The invention discloses Kocuria salsicia H1, which has a collection number of GDMCC NO:64604 in Guangdong Province
Microbiological Culture Collection Center. The strain is applied in the
fermentation preparation of meat products without adding
nitrite. The
catalase produced by the strain H1 can keep the meat products bright in color. The produced
nitric oxide can promote the meat products to produce NO-Mb after
fermentation, so that the meat products are bright pink. The strain has
lipase activity, can hydrolyze fat, and promote the formation of specific aromatic substances. The strain can produce
acetoin, a volatile compound with a special creamy
aroma, which is helpful to improve the
flavor of the fermented meat products. The safety evaluation experiment proves that the strain H1 has no coagulation and
hemolysis effects, does not contain heat-resistant
deoxyribonuclease, and does not produce bioamines, so it is safe to be used for fermenting meat products. The invention provides a new way for the
fermentation production of meat products.