木糖葡萄球菌
开胃菜
食品科学
发酵
亚硝酸盐
风味
化学
发酵剂
气味
亚硝酸钠
生物
细菌
葡萄球菌
硝酸盐
金黄色葡萄球菌
乳酸
有机化学
遗传学
作者
Meizhong Hu,YU Jian-sheng,YU Jian-ping,Pan Yutian,Yixin Ou
出处
期刊:International Journal of Food Engineering
[De Gruyter]
日期:2018-11-28
卷期号:15 (1-2)
被引量:13
标识
DOI:10.1515/ijfe-2018-0021
摘要
Abstract A novel coagulase negative staphylococci strain as flavor agent for the processing of fermented meat products, Staphylococcus xylosus P2, was screened from Chinese bacon. It was identified on the basis of morphology and 16S rDNA sequence analysis. Its proteolytic, lipolytic and nitrate reductive activities were evaluated. And its growth ability at different temperatures, pH, sodium chloride, sodium nitrite concentrations, biogenic amine and pigment were investigated or detected. Furthermore, the fermentation evaluation with S. xylosus P2 as starter culture was carried out. The result showed that the fermented beef jerky was more attractive on the color, odor, texture, tasty and overall acceptability. It indicated that S. xylosus P2 would be a good starter culture for fermented meat products (jerky).
科研通智能强力驱动
Strongly Powered by AbleSci AI