Published April 27, 2020 | Version v1
Publication Open

Exploring Coagulase-Negative Staphylococci Diversity from Artisanal Llama Sausages: Assessment of Technological and Safety Traits

Creators

  • 1. Università Cattolica del Sacro Cuore
  • 2. National Agricultural Technology Institute

Description

Llama sausage is still produced following artisanal procedures, with the autochthonous microbiota being mainly responsible for the fermentation process. In this work, the taxonomical identification and technological-safety criteria of coagulase-negative staphylococci (CNS) isolated from two different productions of llama sausages (P: pilot and A: artisanal) were investigated.

⚠️ This is an automatic machine translation with an accuracy of 90-95%

Translated Description (Arabic)

لا يزال يتم إنتاج نقانق اللاما باتباع الإجراءات الحرفية، حيث تكون الميكروبات الأصلية مسؤولة بشكل أساسي عن عملية التخمير. في هذا العمل، تم التحقيق في معايير التحديد التصنيفي والسلامة التكنولوجية للمكورات العنقودية سلبية التخثر (CNS) المعزولة عن إنتاجين مختلفين من نقانق اللاما (P: PILOT و A: ARTISANAL).

Translated Description (French)

La saucisse de lama est toujours produite selon des procédures artisanales, le microbiote autochtone étant principalement responsable du processus de fermentation. Dans ce travail, les critères d'identification taxonomique et de sécurité technologique des staphylocoques coagulase-négatifs (SNC) isolés à partir de deux productions différentes de saucisses de lama (P : pilote et A : artisanal) ont été étudiés.

Translated Description (Spanish)

El embutido de llama todavía se produce siguiendo procedimientos artesanales, siendo la microbiota autóctona la principal responsable del proceso de fermentación. En este trabajo se investigaron los criterios de identificación taxonómica y seguridad tecnológica de estafilococos coagulasa negativos (SNC) aislados de dos producciones diferentes de salchichas de llama (P: piloto y A: artesanal).

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Additional details

Additional titles

Translated title (Arabic)
استكشاف تنوع المكورات العنقودية السلبية للتخثر من نقانق اللاما الحرفية: تقييم السمات التكنولوجية والسلامة
Translated title (French)
Exploration de la diversité des staphylocoques négatifs à la coagulase à partir de saucisses de lama artisanales : évaluation des caractéristiques technologiques et de sécurité
Translated title (Spanish)
Explorando la diversidad de estafilococos coagulasa-negativos de las salchichas de llama artesanales: evaluación de los rasgos tecnológicos y de seguridad

Identifiers

Other
https://openalex.org/W3019236128
DOI
10.3390/microorganisms8050629

Is supplement to
https://openalex.org/W2783552442 (Other)
https://openalex.org/W2415769165 (Other)
https://openalex.org/W2384643974 (Other)
https://openalex.org/W2373519602 (Other)
https://openalex.org/W2373501214 (Other)
https://openalex.org/W2369874330 (Other)
https://openalex.org/W2299837191 (Other)
https://openalex.org/W2251766797 (Other)
https://openalex.org/W2163064715 (Other)
https://openalex.org/W1969119265 (Other)

GreSIS Basics Section

Is Global South Knowledge
Yes
Country
Argentina

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