Evaluation of the lipolytic and antioxidant activities of different strains of coagulase-negative staphylococci in fermented sausages
Six strains of coagulase-negative staphylococci, isolated from fermented meat products and identified as Staphylococcus hominis 9, Staphylococcus saprophyticus 18, Staphylococcus saprophyticus 27, Staphylococcus xylosus 37, Staphylococcus saprophyticus 120, and Staphylococcus cohnii 129, were evalua...
| Autores: | , , , , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2025 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/407957 |
| Acceso en línea: | http://hdl.handle.net/10261/407957 https://api.elsevier.com/content/abstract/scopus_id/105013320957 |
| Access Level: | acceso embargado |
| Palabra clave: | Coagulase-negative staphylococci Effects on lipid hydrolysis and oxidation Fermented sausage Quality Staphylococcus cohnii Staphylococcus fermented products meat products |
| Sumario: | Six strains of coagulase-negative staphylococci, isolated from fermented meat products and identified as Staphylococcus hominis 9, Staphylococcus saprophyticus 18, Staphylococcus saprophyticus 27, Staphylococcus xylosus 37, Staphylococcus saprophyticus 120, and Staphylococcus cohnii 129, were evaluated for their lipid hydrolase and antioxidant enzyme activities. The effects of the selected strains on lipid hydrolysis and oxidation in fermented sausages were subsequently investigated. In meat simulation medium, Staphylococcus cohnii 129 exhibited the highest lipase and superoxide dismutase activities among all tested strains. Therefore, S. cohnii 129 was selected as the optimal strain to ferment sausage either alone (S129) or in combination with Lactiplantibacillus plantarum 77 (S129 + L77), with a blank group as the control. Lipase activities and the concentrations of lipid hydrolysis products, including monoglyceride, free glycerol, and free fatty acids, were higher in both S129 and S129 + L77 than in the control. Additionally, the suppression of lipoxygenase activity, TBARS, hexanal, and saturated aldehyde production was more pronounced in S129 and S129 + L77 compared to the control. Moreover, the highest scores for overall flavor and acceptability, and the lowest score for rancid notes, were reported for S129. The results indicate that S. cohnii 129 has significant potential for improving sausage quality and preventing the formation of off-flavors. |
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