Match!

Nonconventional starter cultures of coagulase‐negative staphylococci to produce animal‐derived fermented foods, a SWOT analysis

Published on Dec 1, 2018in Journal of Applied Microbiology2.683
· DOI :10.1111/jam.14054
Despoina Angeliki Stavropoulou4
Estimated H-index: 4
(Vrije Universiteit Brussel),
L. De Vuyst34
Estimated H-index: 34
(Vrije Universiteit Brussel),
Frédéric Leroy38
Estimated H-index: 38
(Vrije Universiteit Brussel)
Abstract
  • References (168)
  • Citations (3)
📖 Papers frequently viewed together
10 Citations
2014
2 Authors (R. Talon, S. Leroy)
3 Citations
1997
1 Author (Brian J. B. Wood)
688 Citations
78% of Scinapse members use related papers. After signing in, all features are FREE.
References168
Newest
#1Despoina Angeliki Stavropoulou (Vrije Universiteit Brussel)H-Index: 4
#2Hannelore De Maere (Katholieke Universiteit Leuven)H-Index: 5
Last. Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 38
view all 8 authors...
Abstract Staphylococcus carnosus and Staphylococcus xylosus are commonly used, individually or in combination, within conventional starter cultures for the purposes of colour and flavour development during meat fermentation. Yet, little is known about the relative importance of both species under different processing conditions. The present study aimed at investigating the competitiveness of S. carnosus within a meat starter culture under different acidification profiles. The experimental set-up...
4 CitationsSource
#1Despoina Angeliki Stavropoulou (Vrije Universiteit Brussel)H-Index: 4
#2Emiel Van Reckem (Vrije Universiteit Brussel)H-Index: 1
Last. Frédéric Leroy (Vrije Universiteit Brussel)H-Index: 38
view all 5 authors...
Abstract Coagulase-negative staphylococci (CNS) are involved in colour and flavour formation of fermented meats. Their communities are established either spontaneously, as in some artisan-type products, or using a starter culture. The latter usually consists of Staphylococcus carnosus and/or Staphylococcus xylosus strains, although strains from other CNS species also have potential for application. However, it is not entirely clear how the fitness of alternative starter cultures within a ferment...
2 CitationsSource
#1Pei Gao (Jiangnan University)H-Index: 4
#2Qixing Jiang (Jiangnan University)H-Index: 12
Last. Wenshui Xia (Jiangnan University)H-Index: 21
view all 4 authors...
Abstract Biosynthesis of acetate esters by Lactobacillus plantarum 120, Staphylococcus xylosus 135 and Saccharomyces cerevisiae 31, isolated from Chinese traditional fermented fish (Suan yu) were studied. A buffer system containing acyl donors (acetic acid/glyceryl triacetate/acetyl-CoA) and aliphatic alcohols (C2-C6) was established, inoculated with intracellular and extracellular extracts of the three strains. The results showed that the biosynthesis pathway of L. plantarum 120 was esterificat...
4 CitationsSource
#1Jong-Hoon Lee (KGU: Kyonggi University)H-Index: 16
#2Sojeong Heo (KGU: Kyonggi University)H-Index: 3
Last. Do-Won Jeong (Dongduk Women's University)H-Index: 11
view all 3 authors...
Our previous comparative genomic analysis of Staphylococcus equorum KS1039 with five S. equorum strains illuminated the genomic basis of its safety and salt tolerance. However, a comprehensive picture of the cellular components and metabolic pathways involved in the degradation of macromolecules and development of sensory properties has not been obtained for S. equorum. Therefore, in this study, we examined the general metabolism of S. equorum based on information obtained from published complet...
2 CitationsSource
8 CitationsSource
Although vital for maintaining health when consumed in moderation, various epidemiological studies in recent years have shown a strong association between excess dietary sodium with an array of health complications. These associations are robust and clinically significant for development of hypertension and prehypertension, two of the leading causes of preventable mortality worldwide, in adults with a high-sodium diet. Data from developed nations and transition economies show worldwide sodium in...
6 CitationsSource
#1Andrea S. Bertuzzi (UCC: University College Cork)H-Index: 4
#2Aaron M. Walsh (UCC: University College Cork)H-Index: 5
Last. Mary C. Rea (UCC: University College Cork)H-Index: 28
view all 8 authors...
