Isolation and Screening of Staphylococcus Xylosus P2 from Chinese Bacon: A Novel Starter Culture in Fermented Meat Products

A novel coagulase negative strain as flavor agent for the processing of fermented meat products, P2, was screened from Chinese bacon. It was identified on the basis of morphology and 16S rDNA sequence analysis. Its proteolytic, lipolytic and nitrate reductive activities were evaluated. And its growth ability at different temperatures, pH, sodium chloride, sodium nitrite concentrations, biogenic amine and pigment were investigated or detected. Furthermore, the fermentation evaluation with P2 as starter culture was carried out. The result showed that the fermented beef jerky was more attractive on the color, odor, texture, tasty and overall acceptability. It indicated that P2 would be a good starter culture for fermented meat products (jerky).