凝固酶阴性葡萄球菌在发酵食品中的应用  

Application of Coagulase Negative Staphylococci in Fermented Food

作　　者：叶圣雨 吴佳佳 屈炯 戴志远 Ye Shengyu;Wu Jiajia;Qu Jiong;Dai Zhiyuan(Institute of Seafood,Zhejiang Gongshang University,Hangzhou 310012;Huzhou Customs,Huzhou 313000,Zhejiang)

机构地区：[1]浙江工商大学海洋食品研究院,杭州310012 [2]湖州海关,浙江湖州313000

出　　处：《中国食品学报》2024年第1期430-442,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省基础公益研究计划项目(LGN21C200015)。

摘　　要：凝固酶阴性葡萄球菌(CNS)是一类广泛存在于自然界中的革兰氏阳性球菌,是自然发酵肉制品、乳酪、腌鱼等食物生境中的优势菌群。CNS作为优势生产菌群,可以赋予发酵食品良好的风味、色泽及质地,是有助于提高发酵食品质量的有益微生物菌群。因生产特性良好,开发CNS食品发酵剂的研究一直被业界关注。然而,CNS在食品工业生产中存在的潜在安全隐患也引起不少学者的担忧。本文基于近年来发酵食品中CNS的研究,综述CNS对发酵食品品质形成的影响。同时,对其用作发酵剂时可能存在的安全隐患进行阐述,以期为推进CNS发酵剂的筛选及其安全性评估提供参考。Coagulase negative staphylococci(CNS)are Gram-positive bacteria which exist widely in nature.As the predominant microbial communities in many traditional fermented food,including fermented sausage,ham,cheese and fermented fish,CNS are considered as probiotics and play an effective role to enhance the aroma,texture as well as safety of fermented food.Although many CNS have been widely concerned as a food starter culture in food industry because of their good production characteristics,their potential safety hazards to food quality also aroused concerns from many scholars.This article summarized the positive contribution of CNS as a starter culture to improving the food quality,such as flavor and color.Meanwhile,the studies on their potential hazards during the application in food production were also full discussed.It might provide some reference for the research on CNS starter culture selection and safety evaluation.

关 键 词：凝固酶阴性葡萄球菌 发酵 食品风味 安全 

分 类 号：TS201.3[轻工技术与工程—食品科学]