Abstract: Some traditional zymolytic meat products were used as samples to separate staphylococcus which present Gram positive and catalase masculine from preserved ham and sausage. The purification of bacteria was carried out with 'drawing lines' method and the bacteria which were more reductive from nitrate were screened with 'half-quantitive flat board' method. A series experiments were maked out to choose the bacteria which didn't produce mucilage, gas, H2S, ammonia, didn't bear the decarboxylase, could reduce nitrate at 15℃ and could grow when the pH was 4.5. Biochemical appraisal proved that the bacteria possess the qualifications mentioned above were the excellent staphylococcus in zymolytic meat products.