Isolation, Identification and Spoilage Capability of Brochothrix thermosphacta Isolated from Chilled Pork

doi:10.7506/spkx1002-6630-201321029

Abstract

Abstract:

In this study, three strains identified as Brochothrix thermosphacta based on their individual and colony morphology
features, physiological and biochemical characteristics, and 16S rDNA sequence and phylogenetic analyses were isolated
from tray-packaged chilled pork by repeated plate streaking on STAA solid medium plate. In order to explore the spoilage
characteristics, these three B. thermosphacta strains were inoculated to the chilled pork at 4 ℃. Then B. thermosphacta
count, pH and sensory evaluation scores were determined at 0, 2, 6 d and 8 d, respectively. The results of this study showed
that B. thermosphacta possessed significantly stronger spoilage capability. An obvious difference in the growth capability
among the strains was observed, which led to a difference among their spoilage capabilities. Based on the above findings, the
fastest growing strains at low temperatures are useful to establish predictive models for the growth of B. thermosphacta and
further predict the shelf life of chilled pork.

Key words: chilled pork, Brochothrix thermosphacta, isolation, identification, spoilage capability

CLC Number:

Q939.99

NI Ping，JI Wen-ying，HUANG Jie-jie，ZHOU Yang，WANG Zhi-geng，FU Rui-yan*. Isolation, Identification and Spoilage Capability of Brochothrix thermosphacta Isolated from Chilled Pork[J]. FOOD SCIENCE, 2013, 34(21): 140-144.

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