The Separation Of Staphylococcus In Inner Mongolia Traditional Meat Products And The Application Of Fermented Mutton Sausage

The adipose decompose Staphylococcus were screened from 17 kinds of Inner Mongolia traditional meat products, which used for the starter of the starter of fermented mutton sausage in this study. The microbiological, physical and chemical characteristics of the fermented sausage were studied during the processing and storage.The 17 strains of bacteria which have fat decomposition capability were isolate from 105 bacteria strains.The 12 strains of bacteria which have better production performance were selected from 17 strains after the testing for tolerance to NaCl, NaNO2, gas production from glucose,H2S positive, nitrate reduction, amine tests. The 5 Staphylococcus xylose of them were identified by biochemical testing. The X21-2m as the best strain were founded from 5 strains by safety evaluation and processing evaluation. The result showed that 1:2 ratio of Staphylococcus xylose X21-2m and Lactobacillus plantarum X3-2 having the best fermentation performance without antagonism.Compared with blank group and control group, test group significantly higher (p< 0.05)in pH value,moisture content and Aw drop;Sodium nitrite test showed in processing and storage has a trend of decline, and significantly lower than blank group(p<0.05);TBA value was not significant than blank group and control group(p>0.05);TVB-N value growing significantly faster than blank group and the control group (p<0.05); e value was higher than blank and control group,but not significant (p>0.05); Lactic acid bacteria number and Staphylococcus number was significantly higher than the blank and control group (p<0.05).Determination of fatty acid was carried out on the fermented sausage, the results show that the unsaturated fatty acid content in the test group was higher than the blank and control group.In the test group myristic acid, palmitic acid, nervonic acid content is higher than the blank and control group.Conclusion:One Staphylococcus xylose strain X21-2m which can decompose adipose were separated from 17 kinds of Inner Mongolia traditional meat products. The best starter ratio of Staphylococcus xylose X21-2m and Lactobacillus plantarum X3-2b strain were 1:2, which had less fermented time,lower nitrite content, lesser total number of bacteria, relatively low storage period, and better color, more unsaturated fatty acid content in the sausages.