Stavropoulou D A, De Vuyst L, Leroy F
Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
J Appl Microbiol. 2018 Dec 1;125(6). doi: 10.1111/jam.14054. Epub 2018 Jul 27.
Coagulase-negative staphylococci (CNS) are ubiquitous micro-organisms that are commonly present on animal skin and animal-derived foods. They are members of the beneficial microbial consortia of several fermented food products where they contribute to quality. Currently, only a few CNS species are included in commercial starter cultures, although many other ones with promising properties have been isolated from diverse food ecosystems. In the present study, a Strengths-Weaknesses-Opportunities-Threats (SWOT) analysis of the potential use of unconventional CNS starter cultures for the fermentation of animal-derived foods is carried out. An overview of both their desirable and worrisome metabolic traits is given. In general, the application of innovative CNS-based starter cultures offers opportunities to modulate flavour, improve the safety and health aspects and develop novel colour development strategies for clean label products. Yet, their implementation is often not straightforward as nontrivial obstacles or threats are encountered, which relate to technological, food safety and legal concerns. As most of the desirable and undesirable characteristics of CNS species are strain dependent, a case-by-case evaluation is needed when evaluating specific strains for their potential use as novel starter cultures.
凝固酶阴性葡萄球菌（CNS）是普遍存在的微生物，常见于动物皮肤和动物源性食品中。它们是几种发酵食品有益微生物群落的成员，对食品品质有贡献。目前，商业发酵剂中仅包含少数几种CNS菌种，尽管已从不同的食品生态系统中分离出许多具有潜在特性的其他菌种。在本研究中，对非常规CNS发酵剂用于动物源性食品发酵的潜在用途进行了优势-劣势-机会-威胁（SWOT）分析。概述了它们理想和令人担忧的代谢特性。总体而言，应用基于CNS的创新发酵剂为调节风味、改善安全性和健康方面以及为清洁标签产品开发新的色泽发展策略提供了机会。然而，由于遇到与技术、食品安全和法律问题相关的重大障碍或威胁，其实施往往并非易事。由于CNS菌种的大多数理想和不良特性取决于菌株，因此在评估特定菌株作为新型发酵剂的潜在用途时，需要逐案评估。
