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...

Descripción completa

Detalles Bibliográficos
Autores: Li, Dan, Du, Yuyu, Su, Liya, Lin, Yaqiu, Zheng, Jiong, Toldrá Vilardell, Fidel, Zhu, Chenglin, Du, Muying, Liu, Yuan, Chen, Juan
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
id ES_dd55bfb388f50bb09d5ae7f91bf4640f
oai_identifier_str oai:digital.csic.es:10261/407957
network_acronym_str ES
network_name_str España
repository_id_str
spelling Evaluation of the lipolytic and antioxidant activities of different strains of coagulase-negative staphylococci in fermented sausagesLi, DanDu, YuyuSu, LiyaLin, YaqiuZheng, JiongToldrá Vilardell, FidelZhu, ChenglinDu, MuyingLiu, YuanChen, JuanCoagulase-negative staphylococciEffects on lipid hydrolysis and oxidationFermented sausageQualityStaphylococcus cohniiStaphylococcusfermented productsmeat productsSix 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.This work was supported by National Key Research and Development Program from Ministry of Science and Technology of China (2022YFE0120800), Sichuan Science and Technology Program (2025ZNSFSC0226), the WeiZhou Team Funds, Southwest Minzu University (SMUWZ202409), Fundamental Research Funds from Central Universities, Southwest Minzu University (ZYN2024146). The Accreditation of IATA-CSIC as Center of Excellence Severo Ochoa CEX2021–001189-S by MCIN/AEI/10.13039/501100011033 is also acknowledged.With funding from the Spanish government through the ‘Severo Ochoa Centre of Excellence’ accreditation (CEX2021-001189-S).Peer reviewedElsevierAgencia Estatal de Investigación (España)Ministerio de Ciencia e Innovación (España)Ministry of Science and Technology of the People's Republic of ChinaSouthwest Minzu UniversityConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202520252025info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttp://hdl.handle.net/10261/407957https://api.elsevier.com/content/abstract/scopus_id/105013320957reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/CEX2021-001189-SMeat sciencehttps://doi.org/10.1016/j.meatsci.2025.109932Síinfo:eu-repo/semantics/embargoedAccessoai:digital.csic.es:10261/4079572026-05-22T06:33:51Z
dc.title.none.fl_str_mv Evaluation of the lipolytic and antioxidant activities of different strains of coagulase-negative staphylococci in fermented sausages
title Evaluation of the lipolytic and antioxidant activities of different strains of coagulase-negative staphylococci in fermented sausages
spellingShingle Evaluation of the lipolytic and antioxidant activities of different strains of coagulase-negative staphylococci in fermented sausages
Li, Dan
Coagulase-negative staphylococci
Effects on lipid hydrolysis and oxidation
Fermented sausage
Quality
Staphylococcus cohnii
Staphylococcus
fermented products
meat products
title_short Evaluation of the lipolytic and antioxidant activities of different strains of coagulase-negative staphylococci in fermented sausages
title_full Evaluation of the lipolytic and antioxidant activities of different strains of coagulase-negative staphylococci in fermented sausages
title_fullStr Evaluation of the lipolytic and antioxidant activities of different strains of coagulase-negative staphylococci in fermented sausages
title_full_unstemmed Evaluation of the lipolytic and antioxidant activities of different strains of coagulase-negative staphylococci in fermented sausages
title_sort Evaluation of the lipolytic and antioxidant activities of different strains of coagulase-negative staphylococci in fermented sausages
dc.creator.none.fl_str_mv Li, Dan
Du, Yuyu
Su, Liya
Lin, Yaqiu
Zheng, Jiong
Toldrá Vilardell, Fidel
Zhu, Chenglin
Du, Muying
Liu, Yuan
Chen, Juan
author Li, Dan
author_facet Li, Dan
Du, Yuyu
Su, Liya
Lin, Yaqiu
Zheng, Jiong
Toldrá Vilardell, Fidel
Zhu, Chenglin
Du, Muying
Liu, Yuan
Chen, Juan
author_role author
author2 Du, Yuyu
Su, Liya
Lin, Yaqiu
Zheng, Jiong
Toldrá Vilardell, Fidel
Zhu, Chenglin
Du, Muying
Liu, Yuan
Chen, Juan
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Agencia Estatal de Investigación (España)
Ministerio de Ciencia e Innovación (España)
Ministry of Science and Technology of the People's Republic of China
Southwest Minzu University
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Coagulase-negative staphylococci
Effects on lipid hydrolysis and oxidation
Fermented sausage
Quality
Staphylococcus cohnii
Staphylococcus
fermented products
meat products
topic Coagulase-negative staphylococci
Effects on lipid hydrolysis and oxidation
Fermented sausage
Quality
Staphylococcus cohnii
Staphylococcus
fermented products
meat products
description 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.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/407957
https://api.elsevier.com/content/abstract/scopus_id/105013320957
url http://hdl.handle.net/10261/407957
https://api.elsevier.com/content/abstract/scopus_id/105013320957
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/CEX2021-001189-S
Meat science
https://doi.org/10.1016/j.meatsci.2025.109932
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/embargoedAccess
eu_rights_str_mv embargoedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869421851099267072
score 15,812429

Similares en LA Referencia