Study on fermentation properties of five strains of Staphylococcus isolated from the Chinese-style naturally dry fermented sausages

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.