Isolation and Identification of Spore-Forming Bacteria from Braised Chicken and Comparison of Their Environmental Tolerance
SONG Mengmeng, HUANG Tianran, ZHOU Xinghu, ZHANG Yali, HUANG Ming
1.National R&D Center for Poultry Processing, Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology, Nanjing Huangjiaoshou Food Science and Technology Co. Ltd., Nanjing 211225, China; 2.Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Abstract：This study was conducted to select spore-forming strains from braised chicken for the purpose of figuring out the major cause of its spoilage after high-temperature pasteurization. The target strains were isolated from braised chicken and the remaining marinade by the streak plate method as well as through Gram staining and spore staining and were identified as Bacillus by 16S rRNA analysis and physiological and biochemical characterization. Their growth curves and tolerance to salt, acid and heat were investigated. The results indicated that a total of four Gram-positive Bacillus were obtained and they were identified as B. aqimaris, B. marisfavi, B. methyltrophicus and B. licheniformis. Among them, B. licheniformis grew fastest, which entered the stationary phase of growth at 6 h. In the presence of 12 g/100 mL NaCl solution, B. aquimaris and B. marisflavi survived partially, showing the highest salt tolerance. B. methylotrophicus could grow to ~ 8 (lg (CFU/mL)) after 6 h cultivation at pH 4.5, having the highest acid resistance. B. licheniformis was the most heat resistant among the four strains , which was not affected by heat treatment temperature and time.
2021, Vol. 35 
