Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages

The manufacture of dry fermented sausages is an important part of the meat industry in Southern Europeancountries. These products are usually produced in small shops from a mixture of pork, fat, salt, and condiments andare stuffed into natural casings. Meat sausages are slowly cured through spontaneous fermentation by autochthonousmicrobiota present in the raw materials or introduced during manufacturing. The aim of this work was to evaluate thetechnological and safety features of coagulase-negative staphylococci (CNS) isolated from Portuguese dry fermented meatsausages in order to select autochthonous starters. Isolates (n = 104) obtained from 2 small manufacturers were identifiedas Staphylococcus xylosus, Staphylococcus equorum, Staphylococcus saprophyticus,andStaphylococcus carnosus. Genomically diverseisolates (n = 82) were selected for further analysis to determine the ability to produce enzymes (for example, nitrate-reductases, proteases, lipases) and antibiotic susceptibility. Autochthonous CNS producing a wide range of enzymes andshowing low antibioresistance were selected as potential starters for future use in the production of dry fermented meatsausages.

Relationship between blood pressure and psychological features of experience and behaviour among teachers

Purpose: Relationships between psychic features and psychophysical parameters, such as blood pressure, have a high relevance in research on coping with stress. We want to investigate the correlation between blood pressure and this psychic features. Methods: We investigated 79 teachers from high schools and secondary schools in and around Leipzig, Germany. Using the systolic blood pressure as an indicator, we built three groups: hypotonics, normotonics, and hypertonics. We assessed several health psychologically dependent variables and looked for differences between these groups (Chi-Square-Test). Results: Hypotonics experienced more stress and less planning and goal behaviour. Furthermore, they more often use physical exercises in order to increase their social well-being. Hypertonics, on the other hand, were driven by fear of loss of control and show a higher sense of feeling threatened. Conclusions: We could find for each group different relationships that are highly relevant to health. This results shows how psychological features and physiological regulation mechanisms are linked.