Identification of a Microorganism Strain Isolated from the Fermented Sausage by 16S rDNA Sequence Analysis and Effect of Antibacterial Peptide Surfactin on Spore Inactivation
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Abstract:
To control the spoilage of fermented sausages after sterilization and assure safety of fermented sausage were, the microbes in spoiled sausages were detected and a microorganism strain B1 was isolated from the commercial fermented sausage. 16S rDNA sequence analysis showed that the B1 strain belongs to Bacillus cereus. The effect of antibacterial peptide surfactin on the spore growth curve and the effects of two salts NaCl and Na2HPO4·12H2O on surfactin inactivation of spore were studied. No significant inactivating effect of surfactin with different concentrations (20~35 μg /mL) on the spores was found. However, the combined use of surfactin (50 and 100 μg /mL) and NaCl (3%, 5% and 9%) showed inactivation effects. The combined use of surfactin with Na2HPO4·12H2O had no such effect.
