Abstract: The effect of different inoculum levels of Staphylococcus xylosus on physic and chemical properties and sensory characteristics of fermented beef kebabs was explored. Lactobacillus casei and Staphylococcus xylosus were mixed as composite starters at different ratios for the fermentation of beef kebabs. The physicochemical parameters (pH, aw, a* and TPA) and sensory evaluation of fermented beef kebabs were analyzed. The results showed that the flavor of fermented beef kebabs with 108 CFU/g Staphylococcus xylosus was the best, but the color, texture and total acceptance of fermented beef kebabs with 106 CFU/g or 108 CFU/g Staphylococcus xylosus were poorer than that of the fermented beef kebabs with 107 CFU/g Staphylococcus xylosus. When the inoculum amount of Staphylococcus xylosus was 107 CFU/g, the fermented products had better sensory evaluation, color, flavor and taste, which exhibited a significant difference from two other groups (P ≤ 0.05).

Key words: Staphylococcus xylosus, fermented beef kebab, quality characteristics