A fast semi-quantitative plate assay has been applied to select staphylococci and micrococci with possible value as meat sarter cultures. One hundreds of strains have been isolated and purificated from Chinese traditional meat products. All strains have stabbed with match-stick into KNO 3-containing agar plates. Colonies showing very high nitrate reduction properties that suggested by the size of surrounding red halos were selected. The proteolytic and lipolytic activities of the selected colonies were tested. According to fermentation adaptation,one catalase- positive cocci was selected and identified as Staphylococcus carnosus S15. Meat mixed starter culture P20+S15 without counteraction were selected on simulative broth medium. Changes of Physico-Chemical and Microbial properties were measured and analyzed. Changes of color and texture were measured with instrumental measurement.
Food and Fermentation Industries