Safety and Technological Characterization of <i>Staphylococcus xylosus</i> and <i>Staphylococcus pseudoxylosus</i> Isolates from Fermented Soybean Foods of Korea
Haram Kong, Do‐Won Jeong, Namwon Kim, Sugyeong Lee, Sooyoung Sul, Jong‐Hoon Lee
Abstract
Coagulase-negative staphylococci (CNS) are part of the normal microbiota of the skin and mucous membranes of humans and animals, and they are also distributed in a variety of niches including soil, water, and air, as well as various foodstuffs They have been identified as prevalent members of the beneficial microbiota in animalderived fermented foods; in particular, their technological properties have been well characterized in meat fermentation. CNS have been reported to contribute to the development and stability of product color through their nitrate reductase activity, and flavor development through protease and lipase activities
Topics & Concepts
Staphylococcus xylosusMicrobiologyBiologyLincomycinErythromycinPopulationTetracyclineFood scienceAntibioticsStaphylococcusBacteriaStaphylococcus aureusGeneticsDemographySociologyProbiotics and Fermented FoodsAntimicrobial Peptides and ActivitiesMicrobial Inactivation Methods