LAUSR

Abstract The aim of this study was to characterize the food safety aspects and enzymatic profile of Staphylococcus xylosus LQ3 in vitro and its influence in the curing process and antioxidant capacity in dried cured sausage. S. xylosus LQ3 isolate was susceptible to all antimicrobials tested and did not show any antimicrobial resistance genes. LQ3 was negative for hemolytic and DNase activities. Moreover, no genes encoding for alpha and beta hemolysis or for classical staphylococcal enterotoxins were identified. Enzymatic tests showed that S. xylosus LQ3 presented lipolytic, proteolytic, nitrate reductase (25 °C and 37 °C), and superoxide dismutase activities. The sausage with S. xylosus LQ3 (T1) was lighter and redder in color than the control without S. xylosus (C1). LQ3 treated sausage (T1) presented lower lipid oxidation in comparison to C1. S. xylosus LQ3 demonstrated potential to be used as starter culture for the production of fermented sausage, because it showed microbiological and toxicological safety and a relevant enzymatic profile. Moreover, it contributed to the formation of the typical coloration of cured products and limited lipid oxidation in situ.