Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Analysis of microorganism of pork jelly with white spots[J]. Science and Technology of Food Industry, 2013, (02): 186-189. DOI: 10.13386/j.issn1002-0306.2013.02.057
Citation: Analysis of microorganism of pork jelly with white spots[J]. Science and Technology of Food Industry, 2013, (02): 186-189. DOI: 10.13386/j.issn1002-0306.2013.02.057
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Analysis of microorganism of pork jelly with white spots

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  • The reason of pork jelly with white spots was studied. 14 stains from control and pork jelly with white spots were isolated and purified respectively by traditional culture and 16S rDNA analysis method. Basing on the results of 16S rDNA and phylogenetic analysis, the dominant bacteria in control were Pantoea sp. and Enterobacter sp. including Enterobacter cloacae and Enterobacter ludwigii. However, in addition to Enterobacter sp., 7 strains of Bacillus sp. including Bacillus cereus were isolated in pork jelly with white spots. So, it was speculated that the presence of Bacillus sp. may be the main cause of product deterioration.
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