Case Analysis of Contaminated Shanxi Aged Vinegar

doi:10.7506/spkx1002-6630-201612041

Abstract

Abstract:

This study aimed to figure out why one batch of Shanxi aged vinegar was deteriorated with gas production.Firstly, we isolated and counted strains from the samples by culture on orange serum agar (OSA) and de man rogosa sharpe(MRS) agar. Secondly, Staphylococcus sp. was confirmed to be the main spoilage bacterium by 16S rRNA sequenceanalysis. Then, dnaJ sequence analysis was carried out to show that Staphylococcus capitis subsp. capitis was responsiblefor the deterioration. On the other hand, a small number of bacillus cells were detected from the sediments by aceticbacterial medium and identified as Bacillus amyloliquefaciens by rpoB sequence analysis. The main pollutant in this batchof aged vinegar was Staphylococcus capitis subsp. capitis while some B. amyloliquefaciens were present but dormant in thesediments. The electronic tongue showed that those bacteria not only produced gas but also made the vinegar taste pale.

Key words: Shanxi aged vinegar, Staphylococcus capitis subsp. capitis, aerogenesis, Bacillus amyloliquefaciens

CLC Number:

Q939.97

LI Yingying, GAO Wen, ZHOU Guoping. Case Analysis of Contaminated Shanxi Aged Vinegar[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201612041.

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Case Analysis of Contaminated Shanxi Aged Vinegar

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