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

隔离,表征 ，和中国传统培根中具有增味特性的凝固酶阴性葡萄球菌的发酵潜力。

• 影响指数: 6.443
• 发表时间: 2023 Dec 30
• 来源期刊: Food Chem X
• DOI: 10.1016/j.fochx.2023.100912
• PMID: 38144787
• 文章类型: Journal Article
• 作者列表: Yang L,Li H,Wu H,Liu S,Su C,He Z

关键词: Chinese bacon; Coagulase-negative Staphylococci; Protein degradation; Staphylococci cohnii; Staphylococci saprophyticus; Taste

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.

摘要

没有制作中国培根的专有发酵剂。本研究旨在从中国培根中分离凝固酶阴性葡萄球菌(CNS)。识别它们的物种，并评估它们产生生物胺(BA)的能力，肽，游离氨基酸（FAA），降解蛋白质。21个分离株存在溶血缺陷,DNase,和凝固酶活性，并表现出低氨基酸脱羧酶活性。进一步表征显示11种CNS物种显示蛋白酶，脂肪酶,或硝酸还原酶活性。具体来说,S.cohniiWX-M8能够降解肌浆蛋白和肌原纤维蛋白，而腐生链球菌MY-A10被发现仅降解肌原纤维蛋白。两者都能够在第3天左右减少BA并增加肽的含量。由这两种CNS发酵的肉含有更有利于味道形成的FAA，比如Glu和Asp,并降低了苦味FAAs的含量。这些发现将为中国培根使用中枢神经系统提供见解。