不同发酵肉中优良葡萄球菌的筛选鉴定

为获得适用于发酵香肠的优势葡萄球菌,本研究从国内外6种具有代表性的不同来源的发酵肉样品中分离到120株葡萄球菌.按照肉用发酵剂的基本原则进行初筛后共得到10株性能优良菌株.对这些菌株的蛋白酶、脂肪酶、硝酸还原酶和过氧化氢酶活性以及其在高盐和亚硝酸盐环境中的生长情况进行测定.发现菌株RG18和SL4有较高的蛋白酶、脂肪酶...

Screening and Identification of Staphylococcus with High Nitrate Reductase Activity

In order to select the most suitable Staphylococcus strains for sausage fermentation,120 Staphylococcus strains were isolated from six types of fermented meat products.According to the common criteria of selection for meat starter culture,10 excellent strains were obtained.Further,the lipolytic,proteolytic,nitrate reductase and catalase activities of the selected 10 Staphylococcus strains were investigated.Results indicated that strain RG18 and SL4 had strong proteolytic and lipolytic activities.Moreover,strain SL4 showed the highest nitrate reductase and catalase activities.Based on morphological characteristics,physiological and biochemical tests and 16S rDNA sequence analysis,strain SL4 was identified as Staphylococcus sciuri.From these results,we concluded that the newly isolated strain Staphylococcus sciuri SL4 could be a good starter for meat fermentation to obtain safer and more flavorful end products.