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| Isolation and Identification of Spoilage Bacteria in Vacuum-Packed Low-Temperature Cooked Beef |
| XU Yameng1, JIANG Xiaobing1, YU Tao2,*, JIANG Xiaojie3, ZHANG Yige1 |
| 1.College of Life Sciences, Henan Normal University, Xinxiang 453007, China;2.College of Life Sciences and Technology, Xinxiang University, Xinxiang 453000, China;3.Department of Food Hygiene and Environmental Health, University of Helsinki, Helsinki FI00014, Finland |
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Abstract In order to investigate the species and characteristics of spoilage bacteria in vacuum-packed low-temperature cooked beef, the conventional bacterial culture method was employed to select 12 morphologically distinct isolates from spoiled cooked beef samples according to colonial characteristics. The isolates were taxonomically classified by amplified ribosomal DNA restriction analysis (ARDRA) as well as 16S rDNA sequence alignment and then they were identified at species level by morphological analysis and biochemical tests. Our results showed 3 isolates of Weissella viridescens, 2 isolates of Bacillus subtilis, 2 isolates of Streptococcus lutetiensis , 2 isolates of Enterococcus cecorum ,1 isolate of Bacillus amyloliquefaciens, 1 isolate of Bacillus tequilensis and 1 isolate of Psychrobacter urativorans among the 12 isolates. Weissella viridescens was responsible for the green color of spoiled meat samples.
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GAO Tianqi, WANG Chao, WANG Lan, SHI Liu, CHEN Sheng, WU Wenjin, CHEN Lang, XIONG Guangquan. Isolation, Identification and Spoilage Ability of Dominant Spoilage Bacteria from Channel Catfish[J]. Meat Research, 2023, 37(3): 1-6. |
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2017, Vol. 31 
