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| 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 |
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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.
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CHEN Junfei, SHEN Hui, ZHANG Keming, TANG Huihua, HU Yongjin, XIAO Hua, LI Hong, LIU Biqin, SHI Qiao. Effects of Co-fermentation with Kocuria rhizophila and Lactiplantibacillus plantarum on Sausage Quality and Bacterial Community[J]. Meat Research, 2025, 39(2): 1-10. |
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2025, Vol. 39 
