Staphylococcus warneri and its application in meat processing

Abstract

The application belongs to the technical field of microbial fermentation, and particularly relates to a Staphylococcus warneri and application thereof in meat product processing. The Staphylococcus warneri CQAA0108 is preserved in the Guangdong Microbial Culture Collection Center, and the preservation number is GDMCC No: 68072. The strain can replace the color development effect of nitrite, and effectively promote the color development of meat products. In addition, the strain has excellent fat hydrolysis ability and antioxidant capacity; meanwhile, the strain has good acid and salt tolerance, good safety, can better adapt to the processing environment of meat products, and then improve the color and flavor of products, stabilize the product quality, and improve the comprehensive quality and edible safety of meat products.

Description

Technical Field

[0001] This invention belongs to the field of microbial fermentation technology, specifically relating to a strain of Staphylococcus wartii and its application in meat processing. Background Technology

[0002] Fermentation, as an important food processing technology, relies on the synergistic effect of microorganisms and enzymes to transform meat raw materials into fermented meat products with unique flavor, enhanced nutrition, and significantly extended shelf life. It represents a crucial development direction for the green processing of meat products. For a long time, traditional fermented meat products in my country have largely relied on natural fermentation. This method involves a complex and uncontrollable microbial community, leading not only to lengthy production cycles but also significant fluctuations in product quality indicators such as color, flavor, and safety, making standardized production difficult.

[0003] Among microorganisms that can be used for meat product fermentation, coagulase-negative staphylococci are an important class of starter cultures. Due to their non-pathogenicity and ability to produce beneficial metabolites, they are widely used in fermented meat processing. my country's "List of Microbial Strains that Can Be Used in Food" (2010) explicitly includes species such as *Staphylococcus xylosus*, *Staphylococcus carnosus*, and *Mammaliicoccus vitulinus*. Furthermore, related patents have disclosed coagulase-negative staphylococcal strains that can be used for meat product fermentation. For example, Chinese invention patent CN104745501B discloses a strain of *Staphylococcus epidermidis*. Using a starter culture prepared using this strain in meat product processing can improve product flavor while effectively inhibiting the growth of other microorganisms.

[0004] In the traditional processing of fermented meat products, color is one of the most important sensory indicators. Adding nitrite to fermented meat products can give them a good color. However, after nitrite is ingested, it can react in the body to form N-nitrosamines, which are potential carcinogens and can cause health problems. Therefore, it cannot meet the needs of green and safe food manufacturing. In recent years, the color-developing effect of microorganisms has been discovered and explored, making it possible to replace nitrite in fermented meat products (Kong Lingjie, Deng Jieying, Wu Ying, et al. Research progress on the mechanism and application of microbial substitution for nitrite color development in fermented meat products [J]. Food Science, 2023, 44 (11): 301-308.).

[0005] Chinese invention patent CN114507628B discloses a strain of Staphylococcus equorum FS310 isolated from Xuanwei ham. This strain can be used in the fermentation processing of ham and sausages, and has the functions of promoting color development, reducing nitrite residue, inhibiting fat oxidation, and improving product texture and flavor. However, this strain can only be used as an auxiliary color-developing agent for nitrite and nitrate in meat products, and still needs to be used in conjunction with chemical color-developing agents such as nitrite and nitrate.

[0006] In summary, there is still considerable room for improvement in the current microbial color development technology for fermented meat products. Traditional color development technologies mostly rely on chemical colorants, which pose health risks. Existing strains can only assist nitrites in achieving chemical color development effects, and their autonomous color development efficiency is limited, making it difficult to simultaneously meet the dual requirements of meat product color quality and food safety. Summary of the Invention

[0007] To address the aforementioned issues, this invention provides a Staphylococcus warneri CQAA0108, classified as Staphylococcus warneri, which was deposited on April 13, 2026, at the Guangdong Provincial Center for Microbial Culture Collection (GDMCC No. 68072). The deposit address is: 5th Floor, Experimental Building, No. 100 Xianlie Middle Road, Yuexiu District, Guangzhou, Guangdong Province.

