Origin and prevalence of food-derived coagulase-negative staphylococci in fermentation: impact of protein, lipid, salt, and pH conditions.

Coagulase-negative staphylococci (CNS) are primarily detected in protein-rich and high-salt fermented foods, such as fermented meat and soybean products. This review investigates the relationship between CNS species and the nutritional and physicochemical properties of fermented foods, focusing on protein, fat, carbohydrate composition, salt concentration, and pH. Published studies over the past 20 years were systematically analyzed to identify CNS species and their distribution across food types and regions. Among the species, Staphylococcus saprophyticus, S. xylosus, S. equorum, and S. gallinarum were most frequently reported. S. saprophyticus was detected across a broad range of conditions, whereas S. xylosus was more common in acidic environments (pH 4-6). S. equorum dominated in higher pH (5-8) and high-salt (>20%) conditions, whereas S. gallinarum persisted even in salt concentrations exceeding 15%. These findings indicate that nutrient composition, pH, and salt concentration shape the dominant CNS species in fermented foods. Such correlations not only improve our understanding of microbial ecology in fermentation but also provide a basis for the selection and application of tailored starter cultures in the food industry.

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