Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneity

Stavropoulou, Despoina Angeliki; Borremans, Wim; Vuyst, Luc De; Smet, Stefaan De; Leroy, Frédéric

doi:10.1016/j.ijfoodmicro.2015.04.048

Cited by 28 publications

(29 citation statements)

References 49 publications

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“…Following proteolysis, CNS species are particularly well‐equipped to deal with amino acids (Stavropoulou et al . ). As a first example, the conversion of arginine through the ATP‐generating ADI pathway can offer a competitive benefit to some strains in carbohydrate‐poor environments.…”

Section: Strengthsmentioning

confidence: 97%

“…The number and type of biogenic amine(s) produced by CNS depend on the species or even strain investigated (Stavropoulou et al . ), whereby some of the contradictory results published may also be due to the variety of the detection methods used (Cachaldora et al . ).…”

Section: Weaknessesmentioning

confidence: 99%

“…; Talon and Leroy ), some CNS strains can produce relatively high concentrations of biogenic amines (Stavropoulou et al . ; Jeong 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: Strengthsmentioning

confidence: 97%

Section: Weaknessesmentioning

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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“…; Stavropoulou et al . ). However, the ability to produce biogenic amines is strongly variable between strains .…”

Section: Discussionmentioning

confidence: 97%

Acid stress response ofStaphylococcus xylosuselicits changes in the proteome and cellular membrane

et al. 2019

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Aims Coagulase‐negative Staphylococcus xylosus strains are used as starter organisms for sausage fermentation. As those strains have to cope with low pH‐values during fermentation, the aim of this study was to identify the acid adaptation mechanisms of S. xylosus TMW 2.1523 previously isolated from salami. Methods and Results A comparative proteomic study between two different acid tolerant mutants was performed. Therefore, both S. xylosus mutants were grown pH‐static under acid stress (pH 5·1) and reference conditions (pH 7·0). Proteomic data were supported by metabolite and cell membrane lipid analysis. Staphylococcus xylosus acid stress adaptation is mainly characterized by a metabolic change towards neutral metabolites, enhanced urease activity, reduced ATP consumption, an increase in membrane fluidity and changes in the membrane thickness. Conclusion This study corroborates mechanisms as previously described for other Gram‐positive bacteria. Additionally, the adjustment of membrane structure and composition in S. xylosus TMW 2.1523 play a prominent role in its acid adaptation. Significance and Impact of the Study This study demonstrates for the first time changes in the membrane lipid composition due to acid stress adaptation in staphylococci.

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“…The following gradient was performed according to the procedures described by Stavropoulou et al . (): 40% A + 60% B for 10 min, 100% A for 15 min and 40% A + 60% B for 10 min. Each sample was analysed in triplicates.…”

Section: Methodsmentioning

confidence: 98%

Ferulic acid reduced histamine levels in the smoked horsemeat sausage

Zhao

Xue

et al. 2018

Int J of Food Sci Tech

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Summary This study assessed the effect of ferulic acid on the accumulation of histamine in traditional Xinjiang smoked horsemeat sausage. The dynamics of histamine‐producing microorganisms were monitored by PCR‐denaturing gradient gel electrophoresis (DGGE) with specific primer pairs, and histidine and histamine levels were measured by high‐performance liquid chromatography (HPLC). Relative parameters including microbiological growth, pH and moisture content were also evaluated. PCR‐DGGE provided a rapid and convenient method for detecting and identifying histamine‐producing bacteria. The results showed that ferulic acid reduced the histamine concentration and inhibited the growth of histamine‐producing bacteria during fermentation and ripening. Additionally, the inhibitory effect of ferulic acid was stronger than that of the starter culture. Therefore, ferulic acid appears to be a useful additive for manufacturing fermented sausages.

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Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneity

Cited by 28 publications

References 49 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

Acid stress response ofStaphylococcus xylosuselicits changes in the proteome and cellular membrane

Ferulic acid reduced histamine levels in the smoked horsemeat sausage

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