Food and Fermentation Industries >

2011 , Vol. 37 >Issue 06: 29 - 34

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.06.005

Food and Fermentation Industries

Isolation and Identification of Aroma Producing Staphylococci from Sichuan Sausage

  • Yang Yong ,
  • Zhang Xue-mei ,
  • Cheng Yan ,
  • Liu Shu-liang ,
  • Li Cheng ,
  • Qin Wen ,
  • Pu Biao
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Online published: 2011-06-25

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Abstract

A total of 242 strains of Micrococcaceae and Staphylococcus were isolated from Sichuan natural fermented sausages.80 strains which have high nitrate reduction properties were selected by a fast semi-quantitative plate assay method.Different experiments were carried out according to the common selection criteria of starter culture and aroma production.Two strains of Staphylococcus named S15 and S25 were obtained with the ability to produce catalase.GC-MS analysis showed that only S25 produced 3-methyl-butanal from leucine under the experimental conditions.S25 was identified as Staphylococcus saprophyticus by its biochemical characteristics and 16S rDNA sequences.

Key words： Sichuan sausage; Staphylococcus; capability of aroma production; isolation; identification

Cite this article

Yang Yong , Zhang Xue-mei , Cheng Yan , Liu Shu-liang , Li Cheng , Qin Wen , Pu Biao . Isolation and Identification of Aroma Producing Staphylococci from Sichuan Sausage[J]. Food and Fermentation Industries, 2011 , 37(06) : 29 -34 . DOI: 10.13995/j.cnki.11-1802/ts.2011.06.005

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