Technological Activities and Antibiofilm Effect of Staphylococcus Equorum Isolated from Fermented Sausage

The present study aimed at evaluating the technological properties and the ability of Staphylococcus equorum to inhibit biofilm formation by Staphylococcus aureus and Escherichia coli O157:H7. Seventeen S. equorum strains were isolated from fermented sausage and examined for their ability to grow at 10 or 15 ºC in the presence of 10 or 15% NaCl at pH values of 4.5, 5.0 or 5.5. Technological properties including catalases, superoxide dismutase, lipolytic and proteolytic activities of S. equorum strains were determined. All strains grew under the studied conditions and showed variable activities. The strain S. equorum HMA4 showed good characters of all the studied metabolic properties and had ability to grow under all studied conditions. The antagonistic effect of S. equorum HMA4 against S. aureus or E. coli O157:H7 biofilms was studied under the above conditions. There was a significant increasing in the reduction percentage of biofilm formation at pH 5.0 and 5.5 comparing with those obtained at pH 4.5. The antibiofilm effect of S. equorum HMA4 against E. coli O157:H7 was higher than its effect on biofilm of S. aureus. In conclusion, beside its role in the developing flavor and enhancing the color of the fermented foods, S. equorum HMA4 could be used as a protective starter against some foodborne pathogens in fermented foods.