• 미생물학회지
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• 제54권2호
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• pp.167-168
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• 2018

Staphylococcus xylosus는 일반적으로 포유동물의 피부에 존재하며 식품가공설비와 의료기기 등에서도 발견이 보고되었다. 본 연구에서는 강력한 생물막 생성 특성을 가지는 Staphylococcus xylosus S170의 전체 유전체 서열을 분석하여 보고한다. 이 유전체는 2,910,005 bp 크기, 2,674개의 단백질 코딩 서열과 22개의 rRNA, 57개의 tRNA유전자를 포함한다. 본 연구에서 제공하는 유전체 정보는 생물막 관련 유전자 분석으로 생물막 형성 기작을 좀 더 잘 이해하는데 도움이 될 수 있다.

• Asian-Australasian Journal of Animal Sciences
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• 제13권3호
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• pp.376-380
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• 2000

This study was conducted to investigate protein and carbohydrate utilization of Micrococcus varians, Staphylococcus carnosus and Staphylococcus xylosus. Sensitivity to pH, sodium chloride, potassium sorbate and sodium nitrite of these strains was also determined. In Chinese-style beaker sausage manufacturing, the growth rate of these strains during the curing period ($20^{\circ}C$ and $30^{\circ}C$) was evaluated. The results indicated that no strains could hydrolyze azo-casein and sarcoplasmic protein and only S. xylosus could hydrolyze gelatin at $30^{\circ}C$. All of these strains could oxidize and ferment fructose and mannitol. S. carnosus and S. xylosus could slightly oxidize lactose and utilize citrate. Arabinose was oxidized by S. xylosus and sorbitol was oxidized by S. carnosus. Growth of M. varians was restricted at pH 5.0 and S. carnosus and S. xylosus were restricted at pH 4.5. S. xylosus and S. carnosus were able to grow with 0.1~0.5% potassium sorbate, 50~200 ppm sodium nitrite or 1~15% sodium chloride. S. xylosus had a higher growth rate than the other strains. Staphylococcus species grew well during curing period of Chinese-style beaker sausage then followed by Micrococcaceae.

• 생명과학회지
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• 제11권5호
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• pp.457-463
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• 2001

Staphylococcus xylosus SC-22으로 생성된 lipase을 분리. 정제하여 특성을 조사하였다. Staphylococcus xylosus SC-22의 배양액을 ammonium sulfate (30~80%), Sepadex G-100 및 DEAE-Sephacel chromatography의 정제과정을 거친 결과, specific activity가 756.6 units/mg protein으로 19.3배 정제도었으며 수율은 17.2%로 나타났다. 정제효소의 분자랴은 47kDa, 정제된 효소의 특성은 최적온도은 4$0^{\circ}C$, 최적 pH는 8.0이었으며, pH 안정성 범위는 pH 6.0~10.0부근에서 비교적 안정하였다. Alkaline lipase의 활성은 C $u^{2+}$와 P $b^{2+}$에 의해 완전히 저해되었으며, F $e^{3+}$ 에 의해 50% 효소활성이 저해되었으나, $Ca^{2+}$, $Mg^{2+}$, $Na^{+}$에 의해 저해를 받지 않았다.

• Journal of Microbiology and Biotechnology
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• 제32권4호
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• pp.458-463
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• 2022

We evaluated the antibiotic susceptibilities, hemolytic activities, and technological properties of 36 Staphylococcus xylosus strains and 49 S. pseudoxylosus strains predominantly isolated from fermented soybean foods from Korea. Most of the strains were sensitive to chloramphenicol, erythromycin, gentamycin, kanamycin, lincomycin, oxacillin, tetracycline, and trimethoprim. However, 23 strains exhibited potential phenotypic acquired resistance to erythromycin, lincomycin, and tetracycline. Based on breakpoint values for staphylococci from the Clinical and Laboratory Standards Institute, >30% of the isolates were resistant to ampicillin and penicillin G, but the population distributions in minimum inhibitory concentration tests were clearly different from those expected for acquired resistance. None of the strains exhibited clear α- or β-hemolytic activity. S. xylosus and S. pseudoxylosus exhibited salt tolerance on agar medium containing 20% and 22% (w/v) NaCl, respectively. S. xylosus and S. pseudoxylosus strains possessed protease and lipase activities, which were affected by the NaCl concentration. Protease activity of S. pseudoxylosus was strain-specific, but lipase activity might be a characteristic of both species. This study confirms the potential of both species for use in high-salt soybean fermentation, but the safety and technological properties of strains must be determined to select suitable starter candidates.

