## 4 Discussion
cerevisiae_ (Ac5) (Table 1). Probably, this result is due to the iron-chelating ability of the gallotannins [7]. However, the rest of the AAB species tested did not show a significant correlation with any of the phenolic compounds quantified. With regard to the genus _Staphylococcus_, many species are considered by the European Food Safety Authority [44] as food-borne disease-causing agents due to their ability to produce enterotoxins. Coagulase negative staphylococci (CNS) are commonly present in fermented foods, cheeses, sausages and meat products and are often resistant to one or more antibiotics [45]. Although this group of microorganisms is part of the normal non-pathogenic commensal biota, many studies have shown that it can be one of the most common causes of nosocomial infections, especially in immunocompromised and hospitalized patients [46]. In fact, in particular, _S. lugdunensis_, a component of the human skin microbiome mainly associated with moist areas of the body, such as the inguinal fold and perineum and the nasal cavity (less frequently) [47, 48], can cause a destructive form of infective endocarditis [49, 50] and a wide range of nosocomial and community-acquired infections in the skin and soft tissues, bones and joints, prosthetic joints, vascular catheters and abscesses [51, 52, 53]. In addition, _S. xylosus_ and _S. sciuri_ have been isolated from cheese as being potentially responsible for food poisoning, and in commercial salamis, they are commonly associated with two other species carrying genes involved in the biosynthesis of toxins: _S. saprophyticus_ and _S. carnosus_[54]. All of this evidence highlights the need to find and include natural compounds during the manufacturing of sausages to control the growth of potentially harmful staphylococcal species. In this sense, a large number of studies have demonstrated the ability of different natural compounds to control staphylococci. However, most of the published work focuses mainly on a few _Staphylococcus_ species of medical interest, especially _S. aureus_[6, 25, 55, 56]. Previous studies described the antibacterial activity of mango seed kernel extracts against methicillin resistant _S. aureus_ (MRSA) [25, 57]. In our work, we showed the effectivity of mango polyphenic extracts against ten _Staphylococcus_ species associated with fermented meat products, food safety or human and animal diseases. In a general way and in contrast with the results obtained with the AAB, no differences were observed between the extraction process and cultivars (except for certain data from the Keitt cultivar) and no significant correlation was observed between the phenolic compounds and the MIC values of the _Staphylococcus_ species tested. In view of the results obtained, which revealed a lack of correlation between the identified phenolic compounds and the inhibitory capacity of the extracts, the antibacterial activity of mango extracts could potentially be due to a synergistic effect among the different phenolic compounds present. However, another possible explanation is that it might be attributable to other co-extracted bioactive compounds. Among these, carotenoids could be likely candidates, as several studies have reported both a high carotenoid content in mango and the antibacterial properties of these compounds ([PERSON] et al., 2023 [58]; [PERSON] et al., 2021 [59]; [PERSON] et al., 2023 [60]). Despite this, numerous studies have demonstrated the potential antibacterial activity of specific phenolic compounds. For instance, mangiferin and its analogs have shown moderate activity against _S. aureus_[61, 62, 63]. Our findings are consistent with those of [PERSON] et al. [55], who reported similar results using ethanolic and methanolic mango extracts against _S. aureus_. Similarly, [PERSON] et al. [25] tested ethanolic extracts from mango seed against 18 bacterial species, including different strains of _S. aureus_, obtaining MICs between 0.05 and 1 mg GAE/mL.