Bacterial species diversity of traditionally ripened sheep legs from the Faroe Islands (skerpikjøt)

Christina Charmpi; Kristian K. M. Thamsborg; Svein-Ole  Mikalsen; Eyðfinn Magnussen; Ana Sosa Fajardo; David Van Der Veken; Jørgen J. Leisner; Frédéric Leroy

doi:10.1016/j.ijfoodmicro.2022.110023

Bacterial species diversity of traditionally ripened sheep legs from the Faroe Islands (skerpikjøt)

Christina Charmpi, Kristian K. M. Thamsborg, Svein-Ole Mikalsen, Eyðfinn Magnussen, Ana Sosa Fajardo, David Van Der Veken, Jørgen J. Leisner, Frédéric Leroy

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Abstract

Skerpikjøt is a traditionally ripened sheep leg product from the Faroe Islands, constituting a relatively underexplored microbial ecosystem. The objective of this study is to achieve a deeper understanding of the microbial composition of this artisanal product. Nine ripened hind legs, obtained from three different producers, were assessed regarding their bacterial communities and contents of biogenic amines, including both surface and core samples. Biogenic amine concentrations were generally low, although one sample had a somewhat elevated concentration of cadaverine. Bacterial diversity was investigated by culture-dependent and culture-independent techniques. Gram-positive catalase-positive cocci (GCC) constituted the most abundant group. Within this group,
Staphylococcus equorum was the most prevailing species, followed by Kocuria sp., Mammaliicoccus vitulinus, and Staphylococcus saprophyticus. Lactic acid bacteria prevailed in only one sample and were mainly represented by
Latilactobacillus curvatus. Enterobacterial communities were characterised by the prevalence of Serratia proteamaculans. Despite the majority of GCC, Clostridium putrefaciens was the most abundant bacterial species in some
core samples. Taken together, the culture-dependent and culture-independent identification methods gave complementary results.

Original language	English
Article number	110023
Journal	International Journal of Food Microbiology
Volume	386
DOIs	https://doi.org/10.1016/j.ijfoodmicro.2022.110023
Publication status	Published - 2 Feb 2023

Bibliographical note

Funding Information:
This work was supported by the Research Council of the Vrije Universiteit Brussel (projects SRP7 , IOF342 , and IRP11 ), the Hercules Foundation (project UABR 09/004 ), the Research Foundation-Flanders (grant G021518N ), and the Flanders Innovation and Entrepreneurship Agency (Flanders' FOOD Botulinsafe; grant HBC.2017.0491 ).

Funding Information:
This work was supported by the Research Council of the Vrije Universiteit Brussel ( SRP7 and IOF3017 projects), and in particular the Interdisciplinary Research Program IRP11 ‘Tradition and naturalness of animal products within a societal context of change’, the Research Foundation-Flanders (grant G021518N ), and the Hercules Foundation (projects UABR 09/004 and UAB 13002 ). KT was supported by a Ph.D. grant from Sino-Danish Centre for Education and Research .

Publisher Copyright:
© 2022 Elsevier B.V.

Copyright:
Copyright 2022 Elsevier B.V., All rights reserved.

Keywords

skerpikjøt
Sheep
Meat
Traditional food
Amplicon-based sequencing
(GTG)5-PCR fingerprinting
Biogenic amines

Access to Document

10.1016/j.ijfoodmicro.2022.110023

Bacterial species diversity of traditionally ripened sheep legs from the Faroe IslandsAccepted author manuscript, 292 KBLicence: CC BY-NC-ND

Cite this

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title = "Bacterial species diversity of traditionally ripened sheep legs from the Faroe Islands (skerpikj{\o}t)",

abstract = "Skerpikj{\o}t is a traditionally ripened sheep leg product from the Faroe Islands, constituting a relatively underexplored microbial ecosystem. The objective of this study is to achieve a deeper understanding of the microbial composition of this artisanal product. Nine ripened hind legs, obtained from three different producers, were assessed regarding their bacterial communities and contents of biogenic amines, including both surface and core samples. Biogenic amine concentrations were generally low, although one sample had a somewhat elevated concentration of cadaverine. Bacterial diversity was investigated by culture-dependent and culture-independent techniques. Gram-positive catalase-positive cocci (GCC) constituted the most abundant group. Within this group, Staphylococcus equorum was the most prevailing species, followed by Kocuria sp., Mammaliicoccus vitulinus, and Staphylococcus saprophyticus. Lactic acid bacteria prevailed in only one sample and were mainly represented by Latilactobacillus curvatus. Enterobacterial communities were characterised by the prevalence of Serratia proteamaculans. Despite the majority of GCC, Clostridium putrefaciens was the most abundant bacterial species in some core samples. Taken together, the culture-dependent and culture-independent identification methods gave complementary results. ",

keywords = "skerpikj{\o}t, Sheep, Meat, Traditional food, Amplicon-based sequencing, (GTG)5-PCR fingerprinting, Biogenic amines",

author = "Christina Charmpi and Thamsborg, {Kristian K. M.} and Svein-Ole Mikalsen and Ey{\dh}finn Magnussen and {Sosa Fajardo}, Ana and {Van Der Veken}, David and Leisner, {J{\o}rgen J.} and Fr{\'e}d{\'e}ric Leroy",

