Microflora Analysis and Preliminary Identification of Dominant Spoilage Bacteria in Vacuum-packed Harbin Red Sausage
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Abstract:
The aim of this study was to effectively monitor the spoilage of Harbin red sausage. Selective media were used to study the microflora of vacuum-packed Harbin red sausage stored at 4 ℃ and preliminarily identify bacteria causing spoilage at the end of the storage period. The microflora of Harbin red sausage varied significantly during storage period at 4 ℃: at the start of the storage period (0 to 4 d), logarithm values of the colony count of Brochothrix thermosphacta (0.00%), lactic acid bacteria (44.30%), Pseudomonas (23.40%), cocci (32.30%), Bacillus subtilis (0.00%), molds and yeasts (0.00%) were 0.01, 2.27, 2.11, 2.36, 0.01, and 0.01 log CFU/g, respectively. However, during spoilage, logarithm values of the colony count of Brochothrix thermosphacta (0.00%) lactic acid bacteria (60.0%), Pseudomonas (0.00%), cocci (16.30%), Bacillus subtilis (23.70%), molds and yeasts (0.00%) were 2.30, 6.74, 0.01, 6.52, 6.66, and 3.00 log CFU/g, respectively. At the end of the spoilage experiment, 14 strains were isolated, with specific morphological characteristics and preliminary identification was carried out using molecular biology methods. The isolates included six strains of genus Bacillus (7.70%) and Bacillus cereus (16.00%), five strains of Staphylococcus xylosus (3.80%) and Staphylococcus equorum (12.50%), one strain of Brochothrix thermosphacta (0.00%), and two strains of Lactobacillus sake (60.00%). Therefore, the dominant spoilage bacteria in vacuum-packed Harbin red sausage were identified as Lactobacillus sake, Bacillus cereus, and Staphylococcus equorum.
