Identification of dominant spoilage bacteria in Chicken Feet with Pickled Peppers and analysis of their spoilage ability

Abstract

Abstract: In order to explore the dominant spoilage bacteria and their spoilage ability in the Chicken Feet with Pickled Peppers, the dominant spoilage bacteria in samples were analyzed and isolated by high-throughput sequencing technology and traditional culture method, and the spoilage ability of isolated strains was identified by inoculating them in Chicken Feet with Pickled Peppers. The results showed that the dominant genus in the rotten samples was Bacillus, and the four isolated strains were identified as Bacillus methylotrophicus (isolate 623-4), Bacillus velezensis(isolate 811-2), Bacillus subtilis (isolate 917-1) and Bacillus safensis(isolate 921-4). Among them, isolate 921-4 showed the strongest protease activity (51.19 U/mL) while isolate 623-4 showed the strongest lipase activity (3.75 U/mL). The pH, TVB-N and TBARs values of the samples inoculated with the four Bacillus strains were higher than those of the uninoculated control group, indicating that all four Bacillus strains had spoilage ability. The study results would provide a theoretical basis for preventing and controlling the spoilage of Chicken Feet with Pickled Peppers and extending their shelf life.

Key words: Chicken Feet with Pickled Peppers, spoilage bacteria, Bacillus, enzyme activity, spoilage ability

CLC Number:

TS251.6

Jiang LiWen. Identification of dominant spoilage bacteria in Chicken Feet with Pickled Peppers and analysis of their spoilage ability[J]. FOOD SCIENCE, 0, (): 0-0.

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