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| Antimicrobial Effects of Propolis on the Main Spoilage Bacteria of Meat Products |
| XU Shi-ming;ZHAO Rui-lian;XU Dong-xue;SONG Wei-juan |
| 1. Yantai Xiwang Food Co. Ltd., Yantai 264002, China；
2. Chemistry and Biology College, Yantai University, Yantai 264005, China |
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Abstract The dominant bacteria in spoiled ham were isolated and identified based on 16S rRNA sequence analysis. They were
identified as Bacillus subtilis, Bacillus pumilus, and Clostridium sporogenes. Antibacterial tests of propolis on the strains isolated
were carried out, and the results showed that propolis had obvious inhibitory effects on single strains and their mixture. Minimal
inhibitory concentration (MIC) was determined as 0.1 g/100 mL for B. subtilis, 0.2 g/100 mL for B. pumilus, 0.2 g/100 mL for their
mixture, and 0.3 g/100 mL for C. sporogenes.
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2011, Vol. 25 
