Prospects for the applicability of coagulase-negative cocci in fermented-meat products using omics approaches

Veken, David Van der; Leroy, Frédéric

doi:10.1016/j.cofs.2022.100918

Cited by 4 publications

(12 citation statements)

References 55 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Their presence does not affect the main physicochemical properties such as humidity, water activity, pH, texture, or color while contributing positively to the aroma with the production of methyl-branched acids and reducing the oxidation compounds originating from the β-oxidation of fatty acids present within the milk [70]. coagulation of the milk proteins [53,80] organoleptic properties [23,81] M. sciuri organoleptic properties [94][95][96] no definitive data Inhibitory activity against pathogens and spoiling agents has also been reported for some dairy L. garvieae strains. Some of the main manifestations of this property are the documented inhibition of Listeria monocytogenes [9] and Staphylococcus aureus [71].…”

Section: Lactococcus Garvieaementioning

confidence: 99%

“…Different CNS species have been identified as part of the dominant and subdominant microflora of many kinds of traditional cheeses [33,34] (Table 1). M. sciuri, despite being mainly associated with the ripening of fermented meat products such as cured meats and sausages [95,96,121], has also been found in French smear cheeses [33], German cheeses [34], Brazilian cheeses [35], and the traditional Middle East Surk cheese [36] (Table 1).…”

Section: Mammalicoccus Sciuri (Formerly Known As Staphylococcus Sciuri)mentioning

confidence: 99%

“…This function is achieved thanks to the catabolism of carbohydrates and amino acids, but also the synthesis of esters. Small flavor compound molecules are also produced by some aspects of their proteolytic and lipolytic activities [95,96]. A correlation between the smell and the presence of M. sciuri has been investigated, and it was found that this species, in combination with some yeasts, is responsible for the olfactory characteristics of some green cheeses [94].…”

Section: Mammalicoccus Sciuri (Formerly Known As Staphylococcus Sciuri)mentioning

confidence: 99%

See 2 more Smart Citations

The Controversial Nature of Some Non-Starter Lactic Acid Bacteria Actively Participating in Cheese Ripening

Dimov

2023

BioTech

View full text Add to dashboard Cite

This mini review deals with some controversial non-starter lactic acid bacteria (NSLAB) species known to be both human and animal pathogens but also health-promoting and probiotic. The focus is on Lactococcus garvieae, two Streptococcus species (S. uberis and S. parauberis), four Weissella species (W. hellenica, W. confusa, W. paramesenteroides, and W. cibaria), and Mammalicoccus sciuri, which worldwide, are often found within the microbiotas of different kinds of cheese, mainly traditional artisanal cheeses made from raw milk and/or relying on environmental bacteria for their ripening. Based on literature data, the virulence and health-promoting effects of these bacteria are examined, and some of the mechanisms of these actions are reviewed. Additionally, their possible roles in cheese ripening are also discussed. The analysis of the literature data available so far showed that, in general, the pathogenic and the beneficial strains, despite belonging to the same species, show somewhat different genetic constitutions. Yet, when the safety of a given strain is assessed, genomic analysis on its own is not enough, and a polyphasic approach including additional physiological and functional tests is needed.

show abstract

Section: Lactococcus Garvieaementioning

confidence: 99%

Section: Mammalicoccus Sciuri (Formerly Known As Staphylococcus Sciuri)mentioning

confidence: 99%

Section: Mammalicoccus Sciuri (Formerly Known As Staphylococcus Sciuri)mentioning

confidence: 99%

See 1 more Smart Citation

The Controversial Nature of Some Non-Starter Lactic Acid Bacteria Actively Participating in Cheese Ripening

Dimov

2023

BioTech

View full text Add to dashboard Cite

show abstract

“…8−10 Some CNS and yeast species, exemplified by Staphylococcus xylosus, Staphylococcus equorum, and Debaryomyces hansenii, are the most influential contributors to the flavor of fermented meat products. 11,12 Notably, they play a key role in the production of branchedchain esters, aldehydes, alcohols, and acids through the degradation of branched-chain amino acids within fermented sausages. 13,14 Meanwhile, LAB play a pivotal role in ensuring the quality of fermented products through the acceleration of acidification and are the major contributor of bioactive compounds in fermented sausages.…”

