title: Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development.
abstract: To select starters for the production of meju and doenjang, traditional Korean fermented soybean foods, we assessed the safety and technological properties of their predominant isolates, Staphylococcus saprophyticus, Staphylococcus succinus and Staphylococcus xylosus. Phenotypic antibiotic resistance, hemolysis and biofilm formation were strain-specific. None of the S. succinus isolates exhibited antibiotic resistance or hemolytic activities. Thirty-three selected strains, identified through safety assessments of 81 coagulase-negative staphylococci (CNS) isolates, produced cadaverine, putrescine, and tyramine, but not histamine in the laboratory setting. The production of these three biogenic amines may, however, be insignificant considering the high levels of tyramine produced by the control, Enterococcus faecalis. The 33 CNS strains could grow on tryptic soy agar containing 21% NaCl (w/v), exhibited acid producing activity at 15% NaCl, and expressed strain-specific protease and lipase activities. S. succinus 14BME1, the selected starter candidate, produced significant amounts of benzeneacetic acid, 2,3-butanediol, trimethylpyrazine, and tetramethylpyrazine through soybean fermentation.
authors.affiliation: Department of Bio and Fermentation Convergence Technology, Kookmin University, Seoul 02707, Republic of Korea.
authors.forename: Do-Won
authors.initials: DW
authors.lastname: Jeong
authors.affiliation: Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea.
authors.forename: Bitnara
authors.initials: B
authors.lastname: Lee
authors.affiliation: Department of Food Science and Biotechnology, Dongguk University, Ilsan 10326, Republic of Korea.
authors.forename: Jae-Young
authors.initials: JY
authors.lastname: Her
authors.affiliation: Department of Food Science and Biotechnology, Dongguk University, Ilsan 10326, Republic of Korea.
authors.forename: Kwang-Geun
authors.initials: KG
authors.lastname: Lee
authors.affiliation: Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea. Electronic address: jhl@kgu.ac.kr.
authors.forename: Jong-Hoon
authors.initials: JH
authors.lastname: Lee
mesh_terms: D001679:Biogenic Amines / Q000032:analysis; D019149:Bioreactors; D002072:Butylene Glycols; D003030:Coagulase / Q000378:metabolism; D005285:Fermentation; D005516:Food Microbiology; D059022:Food Safety / Q000379:methods; D006801:Humans; D056910:Republic of Korea; D045730:Soy Foods / Q000382:microbiology*; D013025:Glycine max; D013210:Staphylococcus / Q000201:enzymology / Q000502:physiology*
chemical_list: D001679:Biogenic Amines; D002072:Butylene Glycols; D003030:Coagulase; C026978:2,3-butylene glycol
keywords: Coagulase-negative staphylococci; Doenjang; Meju; Safety assessment; Staphylococcus succinus; Starter; Technological property; Volatile compounds