Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods
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Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods Sojeong Heo1 • Jong-Hoon Lee2 • Do-Won Jeong1
Received: 23 April 2020 / Revised: 15 June 2020 / Accepted: 18 June 2020 / Published online: 4 July 2020 Ó The Korean Society of Food Science and Technology 2020
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. Keywords Food-derived coagulase negative staphylococci Starter culture Safety Diversity
& Do-Won Jeong [email protected] Sojeong Heo [email protected] Jong-Hoon Lee [email protected] 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
Introduction Staphylococci, which are identified under the microscope by the formation of irregular grape-like clusters of cells, are Gram-positive, facultatively anaerobic, catalase-positive, non-motile, and non-spore-forming bacteria with a high tolerance for salt (most strains survive in the presence of 10% NaCl) (Chapman, 1945; Go¨tz et al., 2006). They are part of the normal microbiota of the skin and mucous membranes of both humans and animals, and are also ubiquitously distributed in a variety of niches, including soil, water, and air, as well as various foodstuffs (Coton et al., 2010b; Go¨tz et al., 2006; Irlinger, 2008). Staphylococci are classified as either coagulase-positive or coagulase-negative based on their ability to produce coagulase. Coagulase production is considered a virulence factor in staphylococci because it is associated with escape from phagocytic cells. Generally, coagulase-positive staphylococci (CPS) are pathogenic and/or toxigenic and are capable of causing infections such as pneumonia and food poisoning (Archer, 1998). Staphylococcus aureus is the representative CPS species and is a well-known virulent pathogen (Tong et al., 2015). In contrast, coagulasenegative staphylococci (CNS) are generally considered benign, despite some species (Staphylococcus epidermidis, Staphylococcus haemolyticus, and Staphylococcus saprophyticus) occasionally causing opportunistic infections (K
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