Abstract:

One strain of dominant spoilage bacteria, named LY01, was isolated from high-moisture roast shrimp. The
strain was identified as Bacillus cereus based on morphology observation, hemolysis test, physiological and biochemical
tests, microbial fluorescence identification, 16S rDNA gene sequence analysis and according to growth characteristics.
Its lag phase was 0 － 2 h, and log phase 2 － 10 h in meat infusion broth at 37 ℃. This strain grew well in meat infusion
broth containing 5 － 45 g/L NaC, but inhibited or even died in same medium containing more than 105 g/L NaCl. In meat
infusion broth (5 g/L NaCl) it grew slowly at pH 3.0 － 5.5 but grew rapidly at pH 5.5 － 9.0, and was inhibited at pH ≥ 9.0.

Key words: high-moisture roast shrimp, Bacillus cereus, isolation, identification, growth characteristics