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

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.