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| Isolation, Identification, and Characterization of Gas-Producing Microorganisms from Ready-to-Eat Crayfish with Blown Pack Spoilage |
| MA Xiaojiang, SONG Ziwei, LI Congcong, BAI Yue, WANG Mengxin, SUN Zhilan, LIU Fang, WANG Daoying |
| 1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; 2. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 3. School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai’an 223003, China |
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Abstract The presence of gas-producing microorganisms in ready-to-eat crayfish may cause its blown pack spoilage, which significantly affects the storage period and organoleptic quality of crayfish. To investigate the causes of blown pack spoilage of ready-to-eat crayfish, gas-producing bacteria in ready-to-eat crayfish with blown pack spoilage were isolated, identified and characterized. We used high-throughput sequencing technology to analyze the dominant bacterial genera that cause spoilage of ready-to-eat crayfish, isolated the major gas-producing bacterium Weissella viridescens and the major spoilage bacterium Brochothrix thermosphacta by the traditional isolation and culture method, and characterized the physicochemical properties and gas production capacity of W. viridescens. Due to the complexity of the crayfish processing environment, the prevention and control of blown pack spoilage of crayfish during processing and storage is worth further exploration and research.
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LI Yali, TIAN Yinqiong, SHI Liu, WU Wenjin, CHEN Sheng, CHEN Lang, GUO Xiaojia, XIONG Guangquan, WANG Lan, SUN Zhida. Inhibitory Effect of High-Voltage Electrostatic Field Combined with Lotus Seedpod Procyanidins on Quality Deterioration Caused by Common Spoilage Bacteria in Refrigerated Channel Catfish[J]. Meat Research, 2025, 39(8): 43-49. |
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2025, Vol. 39 
