Spoilage and Pathogenic Bacteria Associated with Spoilage Process of Sichuan Pickle during the Spontaneous Fermentation

• Li Ke

  Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University

• Lin Kai

  Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University

• Li Zuogui

  Sichuan Aoda Food Co., Ltd.

• Zhang Qing

  Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University

• Song Feifei

  Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University

• Che Zhenming

  Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University

• Chen Gong

  Sichuan Academy of Food and Fermentation Industries

• Xiang Wenliang

  Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University

抄録

The spoilage and pathogenic bacteria in the sporadic microbial spoilage of Sichuan Pickle were investigated by 16S rRNA libraries. The pathogenic Vibrio penaeicida (39.19%), the spoilage and pathogenic Pseudomonas fluorescens (6.76%) were detected in initial spoilage stage. While, in middle spoilage stage they shifted to the pathogenic V. penaeicida (51.25%), the spoilage and pathogenic Pse. fluorescens (3.75%), the spoilage Pse. Chlororaphis (7.5%) and then to the pathogenic V. penaeicida (30.59%), Halomonas variabilis (10.59%) and Arcobacter marinus (5.88%), the spoilage Lactobacillus alimentariu (5.88%) in latter spoilage stage. The undesired Pseudoalteromonas nigrifaciens, Psychrobacter alimentarius, Marinomonas, Cobetia marina, Celerinatantimonas and V. litoralis were also detected in the spoilage process. When compared at species level, the community similarity coefficients of three samples were from 0.6122 to 0.5165 and ascended to 0.2359. These results are very useful to design the effective strategies to control or eliminate the microbial spoilage of Sichuan Pickle.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 20 (4), 899-904, 2014

  公益社団法人 日本食品科学工学会

キーワード

• spoilage and pathogenic bacteria
• spoilage process
• Sichuan Pickle
• spontaneous fermentation

詳細情報

• CRID: 1390001204459719680
• NII論文ID: 130004691063
• DOI: 10.3136/fstr.20.899
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可