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

David Van Der Veken; Frédéric Leroy

doi:https://doi.org/10.1016/j.cofs.2022.100918

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

Research output: Contribution to journal › Article › peer-review

Abstract

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 language	English
Article number	100918
Pages (from-to)	1-8
Number of pages	8
Journal	Current Opinion in Food Science
Volume	48
DOIs	https://doi.org/10.1016/j.cofs.2022.100918
Publication status	Published - 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:
Copyright 2022 Elsevier B.V., All rights reserved.

Keywords

Meat
Omics
Staphylococcus
Kocuria
Macrococcus
Fermentation

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https://doi.org/10.1016/j.cofs.2022.100918

Cite this

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

abstract = "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.",

keywords = "Meat, Omics, Staphylococcus, Kocuria, Macrococcus, Fermentation",

author = "{Van Der Veken}, David and Fr{\'e}d{\'e}ric Leroy",

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{\textquoteright} FOOD (Botulinsafe project). Publisher Copyright: {\textcopyright} 2022 Elsevier Ltd Copyright: Copyright 2022 Elsevier B.V., All rights reserved.",

year = "2022",

month = dec,

doi = "https://doi.org/10.1016/j.cofs.2022.100918",

language = "English",

volume = "48",

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AU - Van Der Veken, David

AU - Leroy, Frédéric

N1 - 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: Copyright 2022 Elsevier B.V., All rights reserved.

PY - 2022/12

Y1 - 2022/12

N2 - 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.

AB - 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.

KW - Meat

KW - Omics

KW - Staphylococcus

KW - Kocuria

KW - Macrococcus

KW - Fermentation

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DO - https://doi.org/10.1016/j.cofs.2022.100918

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JO - Current Opinion in Food Science

JF - Current Opinion in Food Science

SN - 2214-7993

M1 - 100918

ER -

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

Abstract

Bibliographical note

Keywords

Access to Document

Other files and links

Fingerprint

SRP7: Strategic Research Programme: Understanding the competitiveness and functional role of microorganisms in fermented food ecosystems

Cite this

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

Abstract

Bibliographical note

Keywords

Access to Document

Other files and links

Fingerprint

Projects

SRP7: Strategic Research Programme: Understanding the competitiveness and functional role of microorganisms in fermented food ecosystems

Cite this