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《Food and Fermentation Industries》 2015-08
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Identification of dominant spoilage bacteria isolated from leg of chilled chicken and study on its spoilage capability

GAO Lei;XIE Jing;YE Zao;ZHANG Ning;WANG Yi-lin;GAO Chen-yue-yang;College of Food Science and Technology,Shanghai Ocean University;  
In order to control microbial contaminant of chilled chicken in targeted way,dominant spoilage bacteria isolated from deteriorated chilled chicken leg were screened using selective medium and sensory evaluation. Using the structure of phylogenetic tree,they were identified by traditional physio-biochemical tests combining with 16 S r DNA sequence analysis. The sterilized chicken legs were stored at 4 ℃ after inoculated with each identified strain. The bacterial population and total volatile basic nitrogen( TVB-N) value in the 1st,2nd,4th,6th and 8th day were determined respectively. YTVB-N,the yield factor of microbial metabolites,was selected to evaluate the spoilage capability of strains. The results showed that five strains of dominant spoilage bacteria,designated as J3,S1,M3,V1 and J1,were obtained and identified as Pseudomonas pseudoalcaligenes,Brochothrix thermosphacta,Staphylococcus saprophyticus,Achromobacter xylosoxidans,and Serratia grimesii,respectively. By calculating YTVB-N,it could be found that spoilage capability of J3 was the strongest among the spoilage bacteria under 4 ℃ cold storage,and V1 was the weakest,however.
【Fund】: 2014年度国家星火计划资助项目(2014GA680003)
【CateGory Index】: TS251.1
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