Protease And Lipase Activity Of Staphylococcus Aureus Obtained From Meat, Chicken And Meatball Samples

Abstract

 A total of 270 samples of raw meat (minced calf meat, chicken carcasses) and meatballs (ready-toeat meat) were analyzed for the presence of  Staphylococcus aureus. From these samples, 148 S. aureus isolates were obtained, which were investigated for proteolytic and lipolytic activity under psychrotrophic conditions (+4 ^oC and +20 ^oC) associated with meat spoilage. Both proteolytic and lipolytic bacteria can change the quality of raw meat and decrease the shelf-life, resulting in spoilage. S. aureus isolates were not showed proteolytic and lipolytic activities at +4 ^oC. It was found that 96.2 % , 89.1 %  and 75.0 % of the S. aureus isolates obtained from meat, meatball and chicken samples showed proteolytic activity at +20 ^oC. Few of the isolates obtained from chicken samples (22.8 %) showed lipolytic activity under psychrotrophic conditions (+20 ^oC).

 Keywords: Protease, Lipase, Staphylococcus aureus

Keywords

• Protease, Lipase, Staphylococcus aureus

References

1. Zhang, S., Iandolo, J., Stewart, C., “ The enterotoxin D plasmid of Staphylococcus aureus encodes a second enterotoxin determinant (sej)”, FEMS Microbiol. Lett., 168: 227-233, (1998).
2. Jay, J.M., Modern food microbiology, 5th ed. Chapman and Hall, New York. (1997).
3. Mead, G.C., Norris, A.P., Bratchell, N., “Differantion of Staphylococcus aureus from freshly slaughtered poultry and strains ‘endemic’ to processing plants by biochemical and physiological tests”, J. Appl. Bacteriol., 66: 153-159, (1989).
4. Tamarapu, S., McKillip, J.L., Drake, M., “Development of a multiplex Polymerase chain reaction assay for detection and differentation of Staphylococcus aureus in dairy products”, J. Food Prot., 64: 664-668, (2001).
5. Takeuchi, S., Kinoshita, T., Kaidoh, T, Hashizume, N., “Purification and characterization of protease produced by Staphylococcus aureus isolated from a diseased chicken”, Vet. Microbiol., 67: 195-202, (1999).
6. Kuramasu, S., Imamura, Y., Takizawa, T., Oguchi, F., Tajima, Y., “ Studies on staphylococcosis in young chickens I Outbreaks of staphylococcal infection on poultry farms and characteristics of Staphylococcus aureus isolated from chickens”, Zbl. Vet. Med., B14: 646-656, (1967).
7. Jaeger, K.E., Dijkstra, B.W., Reetz, M.T., “ Bacterial biocatalysts: molecular biology, three- dimensional structures, and biotechnological applications of lipases”, Annu. Rev. Microbiol., 53: 315-351, (1999).
8. Kloos, W.E., Schleifer, K., -H., Götz, F., The genus Staphylococcus, in: Balows, A., Trüper, H.G., Dworkin, M., Harder, W., Schleifer, K.H. (Eds), The prokaryotes, Springer-Verlag, New York. pp. 1369- 1420, (1991).

9. Christensson, B., Fehrenbach, F.J., Hedstrom, S.A., “A new serological assay for Staphylococcus aureus infections: detection of IgG antibodies to S. aureus lipase with an enzyme-linked immunosorbent assay”, J. Infect. Dis., 152: 286-292, (1985).
10. Rollof, J., Braconier, J.H., Soderstrom, C., Nilsson- Ehle, P., “Interference of Staphylococcus aureus lipase with human granulosyte function”, Eur. J. Clin. Microbiol. Infect. Dis., 7: 505-510, (1988).
11. Kaymaz, Ş., “Ankara’da tüketime sunulan hamburgerlerde halk sağlığı yönünden önemli bazıbakterilerin saptanması”, A.Ü. Vet. Fak. Dergisi, 34: 577-593, (1987).
12. Aycicek, H., Cakiroglu, S., Stevenson, T.H., “Incidence of Staphylococcus aureus in ready-to-eat meals from military cafeterias in Ankara, Turkey”, Food Cont., 16: 531-534, (2005).
13. Normanno, G., Firinu, A., Virgilio, S., Mula, G., Dambrosio, A., Poggiu, A., Decastelli, L., Mioni, R., Scuota, S., Bolzoni, G., Di Giannatale, E., Salinetti, A.P., La Salandra, G., Bartoli, M., Zuccon, F., Pirino, T., Sias, S., Parisi, A., Quaglia, N.C., Celano, G.V., “Coagulase-positive Staphylococci and Staphylococcus aureus in food products marketed in Italy”, Int. J. Food Microbiol., 98: 73-79, (2005).
14. Food and Drug Administration., Bacteriological analytical manual (7th ed.). AOAC International: Gaithersburg, (1992).
15. Harrigan, W.F., McCance, M.E., Laboratory methods in food and dairy microbiology. Academic Press, London, (1976).
16. Rosec, J.P., Guiraud, J.P., Dalet, C., Richard., “ Enterotoxin production by staphylococci isolated from foods in France”, Int. J. Food Microbiol., 37: 213-221, (1997).
17. Schlegelova, J., Napravnikova, E., Dendis, M., Horvath, R., Benedik, J., Babak, V., Klimova, E., Navratilova, P., Sustackova, A., “Beef carcass contamination in a slaughterhause and prevalence of resistance to antimicrobial drugs in isolates of selected microbial species”, Meat Sci., 66: 557-565 (2004).
18. Alvarez-Astorga, M., Capita, R., Alonso-Calleja, C., Moreno, B., GarciFernandez, M.C., “Microbiological quality of retail chicken by- products in Spain”, Meat Sci., 62: 45-50, (2002).
19. Sandel, M.K. and McKillip., “Virulence and recovery of Staphylococcus aureus relevant to the food industry using improvements on traditional approaches”, Food Cont., 15: 5-10, (2004).
20. Rosenstein, R. and Götz, R., “Staphylococcal lipases: Biochemical and molecular characterization”, Biochemie., 82: 1005-1014, (2000).