Research Progress on Effects of Staphylococcus xylosus on the Quality and Flavor of Fermented Meat Products
YU Changjin, LIANG Menglin, LIANG Baodan, LIU Li, SHA Pengyu, NIE Xiaokai, WANG Hui, MA Hanjun
1. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; 2. National Pork Processing Technology Research and Development Professional Center, Xinxiang 453003, China; 3. Research and Experimental Base for Traditional Specialty Meat Processing Techniques, Ministry of Agriculture and Rural Affairs, Xinxiang 453003, China
Abstract：Fermented meat products are favored by consumers because of their unique flavor and rich diversity. As a coagulase-negative staphylococcus, Staphylococcus xylosus has been widely used in fermented meat products because of its good biosafety and fermentation characteristics. This paper reviews the role and importance of S. xylosus in the quality, flavor and safety of fermented meat products, as well as the composition, succession and metabolic characteristics of microbial communities during fermentation, hoping to provide theoretical reference and technical support for improving the flavor and quality of fermented meat products.
余长金，梁孟林，梁宝丹，刘 力，沙鹏雨，聂小开，王 慧，马汉军. 木糖葡萄球菌对发酵肉制品品质及风味影响研究进展[J]. 肉类研究, 2025, 39(2): 76-84.
YU Changjin, LIANG Menglin, LIANG Baodan, LIU Li, SHA Pengyu, NIE Xiaokai, WANG Hui, MA Hanjun. Research Progress on Effects of Staphylococcus xylosus on the Quality and Flavor of Fermented Meat Products. Meat Research, 2025, 39(2): 76-84.
2025, Vol. 39 