[0008] The *Staphylococcus wartii* CQAA0108 described in this invention can replace the color-developing function of nitrite, effectively promoting the color development of meat products. Furthermore, the *Staphylococcus wartii* CQAA0108 described in this invention also possesses strong fat hydrolysis and antioxidant capabilities; and exhibits good acid resistance and excellent salt tolerance, making it well-suited for meat processing systems, thereby contributing to improved flavor, quality, and food safety of meat products.

[0009] To achieve the above objectives, the present invention adopts the following technical solution:

[0010] This invention provides a fermentation agent prepared from Staphylococcus warwick.

[0011] Preferably, the concentration of Staphylococcus warwick in the fermentation agent is 1×10⁻⁶. 8 -10 9 CFU / mL.

[0012] On one hand, the present invention provides an application of the aforementioned Staphylococcus warwick. The Staphylococcus warwick can be used as a natural colorant in meat products and applied in meat processing.

[0013] Preferably, the *Staphylococcus wartii* strain is suitable for use in the following meat products: ham, bacon, salted meat, sausage, cured sausage, meatballs, and emulsified sausage. This strain can be used as a natural colorant in meat product processing, resulting in a higher redness, a more vibrant and natural color, and better color stability compared to meat products treated with nitrites.

[0014] On the other hand, the present invention also provides the application of the above-mentioned fermentation agent, which can be used as a natural colorant for meat products and applied to meat product processing.

[0015] Preferably, the fermenting agent is suitable for processing meat products including ham, bacon, salted meat, sausage, cured sausage, meatballs, and emulsified sausage. Using the fermenting agent prepared by this strain to process meat products can achieve the natural color development of the aforementioned meat products, reducing dependence on nitrite-based chemical colorants.

[0016] Compared with the prior art, the beneficial effects of the present invention are:

[0017] (1) The discovery of Staphylococcus wartii CQAA0108 has broadened the application field of functional microorganisms, improved the microbial color development system of fermented meat products, and provided high-quality strain resources for traditional fermented meat product processing.

[0018] (2) This strain can be used as a natural colorant for the color development of meat products. It can replace the color development effect of nitrite, making the meat products bright in color and effectively improving their sensory quality. It also has good color development stability.

[0019] (3) When the fermentation agent prepared by this strain is applied to the processing and production of meat products, the strain can achieve natural color development, making the finished product bright and natural in color and stable and long-lasting in color development. This reduces the dependence on nitrite-based chemical color agents, improves the safety and quality of the product, and is suitable for the industrial processing needs of meat products. Attached Figure Description

[0020] Figure 1 This is a colony morphology diagram of Staphylococcus warwick CQAA0108 on MSA solid medium.

[0021] Figure 2 Gram staining image of Staphylococcus wartii CQAA0108 under a microscope.

[0022] Figure 3 Phylogenetic tree of Staphylococcus warwick CQAA0108.

[0023] Figure 4A The bar chart shows the salt tolerance test results of Staphylococcus warwick CQAA0108; the horizontal axis represents the sodium chloride concentration (w / w%), and the vertical axis represents the OD value of the bacterial solution at a wavelength of 600 nm.

[0024] Figure 4B The bar chart shows the acid resistance test results of Staphylococcus warwick CQAA0108; the horizontal axis is the pH value, and the vertical axis is the OD value of the bacterial solution at a wavelength of 600 nm.

[0025] Figure 5 The image shows the detection results of lipase production by Staphylococcus warwick CQAA0108; from left to right: glyceryl tartrate agar medium and Tween 80 agar medium.

[0026] Figure 6 The image shows the results of plasma coagulase activity detection; from left to right: the positive group is the Staphylococcus aureus ATCC6538 group, the negative group is the blank control group, and the experimental group is the strain of this invention.

[0027] Figure 7 Visualization results of different groups of minced meat treated for different times; from left to right: blank group, positive group (nitrite group), experimental group (strain group of the present invention); from top to bottom: visual images of minced meat after 0h, 24h, and 48h of treatment for each group.

