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《Food Science》 2011-05
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Isolation and Identification of Cultivable Microorganisms in Bottled Crab Paste and Salted Mudsnail

HUANG Jian1,CHEN Yan1,QUAN Jing-jing1,ZHANG Chun-dan1,LI Ye1,QIU Di-hong1,TANG Hai-qing1, LI He-sheng1,SU Xiu-rong1,*,ZHANG Chao-hua2,QIN Xiao-ming2(1.Faculty of Life Science and Biotechnology,Ningbo University,Ningbo 315211,China; 2.College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China)  
In order to increase the storage time and ensure edible safety of crab paste and salted mudsnail,bacterial analysis of crab paste and salted mudsnail was conducted.Three bacterial strains were isolated from salted mudsnail and identified as Bacillus flexus,Aerococcus viridans and Brevibacterium casei.Similarly,4 bacterial strains were isolated from crab paste and identified as Staphylococcus gallinarum,Moraxella catarrhalis,Micrococcus luteus and Photobacterium angustum.In addition,highly consistent results were observed between 16S rRNA analysis and MIS identification among these strains expect for Photobacterium angustum.Most bacterial strains exhibited faster growth with the increase of temperature.Six bacterial strains had significantly tardy growth under the condition of low-temperature refrigeration(4 ℃),indicating that low-temperature storage could inhibit bacterial growth and is suitable for the extension of shelf-life time.Seven bacterial strains had protease activity,Micrococcus luteus and Photobacterium angustum could not decompose starch,and all bacterial strains could not decompose ester.These bacterial strains could grow in the temperature range of 4-35 ℃ with the optimal temperature of 35 ℃,in the pH range of 5.0-9.0 with the optimal pH of 7.0,in the NaCl concentration range of 3%-7% with the optimal concentration of 3%.
【Fund】: 国家现代农业产业技术体系建设专项(nycy-47);; 浙江省重中之重学科资助项目(XK0613040);; 浙江省教育厅重点资助项目(200517011)
【CateGory Index】: R155.5
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