Abstract
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. Staphylococcus (S) equorum and S. saprophyticus were the species most frequently found in P production, followed by S. succinis and S. warneri; a wider species variability was observed in A factory being S. equorum, S. capitis, S. xylosus, S. pasteuri, S. epidermidis and S. saprophyticus as the main identified species. The technological characterization of 28 CNS strains showed their ability to hydrolyze gelatin and tributyrin together with a relevant nitrate reductase activity. Phenotypic and genotypic approaches were conducted to investigate the main safety traits. Llama’s CNS strains exhibited weak decarboxylase and hemolytic activity and low biofilm production; additionally, no enterotoxin genes were detected. Correlation analysis between phenotypic and genotypic data showed low values for the biofilm parameters, while high correlation was observed for oxacillin, ampicillin, tetracycline and aminoglycosides resistance and their genetic determinants. Data obtained may contribute to broaden knowledge about the autochthonous strains of this poorly studied fermented product, thus helping to select an appropriate combination of potential starter cultures to improve llama sausage safety and quality.
Highlights
The Andean region in Northwestern Argentina exhibits singular environmental conditions that limit agricultural and breeding activities in several areas
Staphylococcus (S) equorum and S. saprophyticus were the species most frequently found in P production, followed by S. succinis and S. warneri; a wider species variability was observed in A factory being S. equorum, S. capitis, S. xylosus, S. pasteuri, S. epidermidis and S. saprophyticus as the main identified species
Plate count performed by Fontana et al [7], on P and A Llama sausages production showed that the GCC+ group did not largely contribute to the total microbial population during llama sausages fermentation with final counts of 5.5 log CFU/g in P production and a decrease after 4 days to 4.0 log CFU/g in A production
Summary
The Andean region in Northwestern Argentina exhibits singular environmental conditions that limit agricultural and breeding activities in several areas. The importance of llama meat has increased due to its high protein nutritional value and reduced fat and cholesterol contents [2]; the improving of the llama and alpaca breeding systems and meat production could represent a good opportunity for the Andean population [3]. In this regard, fermented sausages made with llama meat represent a product category strongly appreciated among the local and tourist consumers and their production can play an important role for the economy of these countries. Data obtained in this study could be important to improve the quality of preserving llama sausages, as well as gaining knowledge about the traditional traits of this niche product
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