Identification and co⁃regulation of main residual bacteria in ready⁃to⁃eat duck esophagus
ObjectiveThis study aimed to analyze the main residual bacteria and control the bacterial growth effectively.MethodsThe 16S rDNA technology was used to identify the main residual bacteria. The compound antibacterial experiments were carried out to kill the heat-resistance residual bacteria which wer...
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The Editorial Office of Food and Machinery
2024-09-01
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| Series: | Shipin yu jixie |
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| Online Access: | http://www.ifoodmm.com/spyjx/article/abstract/20240917?st=article_issue |
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| author | ZHENG Ruisheng YUAN Sihui HUANG Yilin LI Jiani HAN Shuxian SU Kunlun |
| author_facet | ZHENG Ruisheng YUAN Sihui HUANG Yilin LI Jiani HAN Shuxian SU Kunlun |
| author_sort | ZHENG Ruisheng |
| collection | DOAJ |
| description | ObjectiveThis study aimed to analyze the main residual bacteria and control the bacterial growth effectively.MethodsThe 16S rDNA technology was used to identify the main residual bacteria. The compound antibacterial experiments were carried out to kill the heat-resistance residual bacteria which were screened by high temperature test.ResultsA total of 47 strains of genera belonging to 8 strains of genera were isolated from 5 groups of samples, including raw and auxiliary materials, final RDEs products spoilaged samples etc. The 8 strains of genera were Bacillus, Streptococcus, Moraxella, Alkalihalobacillus, Kurthia, Lactococcus, Enterococcus and Vagococcus respectively. It was found the RDEs easily caused secondary pollution after mixing the sauce materials contained Bacillus. After high-temperature sterilization, some Bacillus remained in the RDEs which were the same as the spoilage RDEs. Among them, Bacillus genera C7-1 and C8-3 have the strongest heat resistance. Adding 0.2 g/kg ε-polylysine and 0.5 g/kg citric acid effectively inhibited the growth of two types of Bacillus subtilis.ConclusionFor the RDE products, 0.2 g/kg ε-polylysine and 0.5 g/kg citric acid were combined with high-temperature sterilization at 110 ℃ for 10 minutes for validation testing. There was no evidence of spoilage or bagging happening from the RDE products after being stored at （36±2） ℃ for 30 days. |
| format | Article |
| id | doaj-art-e2e37b33d9894071925d8b8013205756 |
| institution | OA Journals |
| issn | 1003-5788 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | The Editorial Office of Food and Machinery |
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| series | Shipin yu jixie |
| spelling | doaj-art-e2e37b33d9894071925d8b80132057562025-08-20T02:04:52ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882024-09-0140911612210.13652/j.spjx.1003.5788.2023.808701003-5788（2024）09-0116-07Identification and co⁃regulation of main residual bacteria in ready⁃to⁃eat duck esophagusZHENG Ruisheng0YUAN Sihui1HUANG Yilin2LI Jiani3HAN Shuxian4SU Kunlun5Fujian Province Key Lab for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian362002, ChinaFujian Province Key Lab for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian362002, ChinaFujian Province Key Lab for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian362002, ChinaFujian Province Key Lab for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian362002, ChinaFujian Province Key Lab for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian362002, ChinaQuanzhou Xinqiang Food Co., Ltd., Quanzhou, Fujian362013, ChinaObjectiveThis study aimed to analyze the main residual bacteria and control the bacterial growth effectively.MethodsThe 16S rDNA technology was used to identify the main residual bacteria. The compound antibacterial experiments were carried out to kill the heat-resistance residual bacteria which were screened by high temperature test.ResultsA total of 47 strains of genera belonging to 8 strains of genera were isolated from 5 groups of samples, including raw and auxiliary materials, final RDEs products spoilaged samples etc. The 8 strains of genera were Bacillus, Streptococcus, Moraxella, Alkalihalobacillus, Kurthia, Lactococcus, Enterococcus and Vagococcus respectively. It was found the RDEs easily caused secondary pollution after mixing the sauce materials contained Bacillus. After high-temperature sterilization, some Bacillus remained in the RDEs which were the same as the spoilage RDEs. Among them, Bacillus genera C7-1 and C8-3 have the strongest heat resistance. Adding 0.2 g/kg ε-polylysine and 0.5 g/kg citric acid effectively inhibited the growth of two types of Bacillus subtilis.ConclusionFor the RDE products, 0.2 g/kg ε-polylysine and 0.5 g/kg citric acid were combined with high-temperature sterilization at 110 ℃ for 10 minutes for validation testing. There was no evidence of spoilage or bagging happening from the RDE products after being stored at （36±2） ℃ for 30 days.http://www.ifoodmm.com/spyjx/article/abstract/20240917?st=article_issueready-to-eat duck esophagusresidual bacteria16s rdnaheat resistance testcompound preservative |
| spellingShingle | ZHENG Ruisheng YUAN Sihui HUANG Yilin LI Jiani HAN Shuxian SU Kunlun Identification and co⁃regulation of main residual bacteria in ready⁃to⁃eat duck esophagus Shipin yu jixie ready-to-eat duck esophagus residual bacteria 16s rdna heat resistance test compound preservative |
| title | Identification and co⁃regulation of main residual bacteria in ready⁃to⁃eat duck esophagus |
| title_full | Identification and co⁃regulation of main residual bacteria in ready⁃to⁃eat duck esophagus |
| title_fullStr | Identification and co⁃regulation of main residual bacteria in ready⁃to⁃eat duck esophagus |
| title_full_unstemmed | Identification and co⁃regulation of main residual bacteria in ready⁃to⁃eat duck esophagus |
| title_short | Identification and co⁃regulation of main residual bacteria in ready⁃to⁃eat duck esophagus |
| title_sort | identification and co⁃regulation of main residual bacteria in ready⁃to⁃eat duck esophagus |
| topic | ready-to-eat duck esophagus residual bacteria 16s rdna heat resistance test compound preservative |
| url | http://www.ifoodmm.com/spyjx/article/abstract/20240917?st=article_issue |
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