Characterization of indigenous coagulase-negative staphylococci isolated from Chinese spontaneously fermented meat products.

Technological, safety-related and volatile properties were analyzed in coagulase-negative staphylococci (CNS) isolates from Chinese spontaneously fermented meat products. A total of 107 CNS isolates were identified via 16 S rRNA sequencing, and the most recovered species were S. saprophyticus (53.3 %), S. edaphicus (12.1 %), and S. epidermidis (10.3 %). Among them, 58 CNS isolates belonging to 9 species were selected with higher activities of catalase, nitrate reductase, proteolysis, and lipolysis, as well as higher tolerance to stressful environmental conditions. Then, 7 CNS isolates belonging to 4 species were further selected based upon excellent technological characteristics, lack of hemolysis and antibiotic resistance, and a low production of biogenic amines. The volatile profiles of these 7 strains cultivated in pork broth was determined. S. casei No. 1 produced significant amounts of phenethyl alcohol, geraniol, and 3-methyl-butanol. S. xylosus No. 120 produced the highest amount of methyl ketones with the potential to provide dry-cured odor of fermented meats. The volatile profile was highly strain dependent. Several CNS identified in this study have the potential to be used as the starter cultures for fermented meat products. Copyright © 2022 Elsevier GmbH. All rights reserved.

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Juan Chen, Jingbin Zhang, Ziyao Yang, Ying Niu, Zijian Cai, Jie Wang, Liguo Yin, Yaqiu Lin, Xiaonan Lu. Characterization of indigenous coagulase-negative staphylococci isolated from Chinese spontaneously fermented meat products. Microbiological research. 2022 Oct;263:127160

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PMID: 35944356

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