Isolation and Identification of Typical Strains on Eggshell Surface and Study on Corruption Ability of Whole Egg Liquid

Abstract

Abstract: In order to study the spoilage mechanism of whole egg liquid , dominant spoilage bacteria on eggshell surface were isolated by using the gradient dilution and streak plate methods and identified by morphological observation, physiological and biochemical tests and 16S rRNA molecular biology methods . Then the isolated typical strain was inoculated into the whole egg liquid sample to evaluate the spoilage potential according to the growth kinetics curve of typical strains , total volatile basic nitrogen (TVB-N) content , pH , textural properties and the sensory evaluation of whole egg liquid . The results showed that the microbial contamination on the surface of eggs is an important factor affecting the shelf life of whole egg liquid (P<0.05) . and the typical strains on eggshell surface were E. coli, B. subtilis, K. marina and 2 strains of B. cereus . The whole egg liquid of inoculated strain showed obvious spoilage after storage at 4℃ for 30h . The TVB-N value of the sample was significantly higher than that of the the non-inoculated control . In addition, the pH value, gel hardness and gel water holding capacity of the samples decreased significantly compared with control samples . By comparing the changes of storage quality of the samples, the spoilage potential of B. cereus was the strongest among the spoilage bacteria , followed subsequently by E.coli , B. subtilis and K. Marina.Keywords: whole egg liquid ; Total amount of bacteria ; Isolation and identification ; specific spoilage organism

Key words: Whole Egg Liquid, Total amount of bacteria, Isolation and identification, Specific spoilage organism

Gong MINMIN ma yanqiu Yujie Chi. Isolation and Identification of Typical Strains on Eggshell Surface and Study on Corruption Ability of Whole Egg Liquid[J]. FOOD SCIENCE, 0, (): 0-0.

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Isolation and Identification of Typical Strains on Eggshell Surface and Study on Corruption Ability of Whole Egg Liquid

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