Bacterial Diversity of Three Sausage Casings

doi:10.7506/spkx1002-6630-201321047

Abstract

Abstract:

The bacterial diversity of raw material, salted casing and deteriorated salted casing was studied. It was found that
the major bacteria in the raw material were 2 Morganella morganii, 1 Aeromonas veronii, 2 Vibrio rumoiensis, 1 Lactococcus
garvieae and 4 Enterococcus, the major bacteria in the salted casing were 3 Vibrio rumoiensis and 4 Enterococcus, and the
major spoilage bacteria in the deteriorated salted casing were 1 Aerococcus and 1 Salinivibrio.

Key words: salted casing, bacterial diversity, Vibrio, Enterococcus, Salinivibrio

CLC Number:

TS251.92

LIU Fang，ZHANG Dan-tong，WANG Dao-ying，ZHU Yong-zhi，ZHANG Mu-han，GENG Zhi-ming，BIAN Huan，XU Wei-min*. Bacterial Diversity of Three Sausage Casings[J]. FOOD SCIENCE, 2013, 34(21): 233-236.

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