Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/45189
標題: Biochemical characteristics of Micrococcus varians, Staphylococcus carnosus and Staphylococcus xylosus and their growth on Chinese-style beaker sausage
作者: Guo, H.L.
劉登城
Chen, M.T.
Liu, D.C.
關鍵字: micrococci
staphylococci
carbohydrate
protein
additives
sausage
fermented sausages
starter
meat
cultures
strains
期刊/報告no:: Asian-Australasian Journal of Animal Sciences, Volume 13, Issue 3, Page(s) 376-380.
摘要: 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 (20 degrees C and 30 degrees C) was evaluated. The results indicated that no strains could hydrolyze azo-casein and sarcoplasmic protein and only S. xylosus could hydrolyze gelatin at 30 degrees C. All or 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 similar to 0.5% potassium sorbate, 50 similar to 200 ppm sodium nitrite or 1 similar to 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.
URI: http://hdl.handle.net/11455/45189
ISSN: 1011-2367
Appears in Collections:動物科學系

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