Safety and Fermentation Characteristics of Meat-Derived Staphylococcus spp.

Abstract

In this study, the physiology, biochemistry, safety and functional properties of Staphylococcus used as a starter culture were analyzed. Among the 33 strains of Staphylococcus, 11 tested positive for catalase and negative for hydrogen sulfide and their safety was evaluated by hemolysis, plasma coagulase and heat-resistant nuclease tests. In the functional study, 8 of the 11 strains were able to produce lipase and decompose fat and had high cholesterol degradation capacity. In the acid tolerance test, 4 strains were selected for strong acid resistance. The 4 strains could degrade casein, myofibrillar protein, sodium nitrite and some bioamines. They were identified as S. warneri 5F’-2, S. vitulinus 8A-1, S. warneri 5F-2 and S. succinus A31. These strains were positive for catalase, unable to produce hydrogen sulfide, and negative for hemolysis, plasma coagulase negative and heat-resistant nuclease. They had the functional properties of lipase production, cholesterol degradation, acid tolerance, protease production, myofibrillar protein degradation, nitrite degradation, and inability to degrade amino acids to produce bioamines, and biogenic amine degradation. Therefore, they had excellent fermentation potential, and could be used as strains for meat product fermentation.

Keywords

• staphylococcus; starter cultures; safety; functional properties