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Biochemical Characteristics of Micrococcus varians, Staphylococcus carnosus and Staphylococcus xylosus and Their Growth on Chinese-Style Beaker Sausage |
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H. L. Guo, M. T. Chen, D. C. Liu |
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| Abstract |
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This study was conducted to investigate protein and carbohydrate utilization of Micrococcus varians, Staphylococcus carnosus and Staphylococcus xylosus. Sensitivity to pH, sodium chloride, potassium sorbate and sodium nitrite of these strains was also determined. In Chinese-style beaker sausage manufacturing, the growth rate of these strains during the curing period (20째C and 30째C) was evaluated. The results indicated that no strains could hydrolyze azo-casein and sarcoplasmic protein and only S. xylosus could hydrolyze gelatin at 30째C. All of these strains could oxidize and ferment fructose and mannitol. S. carnosus and S. xylosus could slightly oxidize lactose and utilize citrate. Arabinose was oxidized by S. xylosus and sorbitol was oxidized by S. carnosus. Growth of M. varians was restricted at pH 5.0 and S. carnosus and S. xylosus were restricted at pH 4.5. S. xylosus and S. carnosus were able to grow with 0.1~0.5% potassium sorbate, 50~200 ppm sodium nitrite or 1~15% sodium chloride. S. xylosus had a higher growth rate than the other strains. Staphylococcus species grew well during curing period of Chinese-style beaker sausage then followed by Micrococcaceae. |
| Keywords:
Micrococci; Staphylococci; Carbohydrate; Protein; Additives; Sausage |
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