Abstract：
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.
摘要：
技术,分析了来自中国自发发酵肉制品的凝固酶阴性葡萄球菌（CNS）分离株的安全相关和挥发性特性。通过16SrRNA测序鉴定了总共107个CNS分离株，回收最多的物种是腐生链球菌(53.3%)，S、edaphicus（12.1%），和表皮葡萄球菌（10.3%）。其中,选择了9种具有较高过氧化氢酶活性的58个CNS分离株，硝酸还原酶,蛋白水解，和脂肪分解，以及对压力环境条件的更高耐受性。然后，根据优异的技术特性，进一步选择了属于4个物种的7个CNS分离株，缺乏溶血和抗生素耐药性，生物胺产量低。确定了在猪肉肉汤中培养的这7种菌株的挥发性特征。S、casei号。1产生了大量的苯乙醇，香叶醇,和3-甲基-丁醇。S、xylosus号。120产生最高量的甲基酮，有可能提供发酵肉类的干固化气味。挥发性分布高度依赖于应变。在这项研究中确定的几种CNS具有用作发酵肉制品的发酵剂培养物的潜力。
