Study On The Growth Regulation Of Staphylococcus Aureus And Inhibitive Factors In Fermented-dry Beef Producting

In the thesis we inoculated Staphylococcus aureus and mixed starters Lactobacillus plantarum,Pediococcus pentosaceus,Stenotrophomonas maltophilia into dry~cured beef during the traditional processing. We tried to know the growth of Staphylococcus aureus during the processing and the effects of various Hurdles on it,at last we did some researched about starters inhibiting mechanism. The results indicated:(1) Staphylococcus aureus grew slowly during the cure stage,but when the temperature increased;its growth was fast on ferment stage,in the end of processing its growth started to decline. The finish products'Stophylococcns aureus CFU is 105 per gram.(2) The growth of Lactobacillus plantarum was slow on cure stage but on ferment stage it grew quickly because of the high temperature. The inhibit effect of starters on Staphylococcus aureus was notable on earlier stage,but upper stage was not.(3) The effects of salt,nitrite and pH on growth of Staphylococcus aureus were insignificant,but temperature,Nisin and starters had a significant influence on its growth. So they maybe the most important Hurdles to control the harm.(4) From the researches of the effects of starters on growth of Stophylococcns aureus we found lactic acid,enzymes and Lacidophilin were main inhibitory metabolins.