Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities

Mainar, María Sánchez; Leroy, Frédéric

doi:10.1016/j.ijfoodmicro.2015.03.009

Cited by 53 publications

(31 citation statements)

References 42 publications

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“…NOS‐like activity has also been found in vitro by a S. haemolyticus strain but in situ colour generation is unsuccessful (Sánchez Mainar et al . ; Sánchez Mainar and Leroy ). Although promising, NOS‐based colour generation does not seem to be straightforward.…”

Section: Opportunitiesmentioning

confidence: 98%

“…; Fonseca et al . ; Sánchez Mainar and Leroy ). As an example, S. haemolyticus G110 expressing NOS‐like activity in vitro is not able to withstand competition by the background microbiota in fermented meat models, despite its high inoculation level as a starter culture (Sánchez Mainar and Leroy ).…”

Section: Threatsmentioning

confidence: 98%

“…). Nitrosative effects emerge from the nitrate and nitrite reductase activities in most CNS species, being particularly pronounced within S. carnosus and S. xylosus (Sánchez Mainar and Leroy ). This partially explains the conventional use of the latter two CNS species as starter cultures for meat fermentation where they generate the bright red colour of nitrosomyoglobin (Leroy et al .…”

Section: Strengthsmentioning

confidence: 99%

“…). For meat fermentation, S. carnosus and S. xylosus are applied to generate colour (nitrosomyoglobin) via their nitrate reductase activity (Sánchez Mainar and Leroy ) as well as to produce flavour (Beck et al . ), but often as a second priority (Janssens et al .…”

Section: Opportunitiesmentioning

confidence: 99%

“…). The presence of an interesting trait of a particular species or strain is not sufficient to guarantee success as a starter culture, especially if the latter is not able to manifest itself during fermentation (Sánchez Mainar and Leroy ). Also, the large (geographical) diversity in recipes and technologies, often in small‐scale manufacturing units (Talon et al .…”

Section: Threatsmentioning

confidence: 99%

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

2018

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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.

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Section: Opportunitiesmentioning

confidence: 98%

Section: Threatsmentioning

confidence: 98%

Section: Strengthsmentioning

confidence: 99%

Section: Opportunitiesmentioning

confidence: 99%

Section: Threatsmentioning

confidence: 99%

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

2018

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Screening and optimization of a nitrate reductase-producing Staphylococcus simulans UV-11 and its application

Sun

Xi-bin

2021

Food Measure

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A strain of Staphylococcus simulans D14 (S. simulans D14) showed the highest nitrate reductase activity (NRA) of 4.52 mM NO 2 − /mg dry weight by the spectrophotometric method, which was screened from traditional Chinese sausage. When the UV mutagenesis time was 25 s, the positive mutation rate was the highest at 26.60%. The NRA of the obtained positive mutant UV-11 was 9.21 mM NO 2 − /mg dry weight, and the activity was found to be 1.04-fold higher than that of the original strain S. simulans D14. A Plackett-Burman design (PBD) was employed to screen the significant variables pH, KNO 3 (%) and incubation time (h), and response surface methodology (RSM) was used to optimize the significant variables using a Box-Behnken design (BBD). The results showed that the NRA of S. simulans UV-11 was 15.22 mM NO 2 − /mg dry weight under optimum conditions of 37 °C, pH 6.5, incubation time 15 h, KNO 3 0.045%, NaCl 5%, NaNO 2 0.015%, peptone 1%, and D-mannitol 1%, which increased by 65.2% compared with the unoptimized medium. Natural curing agents (containing 10 7 CFU/g S. simulans UV-11 under optimal conditions and 1.40% celery powder, T2) were added to the cured meat model. T2 produced significantly lighter and redder signals than the control group (C) and the addition of 150 ppm NaNO 2 group (T1). The thiobarbituric acid reactive substance (TBARS) of T2 was 2.30 mg malonaldehyde/kg product and residual nitrite of T2 was 7.1 ppm after 14 days of storage,which were lower than those groups of C and T1. Taking into account the results of cured meat models, S. simulans UV-11 could be selected as a potential starter culture for the processing of natural meat products.

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The effects of curing agents on the proteolysis and lipid oxidation of pastırma produced by the traditional method

2020

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Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities

Cited by 53 publications

References 42 publications

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

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

Screening and optimization of a nitrate reductase-producing Staphylococcus simulans UV-11 and its application

The effects of curing agents on the proteolysis and lipid oxidation of pastırma produced by the traditional method

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