• Asian-Australasian Journal of Animal Sciences
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• 제16권4호
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• pp.570-574
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• 2003

This study investigate the effects of starter cultures on the color stability of Chinese-style sausage. The samples were inoculated with $10^7cfu\;g^{-1}$ meat of either Staphylococcus carnosus or Staphylococcus xylosus. After mixing, curing at either $4^{\circ}C$ or $20^{\circ}C$ for 20 h and then drying at $50^{\circ}C$ for 5 h, the samples were then either vacuum packed or hung at $4^{\circ}C$ and $25^{\circ}C$ (85% R. H.). The pH, nitrite content, nitrosyl pigment content, metmyoglobin and L-, a-, b- values were measured. The pH value still remained above 6.0 during storage. Nitrite residue of all samples decreased after storage at $25^{\circ}C$ for 7 days. The samples inoculated with S. carnosus and S. xylosus had higher nitrite content (20.9-34.7 ppm) than the control (p<0.05). Samples inoculated with S. carnosus and S. xylosus had higher nitrosyl pigment content and lower metmyoglobin content than those of the control. The L- and b- values of all samples decreased but the a- values increased with storage time. The result suggested that S. carnosus and S. xylosus starter cultures be used to improve color stability of Chinese-style sausage.

• 미생물학회지
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• 제54권3호
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• pp.308-308
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• 2018

• Asian-Australasian Journal of Animal Sciences
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• 제13권8호
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• pp.1173-1177
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• 2000

This study investigated the nitrate reduction ability of Micrococcaceae on pigment formation in Chinese- style sausage. One hundred ppm sodium nitrite and 150 ppm sodium nitrate was added asepticly to ground pork which was then inoculated with $10^7CFU/g$ of either Micrococcus varians, Staphylococcus carnosus or Staphylococcus xylosus. All samples were cured at $20{^{\circ}C}$ or $30{^{\circ}C}$ for 3 days and then color, residue nitrite, nitrosyl pigment and residue nitrate were determined. The results indicated that samples inoculated with S. xylosus had higher a- and b- values due to nitrate reduction and pigment production after 3 days curing and these values were higher at the higher curing temperature. The nitrosyl pigment of the samples with S. xylosus had highest values after 3 days curing at both $20{^{\circ}C}$ and $30{^{\circ}C}$. However, sample inoculated with S. carnosus and S. xylosus had lower nitrate contents than the sample inoculated with M. varians. At $30{^{\circ}C}$ as well as S. carnosus and M. varians had a stronger decreasing in nitrate concentration during curing at $20{^{\circ}C}$. Moreover, samples inoculated with S. xylosus and S. carnosus had a higher residual nitrite content during curing at $20{^{\circ}C}$ or $30{^{\circ}C}$. In conclusion, two Staphylococci strains tested were most optimum starter cultures for improving pigment formation during Chinese-style sausage curing.

