Study on Isolation and Identification of Dominant Microbial Flora of Traditional Soycured Pork

Abstract

Abstract: The analysis of dominant microbes in traditional Chinese soycured pork produced by natural fermentation was investigated in the present study. The results showed that the total numbers of microbes in two kinds of samples are both higher, reaching 108 CFU/g, and the dominant microbes mainly are lactic acid bacteria, yeast and Staphylococcus in turn. The bacteria species in the soycured pork mainly consist of Lactococcus lactis subsp. lactis, Lactobacillus brevis and Lactobacillus plantarum. The main yeasts in the soycured pork are Candida fennica, Hansenula canadensis, Candida haemulonii, Zygosaccharomyces rouxii and so on.

Key words: traditional Chinese soycured pork, microbial flora, separation and identification

LI Hong-Jun, ZOU Zhong-Yi, ZHI Fei, LI Jian-Rong. Study on Isolation and Identification of Dominant Microbial Flora of Traditional Soycured Pork[J]. FOOD SCIENCE, 2008, 29(9): 413-419 https://doi.org/

[1]	TU Ran, LI Yan. Research Progress in Taste Mechanism and Debittering Technologies of Bitter Peptides [J]. FOOD SCIENCE, 2026, 47(5): 393-403.
[2]	HE Xue, REN Kai, XU Chang, ZHANG Yingtong, ZHOU Hongsheng, LING Jun, LI Pengxia, CHENG Shunchang, HU Huali. Inhibitory Effect of Slightly Acidic Electrolyzed Water on Spoilage Bacteria in Fresh-Cut Chicory [J]. FOOD SCIENCE, 2025, 46(13): 304-313.
[3]	FU Yuanzhe, HUANG Yaling, FENG Tao, SUN Min, YAO Lingyun, WANG Huatian, SONG Shiqing. Research Progress on Volatile Flavor Substances in Steamed Bread [J]. FOOD SCIENCE, 2024, 45(8): 312-320.
[4]	ZHANG Xiaoling, XU Xiaolu, DENG Bing, YUN Shaojun, FENG Cuiping. Changes in Quality and Microflora of Lentinus edodes during Post-harvest Cold Storage [J]. FOOD SCIENCE, 2023, 44(7): 192-201.
[5]	SUN Jie, SU Qian, DU Ping, XIA Yanan, ZHAO Jie, YU Jie, CHEN Yongfu. Isolation and Identification of Lactic Acid Bacteria and Microbial Diversity in Fresh Cow Milk from Xilin Gol [J]. FOOD SCIENCE, 2023, 44(18): 175-182.
[6]	LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng. Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment [J]. FOOD SCIENCE, 2021, 42(18): 73-79.
[7]	LI Lu, Lü Yanlin, GUO Weiling, PAN Yuyang, HONG Jiali, ZHAO Lina, NI Li, RAO Pingfan, LI Qiuyi, Lü Xucong. Analysis of Microbial Flora and Volatile Flavor Components in Traditional Fermentation Starters for Hongqu Glutinous Rice Wine [J]. FOOD SCIENCE, 2019, 40(2): 79-84.
[8]	DAI Baoling, XIAO Yingping, SUN Fenglai, WANG Peipei, GUI Guohong, DAI Xianjun, YANG Hua. Structure of Airborne Microbial Communities in Different Slaughter Areas of Poultry Slaughterhouse [J]. FOOD SCIENCE, 2018, 39(21): 219-223.
[9]	YANG Jiangang, SU Chang, DOU Xiao, GUO Jiaxiu, ZHANG Qi, ZHANG Suyi, AO Zonghua, SHEN Caihong. Analysis of Yeast Succession during the Fermentation of Luzhou-Flavor Liquor and Its Effect on the Formation of Selected Flavor Components [J]. FOOD SCIENCE, 2018, 39(18): 166-172.
[10]	XI Enguang TAN Haisheng, YANG Jinsong, CUI Kunpeng ZHANG Wanchang JU Xueli LI Xiaolei ZHANG Guihe. Separation, Identification, Phylogenetic Analysis and Antibacterial Activity of Lactobacillus from Banana Plants [J]. FOOD SCIENCE, 2018, 39(14): 112-118.
[11]	SHI Juran, BIE Xiaomei, Lü Fengxia, LU Zhaoxin. Screening of A Broad-Spectrum Antibacterial Bacillus and Purification and Identification of the Anti-Yeast Substances Produced by It [J]. FOOD SCIENCE, 2017, 38(6): 6-12.
[12]	ZOU Mouyong, ZHU Xingui. Sequence Analysis of Proteins with Glutaminase Activity in Fermented Mash of Soy Sauce [J]. FOOD SCIENCE, 2017, 38(22): 143-148.
[13]	CAO Rong, ZHANG Jing, MENG Huihui, ZHAO Ling, LIU Qi. Microbial Flora Analysis of Oyster: A Comparison between Traditional Plate Culture Method and High Throughput Sequencing [J]. FOOD SCIENCE, 2016, 37(24): 137-141.
[14]	YANG Chao, CHE You, SONG Cunjiang. Progress in Research on Microbial Flora in Fresh Livestock Meat and Aquatic Fish and Shrimp during Logistics [J]. FOOD SCIENCE, 2015, 36(23): 307-313.
[15]	XIANG Wei, YU Yan, LIU Jing, GU Shaowei, XU Li, ZUO Shaochun, HUANG Xianzhi, PU Bin. Separation, Identification and Antioxidant Activity of Rare Flavonoid Sanggenon M in Black Mulberry Grown in Xinjiang [J]. FOOD SCIENCE, 2015, 36(21): 37-40.

Study on Isolation and Identification of Dominant Microbial Flora of Traditional Soycured Pork

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments