, HR [1 ]
Teuber, M [1 ]
机构
[1] ETH Zentrum, Food Microbiol Lab, Inst Food Sci & Nutr, Swiss Fed Inst Technol, CH-8092 Zurich, Switzerland
关键词
Staphylococcus equorum subsp linens subsp nov; classification; taxonomy; cheese surface; starter culture; novobiocin;
D O I
10.1078/072320203322337281
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Two staphylococcal strains, RP29(T) and RP33, were isolated from the main microflora of a surface ripened Swiss mountain cheese made from raw milk. These two strains were differentiated from the most closely related species Staphylococcus equorum on the basis of DNA-DNA hybridisation and phenotypic characteristics and are proposed as Staphylococcus equorum subsp. linens subsp. nov. They could be distinguished phenotypically from S. equorum by their sensitivity to all 14 tested antibiotics, especially to novobiocin, their incapability to ferment a-D-lactose, maltose, sucrose, D-trehalose, D-xylose, L-arabinose, salicin, D-ribose, D-raffinose, D-mannitol, and D-alanine. The GenBank accession numbers for the reference sequences of the 16S rDNA and the hsp60 gene used in this study are AF527483 and AF527484, respectively. 30 tons of a semi-hard Swiss cheese were produced with Staphylococcus equorum subsp. linens DSM 15097(T) as starter culture component in addition to Debaryomyces bansenii, Geotrichum candidum, Brevibacterium linens, Corynebacterium casei for surface ripened cheeses. The products were sensorically and hygienically perfect. Therefore, Staphylococcus equorum subsp. linens DSM 15097 T can be proposed as starter Culture component for surface ripened cheeses without any detected antibiotic resistances. The type strain of Staphylococcus equorum subsp. linens is DSM 15097(T) (CIP 107656(T)).
引用
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页码:30 / 37
页数:8
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