Ham Production In Hong Staphylococcus Isolation, Identification And Fermented Sausages

The aim of this paper were to isolate, identify and characterize the aroma production staphylococcus in Jinhua ham and Rugao ham, and studied the application of strains in fermented sausage.From the ham 179 G + staphylococcus strains were isolated and 76 strains were screened for the capability of aroma production. According to the strains colony shape, color and shape of cell, 76 strains belonged to eight species. Volatile compounds of strain S1, strain S2, strainS3, strain S4, strain S5, strain S6, strain S7 and strain S8 fermented sausages were analyzed. The results showed that the total number of volatile compounds in them were 43, 55, 62, 53, 31, 26, 33 and 25 respectively. So strain S2, strain S3 and strain S4 were selected out, which were S. simulans, S . epidermidis, S. sarprophyticus by the physiological and biochemical identification.Based on the analysis of volatile compounds, the optimum fermentation conditions of strain S2, strain S3 and S4 strain fermented sausage were the fat:lean of 1:9, the sugar content of 1% and the mature time of 14 days; the fat:lean of 2:8, the fat:lean of 3:7, the sugar content of 1% and the mature time of 14 days.Strain S2, strain S3 and strain S4 hydrolyzed protein so as to enhance fermented sausage in the free amino acid content, in the fermented sausage of strain S2 the Glutamate's amount growed the fastest, up more than three times, followed by Alanine and Leucine, An increase of the total number of amino acids 989.22 mg/100g; in the fermented sausage of strain S3 the Aspartate's amount growed the fastest, up more than three times, followed by Alanine and Leucine, an increase of the total number of amino acids 776.02 mg/100g; in the fermented sausage of strain S4 the Leucine's amount growed the fastest, reaching more than 3.5 times, followed by Alanine and Proline, an increase of the total number of amino acids 766.09 mg/100g.Strain S2, strain S3 and strain S4 hydrolyzed fat to improve fermented sausage fat in free fatty acid content, non-saturated fatty acid content is the highest in treatment and control, followed by the unsaturated fatty acid content (in addition to the control strain S2 treatmen of unsaturated fatty acid content of slightly less than polyunsaturated fatty acid content), the microbes in the promotion of the decomposition of fat sausages at the same time has not changed after the decomposition of the total free fatty acid structure.