The Test of Physiological and Biochemical Characterization on Staphylococcus from Fermented Sausage

Using the traditional Chinese fermented sausages as sample, the experiment isolated the Gram-positive and touch-positive staphylococcus, and purified strains that was carried out by crossing plate method.A series experiments were maked out of to choose the bacteria which didn;t product mucilage, gas, color ,H2S,ammonia, didn't bear the decarboxylase, could reduce nitrate at 15℃ and could grow when the pH were 4.5.Biolchemical appraisal proved that the bacteria possess the qualifications mentioned above were the excellent staphylococcus in ferment sausage.Finally, detected the growth curve and pH changes curve of 24 hours of the several advantage strains.