Screening and Preliminary Identification of Dominant Bacteria in Chinese-style Cooked Salted Chicken

doi:10.7506/spkx1002-6630-201015046

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (15): 212-215.doi: 10.7506/spkx1002-6630-201015046

• Bioengineering • Previous Articles Next Articles

Screening and Preliminary Identification of Dominant Bacteria in Chinese-style Cooked Salted Chicken

WANG Qin-dan1，LI Bai-lin1，OU Jie1，LUO Jing1，YAN Wei-ling2,*，CHEN Ping2

1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China；
2. Shanghai Food Research Institute, Shanghai 200235, China

Received:2010-01-05 Revised:2010-04-12 Online:2010-08-15 Published:2010-12-29
Contact: YAN Wei-ling2,*， E-mail:yanwling@hotmail.com

Abstract

Abstract:

Based on morphological identification and gram staining, 6 microbe strains, numbered C1 through C6, were isolated from Chinese-style cooked salted chicken using Psychrophiles selective medium and the use of nutrient agar medium containing 3% NaCl allowed isolation of 4 microbe strains, numbered S1 through S4. Single colonies were separated for 16S rDNA gene amplification and sequencing. Based on the results of morphological, physiological and biochemical studies, strain C3 was identified as Staphylococcus sciuri, C6 as Klebsiella terrigena, C1, C2, C4 and C5 as Acinetobacter sp, S1 as Enterobacter gergoviae, S2 and S3 as Staphylococcus epidermidis, and S4 as Bacillus pseudomycoides.

Key words: salted chicken, Psychrotrophs, salt stress, screening, identification

CLC Number:

WANG Qin-dan1，LI Bai-lin1，OU Jie1，LUO Jing1，YAN Wei-ling2,*，CHEN Ping2. Screening and Preliminary Identification of Dominant Bacteria in Chinese-style Cooked Salted Chicken[J]. FOOD SCIENCE, 2010, 31(15): 212-215.

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Screening and Preliminary Identification of Dominant Bacteria in Chinese-style Cooked Salted Chicken

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