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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(8): 1023-1035
Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods
Sojeong Heo1 • Jong-Hoon Lee2 • Do-Won Jeong1
1 Department of Food and Nutrition, Dongduk Women’s University, Seoul, Republic of Korea 2 Department of Food Science and Biotechnology, Kyonggi University, Suwon, Republic of Korea
ABSTRACT
Food safety is of significant concern to consumers and is a major issue for the food industry. As such, the industry is aware of the importance of safety assessments of starters used in the production of fermented foods. Coagulase-negative staphylococci (CNS) are the predominant bacteria found in fermented foods worldwide. Because of this, food-derived CNS are used as starters for cheese and meat fermentation, and have been investigated for use as starters in soybean fermentation. Although food-derived CNS are generally considered non-pathogenic, their safety remains uncertain following the isolation of CNS from skin infections in humans and animals, and because they belong to the same genus as the highly pathogenic species Staphylococcus aureus. This review explores what is known about the safety of food-derived CNS, focusing on antibiotic resistance, enterotoxin genes, and biogenic amine production, to aid in the selection of starter candidates.
KEYWORD
Food-derived coagulase negative staphylococci ∙ Starter culture ∙ Safety ∙ Diversity
Food Science and Biotechnology 2020 ; 29(8): 1023-1035
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