Isolation and Identification of Gas-producing Microorganisms from Bagging Red Braised Pork and Sauce Packs
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Abstract:
In order to solve the problem of swelling and corruption of red braised pork and sauce packs, the microorganisms in swelling red braised pork, steak sauce and tomato sauce were isolated and identified, and through the gas production verification test and 16S rDNA identification, the main gas producing microorganisms that caused the product swelling were determined. The results showed that 9 strains of dominant bacteria, numbered 1-9, were isolated from 3 kinds of expanded bag products. Bacteria 1 and 5 were Gram-positive cocci, strain 1 was identified as Staphylococcus edaphicus, and strain 5 was Pediococcus pentosaceus; Strain 4 and strain 8 were Gram-negative bacteria, strain 4 was Citrobacter braakii, and strain 8 was Citrobacter freundii. Strains 2, strain 3, strain 6, strain 7 and strain 9 were Gram-positive bacteria, strain 2 was identified as Weissella cibaria, strain 3 was Bacillus velezensis, strain 6 was identified as Bacillus cereus, strain 7 was identified as Bacillus pacificus, and strain 9 was identified as Bacillus amyloliquefaciens. According to the verification test of gas production, Bacillus velezensis, Citrobacter braakii, Bacillus cereus, Bacillus pacificus and Citrobacter freundii were identified as gas-producing microorganisms, which were the main contaminating microorganisms that caused braised pork and sauce bags to swell. Comprehensive analysis showed that Bacillus was one of the main gas-producing microorganisms that caused swelling of packaged food. Effective control of the contamination of spores and bacillus is the key to solving the problem of food swelling.
