Prospects for the applicability of coagulase-negative cocci in fermented-meat products using omics approaches

Research output: Contribution to journalArticlepeer-review


Within fermented-meat products, coagulase-negative cocci are
considered to be an important bacterial group possessing
several metabolic traits that contribute to the quality and stability
of the end-products. Despite their history of use as starter
cultures, in-depth analysis of their ecological functioning within
the fermented-meat matrix is limited. Recent advances in omics
technologies have opened up interesting avenues for such
research. While amplicon-based sequencing and metagenomics
have facilitated an unprecedented level of taxonomic profiling of
this bacterial group, important knowledge gaps remain regarding
their metabolism and functioning within the dynamic microbiota
associated with fermented meats. This review offers
perspectives on how the integrated use of omics approaches
can fill in such gaps and aid in a more rational selection of starter
candidates for future research.
Original languageEnglish
Article number100918
Pages (from-to)1-8
Number of pages8
JournalCurrent Opinion in Food Science
Publication statusPublished - Dec 2022

Bibliographical note

Funding Information:
This work was supported by the Research Council of the Vrije Universiteit Brussel (projects SRP7 , IOF342 , and IRP11 ), the Hercules Foundation (project UABR 09/004 ), the Research Foundation-Flanders (Grant G021518N ), and Flanders’ FOOD (Botulinsafe project).

Publisher Copyright:
© 2022 Elsevier Ltd

Copyright 2022 Elsevier B.V., All rights reserved.


  • Meat
  • Omics
  • Staphylococcus
  • Kocuria
  • Macrococcus
  • Fermentation


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