Abstract：7 samples were investigated for the levels and dominant species of microflora existing in mutton meat collected from local market of Baoding City.It was seen that there were 8 dominant Gram-negative and Gram-positive bacteria caus- ing the spoilage of mutton meat.The initial counts of the bacteria leading to the spoilage of mutton meat were 105cfu/ml.From them,5 isolates were selected purposely to investigate the roles of potas- sium sorbate in inhibiting their growth.0.25‰ concentration of potassium sorbate was proved to produce a clear inhibition toward the growth of spore-producing bacteria and Gram-negative plus short-shaped bacteria.
2007, Vol. 21 
