【摘要】 从自然发酵风干肠中分离出五株葡萄球菌,通过菌种的耐亚硝酸盐能力、耐酸能力、生长温度和最适生长温度、蛋白质及脂肪降解活性等实验,对其生产性能进行研究。结果表明,木糖葡萄球菌(Staphylococcu sxylosus,S2)能在0.015‰亚硝酸盐中生长;耐pH为3的酸性环境;不耐65℃的高温,烘烤后可被灭活;30～35℃内旺盛生长;具有降解蛋白质和脂肪的能力,符合作为肉制品发酵剂的要求。更多还原

【Abstract】 Five strains of Staphylococcus were isolated from naturally fermented sausages in order to obtain the most suitable strains for the producing of fermented sausage. The properties including the tolerance to NaNO2 and acid,proper growth temperatures,optimization of growth temperatures,proteolytic and lipolytic activities were studied. The results showed that the Staphylococcus xylosus(S2)could grow in the 0.15g/kg NaNO2 and acid environment,could not grow above 65℃,could vigorously grow in 30~35℃,and had proteolytic and lipolytic activities. Above all,the Staphylococcus xylosus(S2)were quite fit for using as the starter cultures of fermented sausage.更多还原