Abstract：As a traditional Huizhou-style cured meat product, Daobanxiang (DBX) has excellent quality and unique flavor. As its production technology is relatively outdated and its quality is unstable, there is an urgent need to isolate and identify the dominant microorganisms in DBX and develop starter cultures for its production. Through low temperature selective culture and molecular biological identification, 4 strains of Staphylococcus equinovarus, one strain of S. xylose, and 6 strains of psychrophilic bacteria, including one strain of Prolinoborus fasciculus, one strain of Serratia and 4 strains of Psychrobacter were obtained. Furthermore, the salt tolerance, temperature acclimation and ethanol tolerance of S. equinovarus (A3), S. xylose (A4), P. fasciculus (L1) and Psychrobacter (N17) were determined. It turned out that A3 and A4 had better salt tolerance, L1 and A4 had better adaptability to temperature, and all the 4 strains had weak tolerance to ethanol. Strains A3 and A4 can be used as good starter cultures, and strains L1 and N17 have the potential to be used in lowtemperature fermentation.
2022, Vol. 36 
