Coagulase-negative staphylococci
Also known as CNS, Staphylococcus xylosus, Staphylococcus carnosus, Micrococcaceae, Catalase-positive cocci
The colour-and-flavour bacteria of curing. Added as starters alongside the lactic acid bacteria, they reduce nitrate to nitrite, fix the cured colour and develop aroma.
The coagulase-negative staphylococci, chiefly Staphylococcus xylosus and Staphylococcus carnosus, together with the related micrococci, are the second half of a curing starter culture. They are harmless relatives of the S. aureus that curing works to exclude, added deliberately for what they do to colour and flavour. The distinction from S. aureus is important: these are the safe cousins.
Their key trick is reducing nitrate to nitrite, the step that develops and fixes the stable pink of cured meat, which is why they matter especially in traditional recipes built on nitrate rather than added nitrite. They also mop up oxygen, slowing rancidity, and break down fats and proteins slowly to build the rounded, aged aroma of good charcuterie.
They pair with the lactic acid bacteria in most modern starters: the lactic acid bacteria acidify quickly for safety, while these work more slowly on colour and flavour. Together they are the cultured expression of the Microbial Control Pillar, the wanted organisms crowding out the unwanted.
Temple element. Pillar, Microbial Control