[0028] Information on the preservation of biological materials

[0029] Chinese name of strain: Staphylococcus warneri CQAA0108; Latin name of strain: Staphylococcus warneri; depositary institution: Guangdong Provincial Center for Microbial Culture Collection; deposit date: April 13, 2026; accession number: GDMCC No: 68072. Detailed Implementation

[0030] In this specific embodiment, unless otherwise specified, all terms have their common meanings in the art, and the relevant definitions and reference standards are as follows:

[0031] Mannitol High-Salt Agar (MSA): This is a composite solid culture medium containing 7.5% high-concentration sodium chloride (NaCl), D-mannitol, phenol red indicator, and basic nutrients. It selectively inhibits non-target bacteria through high salt content and uses a mannitol fermentation-induced acid-producing color reaction for identification. It is specifically used for the isolation, screening, and preliminary identification of salt-tolerant staphylococci (especially Staphylococcus aureus). This medium was used for the isolation, purification, and identification of Staphylococcus warwicker CQAA0108.

[0032] Staphylococcal enrichment broth medium: This is a liquid culture medium for the selective enrichment culture of Staphylococcus aureus, and this medium is used for the enrichment culture of the strains of this invention.

[0033] T-AOC (Total Antioxidant Capacity): refers to the overall ability of all antioxidant components in a sample to work synergistically and inhibit free radical oxidation reactions. It is a core indicator for evaluating the antioxidant performance of an organism or microorganism.

[0034] This invention uses the Ferric Reduction Antioxidant Capacity (FRAP) method to determine the T-AOC of the strain. The sample is reacted with the FRAP working solution under acidic conditions, and the absorbance is measured at 593 nm. The antioxidant capacity is calculated using a ferrous sulfate standard curve, and the results are expressed as mmol / L. 2+ Equivalent representation.

[0035] DPPH free radical: It is a stable, artificially synthesized, lipid-soluble free radical. Due to its single-electron structure, it has a purple-red color. It can undergo electron transfer reactions with antioxidants and then fade. It is often used to evaluate the ability of a sample to scavenge free radicals in vitro and is a classic indicator for determining antioxidant activity.

[0036] The other culture media used in this invention are all conventional standard culture media for microbial strains in the field, which can be prepared and sterilized according to industry-standard methods.

[0037] Criteria for judging the color development of minced meat: Appearance: The color is uniform and consistent, presenting a natural and bright pink color, without graying, whitening, browning, or mottled color differences; Redness index: Measured by a colorimeter. * The core metric is redness; the higher the redness, the better the color payoff. * (Brightness), b * (Yellowness) value is stable, with no obvious oxidation and discoloration; color stability: it is not easy to fade or darken during storage, and the color is long-lasting and stable; overall sensory experience: natural luster, full and translucent flesh color.

[0038] Cured meat products: Refer to (National Food Safety Standard GB 2730-2015), non-ready-to-eat meat products made from fresh (frozen) livestock, poultry or their edible by-products, with or without added ingredients, through processes such as curing and drying (or sun-drying, air-drying). Types include: ham, bacon, salted meat and sausages.

[0039] The *Staphylococcus wartii* CQAA0108 strain described in this invention possesses excellent color-developing ability in meat products and can be widely used as a functional strain for fermented meat products. Its general application method is as follows: Inoculate the *Staphylococcus wartii* starter culture into a meat paste or meat product system at a certain inoculation amount, and carry out fermentation or curing treatment at a suitable temperature; through the metabolic action of the strain, the meat products achieve natural color development and improved flavor and quality. The *Staphylococcus wartii* starter culture described in this invention is suitable for processing ham, bacon, salted meat, sausages, meatballs, and emulsified sausages.

[0040] The present invention will be further described below with reference to the accompanying drawings and specific embodiments, but this is not intended to limit the invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply. Reagents or instruments whose manufacturers are not specified are all commercially available conventional products.

