Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/45189
DC FieldValueLanguage
dc.contributor.authorGuo, H.L.en_US
dc.contributor.author劉登城zh_TW
dc.contributor.authorChen, M.T.en_US
dc.contributor.authorLiu, D.C.en_US
dc.date2000zh_TW
dc.date.accessioned2014-06-06T08:14:39Z-
dc.date.available2014-06-06T08:14:39Z-
dc.identifier.issn1011-2367zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/45189-
dc.description.abstractThis 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.en_US
dc.language.isoen_USzh_TW
dc.relationAsian-Australasian Journal of Animal Sciencesen_US
dc.relation.ispartofseriesAsian-Australasian Journal of Animal Sciences, Volume 13, Issue 3, Page(s) 376-380.en_US
dc.subjectmicrococcien_US
dc.subjectstaphylococcien_US
dc.subjectcarbohydrateen_US
dc.subjectproteinen_US
dc.subjectadditivesen_US
dc.subjectsausageen_US
dc.subjectfermented sausagesen_US
dc.subjectstarteren_US
dc.subjectmeaten_US
dc.subjectculturesen_US
dc.subjectstrainsen_US
dc.titleBiochemical characteristics of Micrococcus varians, Staphylococcus carnosus and Staphylococcus xylosus and their growth on Chinese-style beaker sausageen_US
dc.typeJournal Articlezh_TW
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