College of Food Science and Technology, Southwest Minzu University, Chengdu, China; Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Canada.
Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, Canada.
Microbiol Res. 2022 Oct;263:127160. doi: 10.1016/j.micres.2022.127160. Epub 2022 Aug 4.
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.
从中国自然发酵肉制品中分离的凝固酶阴性葡萄球菌（CNS）的技术、安全性和挥发性特性进行了分析。通过 16S rRNA 测序鉴定了 107 株 CNS 分离株，最常见的回收物种为 S. saprophyticus（53.3%）、S. edaphicus（12.1%）和 S. epidermidis（10.3%）。其中，选择了具有更高过氧化氢酶、硝酸盐还原酶、蛋白水解和脂肪水解活性以及更高耐受应激环境条件的 58 株 CNS 分离株，它们属于 9 个种。然后，根据出色的技术特性、无溶血和抗生素耐药性以及生物胺产量低，从这 58 株 CNS 中进一步选择了 7 株 CNS 分离株，它们属于 4 个种。对这 7 株在猪肉汤中培养的菌株的挥发性特征进行了测定。S. casei No.1 产生大量的苯乙醇、香叶醇和 3-甲基-1-丁醇。S. xylosus No.120 产生了最高量的甲基酮，具有提供发酵肉类干腌气味的潜力。挥发性图谱高度依赖于菌株。本研究中鉴定的几种 CNS 有可能被用作发酵肉制品的起始培养物。