[0041] Example 1: Isolation, purification, identification, and functional testing of Staphylococcus warwick CQAA0108

[0042] 1. Isolation and purification of strains

[0043] Samples were taken from cured pork collected in Beichuan County, Mianyang City, Sichuan Province. The cured pork was diced in a clean bench, and 25g of sample was weighed and added to a sterile homogenization bag containing 225mL PBS for homogenization. The homogenate was then serially diluted. Appropriate gradient homogenates were spread onto MSA solid medium (purchased from Qingdao Haibo Biotechnology Co., Ltd., catalog number: HB8562) and incubated at 30℃ for 48h. Single colonies were then picked and streaked onto fresh MSA solid medium. This process was repeated twice to obtain the final bacterial strain.

[0044] 2. Identification of strains

[0045] 2.1 Step a, Morphological identification

[0046] like Figure 1 As shown, the purified strain exhibits small, round, raised colonies on MSA medium, appearing milky white with neat edges and a moist, smooth surface; Figure 2 As shown, this strain is a Gram-positive bacterium, arranged in single or grape-like clusters.

[0047] 2.2 Step b, Molecular identification

[0048] (1) Extraction and quality control of bacterial genomic DNA. The bacterial genome was extracted using a rapid bacterial genome extraction kit (purchased from Tiangen Biotech (Beijing) Co., Ltd., catalog number: DP302). The purity and concentration of the DNA were tested, and the qualification of the samples was evaluated.

[0049] (2) Construction of sequencing libraries. Qualified genomic DNA was randomly fragmented into approximately 400 bp segments. End repair and A-tailing were performed on the fragments, and sequencing adapters were ligated. Fragments containing adapters were then amplified using bridge PCR to form sequencing libraries. The libraries were loaded onto a flow cell and amplified using bridge PCR to form monoclonal DNA clusters.

[0050] (3) Second-generation high-throughput sequencing. DNA polymerase and fluorescently labeled nucleotides were added, and second-generation sequencing was performed using an Illumina PE150 sequencer (sequencing services were provided by Shanghai Meiji Biopharmaceutical Technology Co., Ltd.). After sequencing, the raw sequencing data were obtained through base identification and quality control.

[0051] (4) Sequencing data analysis. The strain sequence was compared with the sequence on NCBI, and a phylogenetic tree was constructed by adding a reference species, such as... Figure 3 As shown; based on morphological characteristics and molecular biological identification results, the strain was finally identified as Staphylococcus warneri and named Staphylococcus warneri CQAA0108.

[0052] 3. Functional detection of Staphylococcus warwick CQAA0108

[0053] 3.1 Salt tolerance

[0054] Activated Staphylococcus warwick CQAA0108 in the logarithmic growth phase was inoculated at a 2% inoculum into Staphylococcus enrichment broth (purchased from Qingdao Haibo Biotechnology Co., Ltd., catalog number: HB4122) containing 0%, 2%, 4%, 6%, and 8% NaCl, respectively. The cultures were incubated at 30℃ for 24 h. After vortexing, the OD value of the bacterial suspension at 600 nm was measured using a microplate reader. Results are as follows: Figure 4A As shown, after culturing in a medium containing 8% NaCl for 24 hours, the OD value of the bacterial culture was significantly higher than that of the blank control (i.e., the initial medium) (P<0.001), indicating that the strain was able to grow. This demonstrates that the strain can grow normally in a medium containing 8% NaCl and has strong high salt tolerance.

[0055] 3.2 Acid resistance

[0056] Similar to the salt tolerance test, activated Staphylococcus warwick CQAA0108 bacterial suspension in the logarithmic growth phase was inoculated at a 2% inoculum into Staphylococcus enrichment broth media with pH values ​​of 4.0, 5.0, 6.0, and 7.0, respectively. The results are as follows: Figure 4B As shown, after culturing in a medium at pH 4.0 for 24 hours, the OD value of the bacterial culture was significantly higher than that of the blank control (i.e., the initial medium) (P<0.001), indicating that the strain was able to grow. This demonstrates that the strain can grow under pH 4.0 conditions and possesses strong tolerance to acidic environments.

