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| Isolation, Identification and Growth Characteristics of a Thermophilic Strain of Bacillus haynesii from Spoiled Chinese Roast Chicken |
| ZHU Xiujie, LI Lin, ZHANG Xiaoxiao, YAN Feiyu, WANG Wenqian, LIU Changjin |
| College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China |
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Abstract This study was conducted to identify the types and growth characteristics of thermophilic bacteria in spoiled Chinese roast chicken. A thermophilic strain from spoiled Chinese roast chicken was isolated and identified via morphological observation, physiological and biochemical tests, and 16S rRNA gene sequencing. Its growth performance at different culture temperatures, pH levels, and NaCl concentrations was analyzed, and its temperature tolerance was investigated. The isolated thermophilic strain was identified as Bacillus haynesii. Its optimal growth temperature was 37 ℃; at 37 ℃, it entered the logarithmic growth phase within 4–12 h, and was able to grew at 50 ℃. The optimal pH for growth was 7.0, and it grew within the pH range of 6.0–9.0. It survived at NaCl concentrations exceeding 8 g/100 mL, was not inactivated at temperatures below 100 ℃, and could tolerate heat treatment at 105 ℃ for 5 min. In summary, B. haynesii may represent a significant microbial factor contributing to the spoilage of Chinese roast chicken. Effectively controlling its growth, reproduction, and population size is crucial for enhancing the preservation effectiveness and extending the shelf life of Chinese roast chicken.
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2026, Vol. 40 
