Bacterial Diversity of Salted Mudsnail and Crab Paste

doi:10.7506/spkx1002-6630-201101044

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (1 ): 185-188.doi: 10.7506/spkx1002-6630-201101044

• Bioengineering • Previous Articles Next Articles

Bacterial Diversity of Salted Mudsnail and Crab Paste

ZHANG Chun-dan1，CHEN Yan1，QUAN Jing-jing1，XU Jia-jie1，SU Xiu-rong1,*， ZHANG Chao-hua2，QIN Xiao-ming2

1. Faculty of Life Science and Biotechnology, Ningbo University, Ningbo 315211, China；
2. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China

Received:2010-10-09 Revised:2010-12-20 Online:2011-01-15 Published:2010-12-28
Contact: SU Xiu-rong E-mail:suxiurong@nbu.edu.cn

Abstract

Abstract:

In order to improve quality control technology, decrease total number of bacteria and ensure food safety during the processing of raw seafoods into commercial products, the investigation on bacterial diversity of salted mudsnail and crab paste was performed based on molecular biological principles. The results indicated that 21 bacterial species in salted mudsnail were detected and the predominant bacterium was identified as Psychrophilic bacilli (Psychrobacter sp.). Totally 12 bacterial species were detected in crab paste and the predominant bacterium was identified as Staphylococcus equorum.

Key words: mudsnail, crab paste, 16S rDNA, bacterial diversity

CLC Number:

TS254.4

ZHANG Chun-dan1，CHEN Yan1，QUAN Jing-jing1，XU Jia-jie1，SU Xiu-rong1,*， ZHANG Chao-hua2，QIN Xiao-ming2. Bacterial Diversity of Salted Mudsnail and Crab Paste[J]. FOOD SCIENCE, 2011, 32(1 ): 185-188.

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Bacterial Diversity of Salted Mudsnail and Crab Paste

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