[0057] 3.3 Experiments on acid production, gas production, and hydrogen sulfide production

[0058] 3.3.1 Acid and Gas Production Experiments

[0059] Activated Staphylococcus warwick CQAA0108 in the logarithmic growth phase was inoculated at a 2% inoculum into liquid culture medium containing added sugar substrate and bromocresol purple indicator. The Durham tubes were then inverted and placed in test tubes containing this medium, and incubated at 30°C for 24 hours. The results showed that the medium changed from purple to yellow; no obvious bubbles appeared in the Durham tubes. These results indicate that the strain of this invention can ferment and produce acid without producing gas.

[0060] 3.3.2 Hydrogen sulfide production experiment

[0061] The strain was picked using a disposable sterile inoculation loop and inoculated into a solid differential culture medium containing ferrous sulfate and sodium thiosulfate, and incubated at 30°C for 24 hours. If the strain produces hydrogen sulfide, it can react with ferrous ions in the culture medium to form a black ferrous sulfide precipitate. After incubation, no black precipitate appeared at the inoculation site or in the culture medium, indicating that the strain of this invention does not produce hydrogen sulfide.

[0062] 3.4 Fat hydrolysis capacity experiment

[0063] Single colonies of *Staphylococcus warwick* CQAA0108 were picked and inoculated onto glycerol tartrate agar and Tween-80 agar, with four inoculations per plate, and incubated at 30°C for 72 h. Results are as follows: Figure 5 As shown, a clear zone appears around the colony. The diameter of the clear zone on glycerol tretinoin agar is 2.38±0.02 cm, and the diameter of the clear zone on Tween-80 agar is 2.31±0.03 cm, indicating that this strain has a strong ability to hydrolyze fats.

[0064] 3.5 Antioxidant Capacity Experiment

[0065] At an inoculum rate of 2% (v / v), activated Staphylococcus warwickii CQAA0108 in the logarithmic growth phase was inoculated into Staphylococcus enrichment broth and cultured overnight at 30°C. 10 mL of the culture was centrifuged at 4°C and 12,000 rpm for 10 min to collect the fresh bacterial culture and determine the antioxidant capacity of Staphylococcus warwickii CQAA0108.

[0066] 3.5.1 Determination of Total Antioxidant Capacity (T-AOC)

[0067] Total antioxidant capacity (T-AOC) was determined using the ferric reduction antioxidant capacity method (FRAP method). Using a total antioxidant capacity assay kit (purchased from Nanjing Jiancheng Biotechnology Co., Ltd., catalog number: A015-3-1), the fresh bacterial culture prepared above was diluted 4 times to prepare the test sample solution. Simultaneously, a standard solution was prepared, and the blank control was replaced with the corresponding volume of distilled water. Following the kit's instructions, FRAP working solution was added, mixed thoroughly, and incubated at 37℃ for 3-5 min. The OD value of each well was read at a wavelength of 593 nm using a microplate reader. A standard curve was plotted, with the formula y = 0.1752x − 0.0061, R0 = 0.1752x − 0.0061. 2 =0.996. Substituting the measured value into the formula, the sample T-AOC was calculated, and the results are shown in Table 1.

[0068] 3.5.2 Hydroxyl radical (OH) - Determination of scavenging ability

[0069] The hydroxyl radical scavenging capacity assay kit (purchased from Nanjing Jiancheng Biotechnology Co., Ltd., catalog number: A018-1-1) was used for the determination. Fresh bacterial culture prepared above was diluted 4 times to serve as the test sample solution. Control tubes, assay tubes, and blank tubes were prepared according to the kit's operating procedures. All components were quickly mixed thoroughly and incubated at 37°C for 1 min. Immediately afterwards, the chromogenic reagent was added, and the mixture was incubated at room temperature for another 20 min. The OD values ​​of each tube were then read using a microplate reader at a wavelength of 550 nm. The hydroxyl radical scavenging rate of Staphylococcus warwick CQAA0108 is shown in Table 1.

[0070] The formula for calculating the clearance rate is as follows:

[0071] The hydroxyl radical scavenging rate of the sample (%) = [(A control - determination) / (A control - A blank)] × 100%.

