Research progress on application of coagulase-negative staphylococci in fermented meat products

  • WANG Song ,
  • GUO Keyu ,
  • TANG Lin ,
  • YANG Yong ,
  • LIU Shuliang
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  • 1(College of Food Science,Sichuan Agricultural University,Ya'an 625014,China);
    2(College of Life Science and Food Engineering,Yibin University,Yibin 644000,China)

Received date: 2020-05-23

  Revised date: 2020-06-12

  Online published: 2020-12-30

Abstract

Application of starter cultures promoted the industrialization of traditional meat products,however,brought to the consumers an impression of monotonous,tasteless and unsafe.Some novel strains of coagulase-negativeStaphylococci (CNS) can improve the flavor,color,safety and health of fermented meat products.In this review,the diversity of CNS in fermented meat products and influencing factors on its dynamic variations are summarized,the technological and safety characteristics of CNS in the production of fermented meat products are discussed,and the screening strategy of novel functional CNS strains are proposed.This review provides reference for the application research of indigenous CNS strains and promote the development of traditional fermented meat industry.

Cite this article

WANG Song , GUO Keyu , TANG Lin , YANG Yong , LIU Shuliang . Research progress on application of coagulase-negative staphylococci in fermented meat products[J]. Food and Fermentation Industries, 2020 , 46(23) : 293 -300 . DOI: 10.13995/j.cnki.11-1802/ts.024527

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