Isolation and characterization of coagulase negative staphylococci with high proteolytic activity from dry fermented sausages as a potential starter culture

Chinese traditional fermented meat products in Guizhou province harbor a unique microbial community owing to particular geographical, environmental, and climatic conditions. In this study, coagulase-negative staphylococci (CNS) with high protease activity were isolated from a Guizhou traditional naturally fermented meat product, i.e., Qianwufu sausages. In addition, the potential of isolated CNS strains to be used as starter cultures in sausage fermentation was evaluated. Culture- and molecular-biology-based methods were employed to isolate and identify CNS. A total of 40 CNS strains could hydrolyze pork meat proteins. In particular, strain QB7 identified as Staphylococcus simulans had the highest proteolytic activity, was resistant to growth in the presence of 6.5 % NaCl and 150 mg/kg of nitrites, and lacked virulence genes, hemolytic, decarboxylase, DNase, and biofilm-forming activities. Subsequently, S. simulans QB7 was used as a starter in sausage fermentation, which led to an increase in competitiveness of dominant bacteria, reduced growth of undesirable bacteria, higher content of total free fatty acids and free amino acids, and lower pH and water activity values. Thus, S. simulans QB7 can potentially be used as a starter to improve the quality and nutritional properties of fermented meat products.

Automated summary

Chinese traditional fermented meat products in Guizhou province have a unique microbial community, and in this study, high protease activity coagulase-negative staphylococci (CNS) were isolated from Qianwufu sausages. The isolated strains, particularly Staphylococcus simulans QB7, showed promising potential as starter cultures for sausage fermentation. Using S. simulans QB7 as a starter resulted in improved competitiveness of dominant bacteria, suppressed growth of undesirable bacteria, increased content of total free fatty acids and free amino acids, and reduced pH and water activity values. This suggests that S. simulans QB7 can enhance the quality and nutritional properties of fermented meat products.