Isolation and Identification of a Mildew Strain from Beef Jerky

doi:10.7506/spkx1002-6630-201013054

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (13 ): 237-239.doi: 10.7506/spkx1002-6630-201013054

• Bioengineering • Previous Articles Next Articles

Isolation and Identification of a Mildew Strain from Beef Jerky

JIANG He1，CHENG Ke-wei2，TU Hai-yun1

(1. Hangzhou Institute of Test and Calibration for Quality and Technology Supervision, Hangzhou 310019, China ；
2. Rich Products (Suzhou) Co. Ltd., Suzhou 215021, China)

Received:2010-04-20 Online:2010-07-01 Published:2010-12-29
Contact: JIANG He1 E-mail:jiangh@hzzjy.net

Abstract

Abstract:

A mildew strain was isolated from mold-contaminated beef jerk. Based on the evaluation of colony growth, the isolated strain was identified to be Aspergillus penicillioides. This strain was osmophilic. It preferred to grow in dry medium and could grow at 0.75 water activity, while slowly grew at lower water activities below 0.7. Therefore, in order to avoid the occurrence of mildew in beef jerky, the strict cleaning grade in environment and water activity below 0.7 should be controlled during production.

Key words: beef jerky, mildew, isolation, identification, Aspergillus penicillioides

CLC Number:

Q93.331

JIANG He1，CHENG Ke-wei2，TU Hai-yun1. Isolation and Identification of a Mildew Strain from Beef Jerky[J]. FOOD SCIENCE, 2010, 31(13 ): 237-239.

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Isolation and Identification of a Mildew Strain from Beef Jerky

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