Abstract：In order to identify the dominant spoilage organisms of marinated steak and to screen for bacteriostatic and specific essential oils. In this study, we screened the dominant spoilage bacteria of steak by traditional medium method combined with polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) validation technique. Then, the most bacteriostatic essential oils were selected from clove, cardamom, and black pepper by the circle of inhibition, minimum inhibitory concentrate (MIC), minimum bactericidal concentrate (MBC), and bacterial growth curve. The results showed that the dominant spoilage bacteria were Janthinobacterium lividum, Pseudomonas putida and Brochothrix thermosphacta; the diameter of the circle of inhibition of clove essential oil was greater than 10 mm, and the growth and reproduction of the dominant spoilage bacteria could be significantly inhibited by the addition of 2~4 μL/mL of essential oil; the inhibitory property of cardamom essential oil was slightly weaker; and the essential oil of black pepper did not have a significant inhibitory effect on the three strains of the dominant spoilage bacteria.
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2024, Vol. 38 
