关键词: 泡椒凤爪；腐败菌；芽孢杆菌；酶活性；致腐能力

Abstract: The dominant spoilage bacteria in chicken feet with pickled peppers were analyzed by high-throughput sequencing technology and isolated by the traditional culture method to evaluate their spoilage capacity by back inoculation. The results showed that the dominant genus identified was Bacillus, and four dominant strains were identified including B. methylotrophicus, B. velezensis, B. subtilis and B. safensis. All these strains were able to produce protease and lipase activity. Among them, B. safensis showed the strongest protease activity (51.19 U/mL), while B. methylotrophicus showed the strongest lipase activity (3.75 U/mL). The pH, total volatile basic nitrogen (TVB-N) content and thiobarbituric acid reactive substances (TBARS) value of the samples inoculated with each of the four Bacillus strains were higher than those of the uninoculated control group, indicating that all four Bacillus strains had spoilage capacity. This study will provided a theoretical basis for preventing and controlling the spoilage of chicken feet with pickled peppers and extending its shelf life.

Key words: chicken feet with pickled peppers; spoilage bacteria; Bacillus; enzyme activity; spoilage ability