Abstract：The MRS culture medium and the tomato juice agar-agar culture medium were taken as the foundation culture medium,five strains were sepa- rated from the bacon,the salty fish and the sausage which are naturally ferments,and they are all coccus.the further tests indicate they were grows better at the pH≤5.0,and NaCl2%～ 6%,even two of them could grow at the medium with 10% NaCl.The optimum growth temperature range for the five strains was 30℃～40℃, but best at 35℃.Basically,five strains were all fit for fermented meat products.
董娟娟；王志耕；姚成虎；许飞. 发酵肉中有益菌的分离筛选研究[J]. 肉类研究, 2007, 21(8): 18-21.
Dong Juan. Isolating and Selecting of the Favorable Bacteria from the Fermented Meat Products. Meat Research, 2007, 21(8): 18-21.
2007, Vol. 21 