[0072] 3.5.3 Determination of DPPH free radical scavenging ability

[0073] The DPPH free radical scavenging capacity was determined using a DPPH free radical scavenging kit (purchased from Nanjing Jiancheng Biotechnology Co., Ltd., catalog number: A153-1-1). Fresh bacterial culture prepared above was diluted 4-fold to serve as the test sample solution. Control tubes, test tubes, and blank tubes were prepared according to the kit's operating procedures, mixed thoroughly, and reacted at room temperature in the dark for 30 min. After centrifugation at 4000 rpm for 5 min, 800 μL of the supernatant was transferred to a cuvette. The instrument was zeroed with 80% methanol, and the OD value at 517 nm was measured using a spectrophotometer. The DPPH free radical scavenging rate of Staphylococcus warwick CQAA0108 is shown in Table 1.

[0074] The formula for calculating the clearance rate is as follows:

[0075] DPPH clearance rate of sample (%) = [1 - (A determination - A control) / A blank] × 100%.

[0076] Table 1. Determination of antioxidant capacity of Staphylococcus warwick CQAA0108

[0077]

[0078] Note: Each measurement was repeated three times, and the results are expressed as mean ± standard deviation.

[0079] Table 1 shows that the total antioxidant capacity of the *Staphylococcus westermani* strain CQAA0108 of this invention is 3.65±0.25 mmol / L, the hydroxyl radical scavenging rate is 88.11±0.48%, and the DPPH radical scavenging rate is 68.16±2.91%. For comparison, Chinese invention patent CN114058559A discloses a *Staphylococcus epidermidis* strain with a hydroxyl radical scavenging rate of 19.61%, and Chinese invention patent CN116904344A discloses a *Staphylococcus xylose* strain TG022 with a DPPH radical scavenging rate of 40.50%. The results indicate that the strain of this invention possesses strong antioxidant capacity; moreover, compared with similar strains, this strain exhibits superior antioxidant capacity.

[0080] Example 2: Safety assessment of Staphylococcus warwick CQAA0108

[0081] (1) Plasma coagulase test

[0082] Add 0.5 mL of sterile physiological saline to each vial containing lyophilized rabbit plasma until completely dissolved. Add 0.3 mL of activated Staphylococcus warwickii CQAA0108 bacterial suspension in the logarithmic growth phase, mix thoroughly, and incubate at 30°C. Observe for coagulation within 2-6 hours. Use Staphylococcus aureus ATCC6538 (purchased from the China Industrial Microbial Culture Collection Center) as a positive control strain. The results are as follows: Figure 6 As shown, coagulation occurred in the *Staphylococcus aureus* group, but not in the *Staphylococcus wartii* group. The results indicate that this strain does not produce plasma coagulase.

[0083] (2) Hemolysis test

[0084] Staphylococcus warwick CQAA0108 was inoculated onto blood agar plates and incubated at 30°C for 24 hours. Observation of the colony showed no clear hemolytic zone, indicating that this strain has no hemolytic activity.

[0085] (3) Amino acid decarboxylase experiment

[0086] Staphylococcus warwick CQAA0108 was inoculated into culture media containing arginine, lysine, and ornithine decarboxylases, and into a blank control group, respectively. After incubation at 30°C for 24 hours, the color of the culture media containing the inoculated strain was the same as that of the control group—yellow. The results indicate that this strain is an amino acid decarboxylase-negative strain.

[0087] (4) Thermoresistant deoxyribonuclease experiment

[0088] Staphylococcus warwick CQAA0108 cultured overnight was inoculated onto DNA agar plates using an inoculation loop and cultured at 30°C for 24 hours. 1 mol / L hydrochloric acid solution was added to the surface of the culture medium. No transparent ring was observed around the colony, and the colony did not turn rose-colored after the addition of 0.1% toluidine blue solution, indicating that the strain does not produce thermostable deoxyribonuclease.

[0089] Example 3: Color development experiment of minced meat by Staphylococcus warwick CQAA0108

[0090] (1) Preparation of bacterial suspension

[0091] At an inoculum size of 2% (v / v), activated Staphylococcus warwickii CQAA0108 in the logarithmic growth phase was inoculated into Staphylococcus enrichment broth and incubated overnight at 30°C. 5 mL of the culture was centrifuged at 4°C and 6000 rpm for 5 min, the supernatant was discarded, and an equal volume of sterile physiological saline was added. The mixture was centrifuged again, and the supernatant was discarded. Then, an appropriate volume of sterile physiological saline was added to adjust the concentration of Staphylococcus warwickii CQAA0108 to 1×10⁻⁶. 8 -10 9 CFU / mL is the required bacterial suspension for the experiment.

