The Test of Physiological and Biochemical Characterization on Staphylococcus from Fermented Sausage
FAN Suqin;WANG Chengzhong;YU Gongming;CHEN Xinbing
1.College of Food Engineering and Biotechnology, Shandong Institute of Light Industry, Jinan,250353;
2. Qingdao Bright Moon Seaweed Group Co., Ltd., Qingdao 266400
Abstract：Using the traditional Chinese fermented sausages as sample, the experiment isolated the
Gram-positive and touch-positive staphylococcus, and purified strains that was carried out by crossing
plate method. A series experiments were maked out of to choose the bacteria which didn;t product
mucilage, gas, color ,H2S,ammonia, didn’t bear the decarboxylase, could reduce nitrate at 15℃ and
could grow when the pH were 4.5. Biolchemical appraisal proved that the bacteria possess the qualifications
mentioned above were the excellent staphylococcus in ferment sausage. Finally, detected the growth
curve and pH changes curve of 24 hours of the several advantage strains.
范素琴；王成忠；于功明；陈鑫炳. 发酵香肠葡萄球菌的生理生化特性的测定[J]. 肉类研究, 2009, 23(2): 14-17.
FAN Suqin;WANG Chengzhong;YU Gongming;CHEN Xinbing. The Test of Physiological and Biochemical Characterization on Staphylococcus from Fermented Sausage. Meat Research, 2009, 23(2): 14-17.
2009, Vol. 23 