• 한국축산식품학회지
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• 제39권6호
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• pp.877-887
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• 2019

This study was performed to determine changes in mutagenicity and biogenic amine concentrations in sausages fermented with six different starter cultures treated with vitamins C and E. Six different types of fermented sausages with different combination of starter cultures were manufactured. T1, Pediococcus acidilactici; T2, P. pentosaceus and Staphylococcus carnosus; T3, S. carnosus, S. xylosus, Debaryomyces hansenii, Lactobacillus curvatus, and P. pentosaceus; T4, S. carnosus and L. sakei; T5, S. xylosus and L. plantarum; and T6, Penicillium nalgiovensis. After treatment with vitamins C and E in fermented sausages, changes in mutagenicity and biogenic amine concentrations were measured. The sausages fermented with Staphylococcus xylosus and Lactobacillus plantarum starter cultures showed the most effective antimutagenic activity (p<0.05). The mutagenicity was further decreased in the sausages treated with vitamins C and E (p<0.05), regardless of the starter cultures. The use of Pediococcus acidilactici, S. xylosus, L. plantarum, and Penicillium nalgiovensis as starter cultures was effective in decreasing biogenic amine concentrations (p<0.05). In addition, vitamin E was more effective in decreasing the biogenic amine concentrations than vitamin C. In conclusion, we recommend the use of S. xylosus and L. plantarum as starter cultures, in addition to the use of vitamins C and E, to reduce the potential risk of meat mutagens in fermented sausages.

• 한국미생물·생명공학회지
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• 제47권3호
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• pp.359-363
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• 2019

국내 5개 지역에서 수집한 12개 메주로부터 Bacillus, Enterococcus, Staphylococcus 속 bacteria를 선택배지를 이용하여 분리하고, 16S ribosomal RNA 유전자 및 gmk(guanylate kinase) 유전자 염기서열분석을 통해 동정하여, 이들 속의 우점종을 검토하였다. Bacillus 속과 Enterococcus 속은 모든 시료로부터 검출되었고, Bacillus 속은 11개 시료에서 총균수 대비 15% 이상 검출되어 메주 발효에서 가장 우점하는 bacteria로 확인되었다. Staphylococcus 속은 6개 시료에서만 검출되었다. Bacillus 속으로 동정된 151개 분리주는 B. velezensis, B. sonorensis 순으로 우점하였고, B. subtilis, B. licheniformis가 그 뒤를 이었다. Enterococcus 속으로 동정된 165개 분리주 중, 163균주가 E. faecium으로 확인되었다. Staphylococcus 속으로 동정된 82개 분리주에는 6종의 coagulase-negative Staphylococcus 존재가 확인되었고, S. xylosus가 우점종으로 확인되었다.

• Journal of Microbiology and Biotechnology
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• 제6권5호
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• pp.340-346
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• 1996

In order to find out if staphylococci occur in significant numbers in Korean fermented fish products, a total of 40 different fermented fish products were collected from different markets in Korea and analyzed for their physico-chemical and microbiological states. The pH, salt concentration and water activity of the products were measured and the total viable cell count and the number of Staphylococcus grown on mannitol salt agar were determined. The identification of the strains of Staphylococcus were made by API Staph Strip and MIS identification kits, and the physiological properties of the identified strains were further characterized by different conventional methods. The pH, salt content and water activity of fermented fish samples varied widely from 4.8 to 7.1, 7.4-28.7$%$ and 0.77-0.84, repectively, depending on the type of product. The total viable cell count varied from $10^4-10^9$ cfu/ml, and most of the samples had $10^5-10^6$ cfu/ml No correlation was found between the viable cell count and the pH, NaCl concentration and water activity of the samples. Among the 35 colonies identified as Staphylococcus strains by the identification kits, S. xylosus was the most frequently occurring strain marking 17, and S. warneri was 8, S. epidermidis 4 and S. cohnii 2. S. hominis, S. saprophyticus, S. haemolyticus and S. aureus were also identified once each. In some samples (K-3, P-6, K-8, G-5 and G-10), 2-3 different species of Staphylococcus were found. Considering the region of sampling, among the 10 samples from Kunsan 5 were identified as S. warneri, while in the other regions S. xylosus was predominant. Although the physiological characteristics of the identified strains were generally consistent with those in Bergey's Manual, some discrepances were also observed. All the strains were highly salt tolerant, growing in the media containing over 18$%$ NaCl. All the strains except S. aureus (G-11) showed negative in hemolysis activity, plasma coagulation and DNase tests. All the strains including S. aureus (G-11) showed negative in enterotoxin test.