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

This study aimed to determine the predominant processing adaptability of 27 selected isolates of Staphylococcus xylosus in ‘Suan yu’, a traditional Chinese low-salt fermented whole-fish product. The isolates were screened for proteolytic, lipolytic, and enzymatic profiles; amino-acid decarboxylase content; antimicrobial activities; and tolerance to low temperatures, pH 5.0, and salt. Two S. xylosus strains grew at 10 °C in the presence of 10%...