Staphylococcus nepalensis with reduced nitrate and increased aroma and application thereof

By using Staphylococcus aureus XUDYB 010 starter culture, the problems of unstable quality and nitrite residue in fermented meat products have been solved, and the safety, flavor and color have been improved. It is suitable for the production of a variety of fermented meat products.

CN122146531APending Publication Date: 2026-06-05HEFEI UNIV OF TECH
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
HEFEI UNIV OF TECH
Filing Date
2026-04-07
Publication Date
2026-06-05

AI Technical Summary

Technical Problem

Existing fermented meat products are easily contaminated by miscellaneous bacteria during natural fermentation, resulting in unstable product quality. Furthermore, nitrite residues may pose health risks. At the same time, they lack unique flavor characteristics, making it difficult to achieve high-quality and safe fermented meat production.

Method used

Using Staphylococcus nepalensis XUDYB 010 as a starter culture, its nitrite residue is reduced and flavor is promoted through the activities of nitrate reductase, protease, lipase and catalase, making it suitable for the preparation of smoked meat fermentation products.

Benefits of technology

It significantly reduces nitrite residue, improves product safety and flavor, enhances color, and creates a rich fruity, milky, and citrus aroma. It meets food-grade safety standards, adapts to harsh processing conditions, retains traditional flavor, and improves product uniformity and stability.

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Abstract

The application discloses a Staphylococcus nepalensis strain with nitrite reduction and aroma increase, and application thereof, and belongs to the technical field of microbial application and fermented meat products. The strain has a preservation number of CGMCC No. 34995. The application is beneficial to the rapid development of fermented meat products with local characteristics, low nitrite residue and high-quality aroma, and improves the uniformity, stability and safety of products. The Staphylococcus nepalensis XUDYB 010 has the double characteristics of "nitrite reduction" and "aroma increase", especially for fermented meat products, and promotes the formation of meat color and flavor, and is safe for the production of various fermented meats (such as bacon, sausage, ham and the like).
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