Section: ■ Introductionmentioning

confidence: 99%

“…In fermented sausages, it is the triumvirate of coagulase-negative staphylococci (CNS), lactic acid bacteria (LAB), and yeasts that reigns supreme, serving as the artisans behind the distinctive flavor and rich nutrition. − Some CNS and yeast species, exemplified by Staphylococcus xylosus, Staphylococcus equorum, and Debaryomyces hansenii, are the most influential contributors to the flavor of fermented meat products. , Notably, they play a key role in the production of branched-chain esters, aldehydes, alcohols, and acids through the degradation of branched-chain amino acids within fermented sausages. , Meanwhile, LAB play a pivotal role in ensuring the quality of fermented products through the acceleration of acidification and are the major contributor of bioactive compounds in fermented sausages . Both genomics and metabolomics studies have provided evidence supporting the important role of LAB in the conversion of tryptophan into ILA and IA. , …”

Section: Introductionmentioning

confidence: 99%

Fungal–Bacterial Mutualism: Species and Strain-Dependent Simultaneous Modulation of Branched-Chain Esters and Indole Derivatives in Fermented Sausages through Metabolite Cross-Feeding

Rong,

Liu,

et al. 2024

J. Agric. Food Chem.

View full text Add to dashboard Cite

The precise impact of species and strain diversity on fungal−bacterial interactions and the overall community functioning has remained unclear. First, our study revealed how Debaryomyces hansenii influences diverse bacteria to accumulate key metabolites in a simulated fermented food system. For flavor, D. hansenii promoted the accumulation of branched-chain esters in Staphylococcus xylosus by promoting growth and facilitating the precursor branched-chain acids transformations but hindered the accumulation of Staphylococcus equorum. Furthermore, fungal−bacterial interactions displayed diversity among S. equorum strains. For bioactive compounds, species and strain diversity of lactic acid bacteria (LAB) also influences the production of indole derivatives. Then, we investigated specific metabolic exchanges under reciprocal interaction. Amino acids, rather than vitamins, were identified as the primary drivers of the bacterial growth promotion. Moreover, precursor transformations by D. hansenii played a significant role in branched-chain esters production. Finally, a synthetic community capable of producing high concentrations of branched-chain esters and indole derivatives was successfully constructed. These results provide valuable insights into understanding and designing synthetic communities for fermented sausages.

show abstract

Meat fermentation at a crossroads: where the age-old interplay of human, animal, and microbial diversity and contemporary markets meet

Leroy

Charmpi

Vuyst

2023

FEMS Microbiology Reviews

View full text Add to dashboard Cite

Despite being part of the now often unfavourably perceived category of processed meats, fermented meats remain of substantial nutritional, economic, and cultural importance in today's foodscapes. This translates into a vast assortment of different products. Fermentation is driven by microorganisms (e.g. in fermented sausages), although the terminology is sometimes used to also designate products in which microbial contributions are less dominant and that depend primarily on the activity of endogenous meat enzymes (e.g. in raw hams). A summary is given of the main microbial groups that characterize various types of meat and, in particular, their fermented derivatives. Moreover, it is argued that producers of fermented meat products struggle to adapt to a contemporary dietary context of change. On the one hand, they wish to reassure consumers by reaffirming the position of fermented meat products as traditional strongholds. On the other hand, producers are trying to alleviate some of the perceived concerns through technological innovation, for instance related to the impact of processing on food safety and health. This review raises the point that these sometimes contradictory trends can affect the choice of meat type, ingredients, and processing parameters, and how these choices, in turn, can affect microbial diversity.

show abstract

Prospects for the applicability of coagulase-negative cocci in fermented-meat products using omics approaches

Cited by 4 publications

References 55 publications

The Controversial Nature of Some Non-Starter Lactic Acid Bacteria Actively Participating in Cheese Ripening

The Controversial Nature of Some Non-Starter Lactic Acid Bacteria Actively Participating in Cheese Ripening

Fungal–Bacterial Mutualism: Species and Strain-Dependent Simultaneous Modulation of Branched-Chain Esters and Indole Derivatives in Fermented Sausages through Metabolite Cross-Feeding

Meat fermentation at a crossroads: where the age-old interplay of human, animal, and microbial diversity and contemporary markets meet

Contact Info

Product

Resources

About