[0092] (2) Determination of color difference in minced meat

[0093] This implementation scheme includes a blank control group, a nitrite group, and a treatment group containing the strain of the present invention. The blank control group consisted of minced meat without any added substances, the nitrite group consisted of minced meat with added nitrite at a concentration of 0.15 g / kg, and the treatment group consisted of minced meat with added Staphylococcus warwick CQAA0108 bacterial suspension, wherein the concentration of the strain in the minced meat was 1×10⁻⁶. 7 -10 8 CFU / g. All treatments were conducted at room temperature, and the color difference of different groups of minced meat was measured using a colorimeter at 0h, 24h, and 48h after treatment. Samples were evenly spread across colorimetric cups, and each sample was measured three times. Each time, the sample was rotated three times in one direction to different positions before measurement. The brightness value L of each sample was recorded. * Redness value a * Yellowness value b *Those skilled in the art will know that in the determination of color difference in minced meat, the redness value a * The higher the value, the stronger the redness of the minced meat, and the better the color development effect; L * For brightness, b * The yellowness value (a) was used to supplement the evaluation of color stability and appearance. The results are shown in Table 2. The yellowness value (a) of the minced meat treated with Staphylococcus wartii CQAA0108 was... * The difference was more significant compared to the control group and the nitrite group, and the redness value a increased over time. * Significantly increased, and the redness value a at 48 hours * The value was 15.48±0.29, significantly higher than that of the control group and the nitrite group. The results indicate that *Staphylococcus warwickii* CQAA0108 promotes the color development of minced meat, and the minced meat treated with nitrite has a higher redness and a more vibrant and natural color.

[0094] Table 2 Comparison of meat color difference among different groups

[0095]

[0096] Note: Different lowercase letters in the same row of the table indicate significant differences (p<0.05).

[0097] (3) Visual image detection of minced meat

[0098] This implementation scheme is the same as that in (2) the determination of color difference in minced meat, setting up a blank control group, a nitrite positive group and the experimental group of the strain of the present invention. At 0h, 24h and 48h after treatment of each group, the minced meat of different groups was photographed with a camera. The results are as follows Figure 7 As shown, the experimental group with added Staphylococcus wartii CQAA0108 was visually superior to the blank control group. The minced meat was brighter and redder than the blank control group and the nitrite positive group, indicating that the strain has the effect of promoting the color development of minced meat, and the color of minced meat remained stable over time.

Claims

1. A type of Staphylococcus warwick ( Staphylococcus warneri ), characterized in that, Its accession number is GDMCCNo:68072, and it is deposited at the Guangdong Provincial Center for Microbial Culture Collection.

2. A fermenting agent, characterized in that, The fermenting agent includes Staphylococcus wartii as described in claim 1.

3. The fermenting agent according to claim 2, characterized in that, The concentration of Staphylococcus wartii was 1×10⁻⁶. 8 -10 9 CFU / mL.

4. The application of Staphylococcus warwick as described in claim 1, characterized in that, The application is in the color development of meat products.

5. The application of Staphylococcus warwick according to claim 4, characterized in that, The meat products are selected from one or more of cured meat products, meatballs, and emulsified sausages.

6. The application according to claim 5, characterized in that, The cured meat products are selected from one or more of ham, cured meat, salted meat, sausage, and Chinese sausage.

7. The application of the fermenting agent according to claim 2 or 3, characterized in that, The application is in the color development of meat products.

8. The application of the fermenting agent according to claim 7, characterized in that, The meat products are selected from one or more of cured meat products, meatballs, and emulsified sausages.

9. The application according to claim 8, characterized in that, The cured meat products are selected from one or more of ham, cured meat, salted meat, sausage, and Chinese sausage.

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