Abstract：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.
2011, Vol. 25 
