Isolation, characterization, and fermentation potential of coagulase-negative Staphylococci with taste-enhancing properties from Chinese traditional bacon

Li Yang; Hongjun Li; Han Wu; Shuyun Liu; Chang Su; Zhifei He

doi:10.1016/j.fochx.2023.100912

Isolation, characterization, and fermentation potential of coagulase-negative Staphylococci with taste-enhancing properties from Chinese traditional bacon

Food Chem X. 2023 Sep 30:20:100912. doi: 10.1016/j.fochx.2023.100912. eCollection 2023 Dec 30.

Authors

Li Yang¹, Hongjun Li^{1

2

3}, Han Wu¹, Shuyun Liu¹, Chang Su¹, Zhifei He^{1

2

3}

Affiliations

¹ College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China.
² Chongqing Engineering Research Center of Regional Food, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China.
³ Chongqing Key Laboratory of Special Food Co-Built by Sichuan and Chongqing, No.2 Tiansheng Road, Beibei District, Chongqing 400715, China.

Abstract

No proprietary starter cultures for crafting Chinese bacon. This study aimed to isolate Coagulase-negative Staphylococci (CNS) from Chinese bacon, identify their species, and evaluate their ability to produce biogenic amines (BAs), peptides, free amino acids (FAAs), and degrade proteins. Twenty-one isolates were deficient in hemolysis, DNase, and coagulase activities, and exhibited low amino acid decarboxylase activity. Further characterization revealed 11 CNS species showing protease, lipase, or nitrate reductase activities. Specifically, S. cohnii WX-M8 was able to degrade both sarcoplasmic and myofibrillar proteins, while S. saprophyticus MY-A10 was found to only degrade myofibrillar proteins. Both were able to reduce the BAs and increase the content of peptides around day 3. The meat fermented by these two CNS contained FAAs that are more conducive to taste formation, such as Glu and Asp, and reduced the content of bitter FAAs. These findings will provide insights into the use of CNS for Chinese bacon.

Keywords: Chinese bacon; Coagulase-negative Staphylococci; Protein degradation; Staphylococci cohnii; Staphylococci saprophyticus; Taste.