note = "Funding Information: This work was supported by the Research Council of the Vrije Universiteit Brussel (projects SRP7 , IOF342 , and IRP11 ), the Hercules Foundation (project UABR 09/004 ), the Research Foundation-Flanders (grant G021518N ), and the Flanders Innovation and Entrepreneurship Agency (Flanders' FOOD Botulinsafe; grant HBC.2017.0491 ). Funding Information: This work was supported by the Research Council of the Vrije Universiteit Brussel ( SRP7 and IOF3017 projects), and in particular the Interdisciplinary Research Program IRP11 {\textquoteleft}Tradition and naturalness of animal products within a societal context of change{\textquoteright}, the Research Foundation-Flanders (grant G021518N ), and the Hercules Foundation (projects UABR 09/004 and UAB 13002 ). KT was supported by a Ph.D. grant from Sino-Danish Centre for Education and Research . Publisher Copyright: {\textcopyright} 2022 Elsevier B.V. Copyright: Copyright 2022 Elsevier B.V., All rights reserved.",

year = "2023",

month = feb,

day = "2",

doi = "10.1016/j.ijfoodmicro.2022.110023",

language = "English",

volume = "386",

journal = "International Journal of Food Microbiology",

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TY - JOUR

T1 - Bacterial species diversity of traditionally ripened sheep legs from the Faroe Islands (skerpikjøt)

AU - Charmpi, Christina

AU - Thamsborg, Kristian K. M.

AU - Mikalsen, Svein-Ole

AU - Magnussen, Eyðfinn

AU - Sosa Fajardo, Ana

AU - Van Der Veken, David

AU - Leisner, Jørgen J.

AU - Leroy, Frédéric

N1 - Funding Information: This work was supported by the Research Council of the Vrije Universiteit Brussel (projects SRP7 , IOF342 , and IRP11 ), the Hercules Foundation (project UABR 09/004 ), the Research Foundation-Flanders (grant G021518N ), and the Flanders Innovation and Entrepreneurship Agency (Flanders' FOOD Botulinsafe; grant HBC.2017.0491 ). Funding Information: This work was supported by the Research Council of the Vrije Universiteit Brussel ( SRP7 and IOF3017 projects), and in particular the Interdisciplinary Research Program IRP11 ‘Tradition and naturalness of animal products within a societal context of change’, the Research Foundation-Flanders (grant G021518N ), and the Hercules Foundation (projects UABR 09/004 and UAB 13002 ). KT was supported by a Ph.D. grant from Sino-Danish Centre for Education and Research . Publisher Copyright: © 2022 Elsevier B.V. Copyright: Copyright 2022 Elsevier B.V., All rights reserved.

PY - 2023/2/2

Y1 - 2023/2/2

N2 - Skerpikjøt is a traditionally ripened sheep leg product from the Faroe Islands, constituting a relatively underexplored microbial ecosystem. The objective of this study is to achieve a deeper understanding of the microbial composition of this artisanal product. Nine ripened hind legs, obtained from three different producers, were assessed regarding their bacterial communities and contents of biogenic amines, including both surface and core samples. Biogenic amine concentrations were generally low, although one sample had a somewhat elevated concentration of cadaverine. Bacterial diversity was investigated by culture-dependent and culture-independent techniques. Gram-positive catalase-positive cocci (GCC) constituted the most abundant group. Within this group, Staphylococcus equorum was the most prevailing species, followed by Kocuria sp., Mammaliicoccus vitulinus, and Staphylococcus saprophyticus. Lactic acid bacteria prevailed in only one sample and were mainly represented by Latilactobacillus curvatus. Enterobacterial communities were characterised by the prevalence of Serratia proteamaculans. Despite the majority of GCC, Clostridium putrefaciens was the most abundant bacterial species in some core samples. Taken together, the culture-dependent and culture-independent identification methods gave complementary results.

AB - Skerpikjøt is a traditionally ripened sheep leg product from the Faroe Islands, constituting a relatively underexplored microbial ecosystem. The objective of this study is to achieve a deeper understanding of the microbial composition of this artisanal product. Nine ripened hind legs, obtained from three different producers, were assessed regarding their bacterial communities and contents of biogenic amines, including both surface and core samples. Biogenic amine concentrations were generally low, although one sample had a somewhat elevated concentration of cadaverine. Bacterial diversity was investigated by culture-dependent and culture-independent techniques. Gram-positive catalase-positive cocci (GCC) constituted the most abundant group. Within this group, Staphylococcus equorum was the most prevailing species, followed by Kocuria sp., Mammaliicoccus vitulinus, and Staphylococcus saprophyticus. Lactic acid bacteria prevailed in only one sample and were mainly represented by Latilactobacillus curvatus. Enterobacterial communities were characterised by the prevalence of Serratia proteamaculans. Despite the majority of GCC, Clostridium putrefaciens was the most abundant bacterial species in some core samples. Taken together, the culture-dependent and culture-independent identification methods gave complementary results.

KW - skerpikjøt

KW - Sheep

KW - Meat

KW - Traditional food

KW - Amplicon-based sequencing

KW - (GTG)5-PCR fingerprinting

KW - Biogenic amines

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U2 - 10.1016/j.ijfoodmicro.2022.110023

DO - 10.1016/j.ijfoodmicro.2022.110023

M3 - Article

SN - 0168-1605

VL - 386

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

M1 - 110023

ER -

Bacterial species diversity of traditionally ripened sheep legs from the Faroe Islands (skerpikjøt)

Abstract

Bibliographical note

Keywords

Access to Document

Other files and links

Fingerprint

SRP7: Strategic Research Programme: Understanding the competitiveness and functional role of microorganisms in fermented food ecosystems

Cite this

Bacterial species diversity of traditionally ripened sheep legs from the Faroe Islands (skerpikjøt)

Abstract

Bibliographical note

Keywords

Access to Document

Other files and links

Fingerprint

Projects

SRP7: Strategic Research Programme: Understanding the competitiveness and functional role of microorganisms in fermented food ecosystems

Cite this