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| Isolation and Identification of Specific Spoilage Organisms in Cold Spicy Rabbit Meat |
| PENG Xianjie1, HUANG Tingting2, YU Yue1, YUAN Yumei1, XIAO Xia1, ZHENG Lianqiang1, YUAN Xianling1,* |
| 1.College of Biological Engineering, Sichuan University of Science and Engineering, Zigong 643000, China; 2.College of Textile and Food, Sichuan University, Chengdu 610000, China |
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Abstract Bacteria from spoiled cold spicy rabbit meat were isolated and identified by physiological, biochemical and molecular biological methods. The pure strains, obtained by the streak plate method, were re-inoculated onto sterile spicy rabbit meat and enriched. The aerobic bacterial count and total volatile basic nitrogen (TVB-N) content were measured to identify the specific spoilage organisms (SSO). These strains were tentatively identified according to the Bergey’s Manual of Determinative Bacteriology and the Manual for Systematic Identification of Common Bacteria and further identified to the species level by sequential DNA extraction, polymerase chain reaction amplification and gel electrophoresis. The SSO in cold spicy rabbit meat were Staphylococcus warneri and Bacillus subtilis.
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2019, Vol. 33 