ABSTRACT In this study, a young Cheddar curd was used to produce two types of surface-ripened cheese, using two commercial smear-culture mixes of yeasts and bacteria. Whole-metagenome shotgun sequencing was used to screen the microbial population within the smear-culture mixes and on the cheese surface, with comparisons of microorganisms at both the species and the strain level. The use of two smear mixes resulted in the development of distinct microbiotas on the surfaces of the two test cheeses...
8 CitationsSource
#1Arif Luqman (University of Tübingen)H-Index: 4
#2Mulugeta Nega (University of Tübingen)H-Index: 13
Last. Friedrich Götz (University of Tübingen)H-Index: 76
view all 5 authors...
Summary A subgroup of biogenic amines, the so-called trace amines (TAs), are produced by mammals and bacteria and can act as neuromodulators. In the genus Staphylococcus , certain species are capable of producing TAs through the activity of staphylococcal aromatic amino acid decarboxylase (SadA). SadA decarboxylates aromatic amino acids to produce TAs, as well as dihydroxy phenylalanine and 5-hydroxytryptophan to thus produce the neurotransmitters dopamine and serotonin. SadA-expressing staphylo...
10 CitationsSource
#1Do-Won Jeong (Dongduk Women's University)H-Index: 11
#2Sojeong Heo (KGU: Kyonggi University)H-Index: 3
Last. Jong-Hoon Lee (KGU: Kyonggi University)H-Index: 16
view all 5 authors...
To shed light on the genetic background behind the virulence and salt tolerance of Staphylococcus equorum, we performed comparative genome analysis of six S. equorum strains. Data on four previously published genome sequences were obtained from the NCBI database, while those on strain KM1031 displaying resistance to multiple antibiotics and strain C2014 causing haemolysis were determined in this study. Examination of the pan-genome of five of the six S. equorum strains showed that the conserved ...
3 CitationsSource
#1Do-Won Jeong (Dongduk Women's University)H-Index: 11
#2Sojeong Heo (KGU: Kyonggi University)H-Index: 3
Last. Jong-Hoon Lee (KGU: Kyonggi University)H-Index: 16
view all 8 authors...
Abstract We inoculated five starter candidates, Enterococcus faecium, Tetragenococcus halophilus, Bacillus licheniformis, Staphylococcus saprophyticus, and Staphylococcus succinus, into sterilized soybeans to predict their effectiveness for flavor production in fermented soybean foods. All of the starter candidates exhibited sufficient growth and acid production on soybean cultures. Twenty-two volatile compounds, such as acids, alcohols, carbonyls, esters, furans, and pyrazines, were detected fr...
6 CitationsSource
Cited By3
Newest
#1Constanza Maria Lopez (UCSC: Catholic University of the Sacred Heart)
#2Maria Luisa Callegari (UCSC: Catholic University of the Sacred Heart)H-Index: 19
Last. Annalisa Rebecchi (UCSC: Catholic University of the Sacred Heart)H-Index: 10
view all 4 authors...
The production chain of fermented sausages can be considered a major source of the dissemination of antibiotic resistance (AR), spreading from farm to the final product. The natural microbiota involved in the complete process may carry AR genes which can be potentially transferred to pathogens or opportunistic bacteria thus representing a risk to human and animal health. Coagulase-negative staphylococci are a dominant microbial group in fermented sausages and often used as starter cultures. Few ...
Source
#1Van Reckem E (Vrije Universiteit Brussel)H-Index: 1
#1Emiel Van ReckemH-Index: 1
Last. Frédéric LeroyH-Index: 38
view all 6 authors...
European fermented meat products are prepared according to a wide variety of different recipes and processing conditions, which can influence their fermentative microbiota. However, due to the diverse processing conditions applied across Europe, it remained unclear to which degree bacterial heterogeneity can be encountered in commercially available fermented meat products and whether this is linked to their geographical origin. Therefore, the bacterial species diversity of 80 fermented meat prod...
2 CitationsSource
#1Marta Laranjo (CSIC: Spanish National Research Council)H-Index: 15
#2M.E. Potes (University of Évora)H-Index: 4
Last. Miguel Elias (University of Évora)H-Index: 11
view all 3 authors...
Starters are microbial cultures used to promote and conduct the fermentation of meat products. Bacteria, particularly lactic acid bacteria (LAB) and coagulase-negative staphylococci, as well as yeasts and moulds, may be used as starters. They can increase the safety of fermented meat products by means of rapid matrix acidification or due to the production of antimicrobial substances, such as bacteriocins. Besides, starters may help to standardise product properties and shorten ripening times. Sa...
Source