Isolation and Identification of Spoilage Bacteria from Xinjiang Pepper Chicken
JI Hua1, ZHANG Xueyan1, LIU Yazhen1,2,*, XU Wenwen1, WANG Xiaojing1, TIAN Huili1, YI Xudong1, ZHANG Ling1
1.College of Food, Shihezi University, Shihezi 832000, China; 2.Health and Family Planning Management Service Center of Nandagang Industrial Park, Huanghua 061103, China
Abstract：In order to investigate the species and characteristics of spoilage bacteria in Xinjiang pepper chicken, the streak plate method was employed to isolate spoilage bacteria. Thirty-one strains of spoilage bacteria isolated from pepper chicken were identified by physio-biochemical tests and 16S rDNA sequence analysis. The results showed 20 strains of Enterobacter spp., 3 strains of Staphylococcus, 2 strains of Aeromonas spp., 4 strains of lactic acid bacteria and 2 strains of Macrococccus caseolyticus were identified among the 31 strains. The main spoilage bacteria in fresh chicken were M. caseolyticus, Staphylococcus and Enterobacter spp. Lactic acid bacteria, Staphylococcus and Enterobacter spp. were predominant in spoiled samples stored at 5 ℃. The dominant bacteria in spoiled pepper chicken stored at 25 ℃ were Enterobacter spp., Aeromonas spp., Staphylococcus and Lactobacillus.
2018, Vol. 32 
