Preliminary Identification of Dominant Spoilage Bacteria in Vacuum-packed Bittern Duck and Their Sensitivity to Essential Oils
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Abstract:
Selective media were used to study the microflora of vacuum-packed bittern ducks during storage at 4 ℃ and preliminarily identify the dominant spoilage bacteria present. Owing to their antibacterial characteristics, several spice essential oils were selected to perform bacteriostatic tests on the dominant spoilage bacteria, in order to apply essential oils to sauced meat products. The dominant spoilage bacteria in vacuum-packed bittern duck at the end of storage at 4 ℃ were lactic acid bacteria, Pseudomonas spp., Enterobacter spp., Micrococcus spp., and Staphylococcus spp. At the end of the storage, four strains were isolated, preliminary identification using molecular biological methods was carried out, and the four dominant spoilage bacteria in vacuum-packed bittern duck were identified as Pseudomonas pseudoalcaligenes, Enterobacter aerogenes, Staphylococcus epidermidis, and Kocuria rhizophila. The spice essential oils exhibited antibacterial activity against these four dominant spoilage bacteria. Through single factor and orthogonal experiments, the optimum proportions of the compound essential oil were determined as a mixture of 10% ginger essential oil, 25% Zanthoxylum bungeanum oleoresin, 20% star anise oil, and 6.25% cinnamon oleoresin with a ratio of 1:1:1:1.
