Predominant processing adaptability of Staphylococcus xylosus strains isolated from Chinese traditional low-salt fermented whole fish

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• 作者：Xuefeng Zeng^a ; ^b ; Laping He^b ; Xu Guo^c ; Li Deng^b ; Wangen Yang^d ; Qiujin Zhu^b ; ^{ls.qjzhu@gzu.edu.cn} ; Zhenhua Duan^a ; ^{1171983152@qq.com}
• 关键词：Suanyu ; Staphylococcus xylosus ; Starter ; Proteolytic activity ; Amino acid decarboxylase ; Sensory
• 刊名：International Journal of Food Microbiology
• 出版年：2017
• 出版时间：2 February 2017
• 年：2017
• 卷：242
• 期：Complete
• 页码：141-151
• 全文大小：754 K
• 卷排序：242

文摘

The majority of strains were able to grow at 10 °C, in the presence of 10% NaCl and at pH values of 5.0. Major strains did not show amino acid decarboxylase activities. Different lipolytic, proteolytic, and enzymatic activities were found. Higher score in the sensory evaluation for fermented fish surimi inoculated with Lp120, Sx-3 and Sx-8 were observed. Strains of Sx-3 and Sx-8 presented the best technological properties.