Analysis of Dominant Spoilage Bacteria and the Price Effect Evaluation of Related Antimicrobial Agents in Dezhou-braised Chicken Based on Traditional Culture and High-throughput Sequencing

CONG Yunge; LIANG Shan; ZHANG Min

doi:10.13386/j.issn1002-0306.2021120039

Volume 43 Issue 17

Aug. 2022

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Science and Technology of Food Industry > 2022 > 43(17): 149-157. > DOI: 10.13386/j.issn1002-0306.2021120039

CONG Yunge, LIANG Shan, ZHANG Min. Analysis of Dominant Spoilage Bacteria and the Price Effect Evaluation of Related Antimicrobial Agents in Dezhou-braised Chicken Based on Traditional Culture and High-throughput Sequencing[J]. Science and Technology of Food Industry, 2022, 43(17): 149−157. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120039.

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Analysis of Dominant Spoilage Bacteria and the Price Effect Evaluation of Related Antimicrobial Agents in Dezhou-braised Chicken Based on Traditional Culture and High-throughput Sequencing

CONG Yunge^{1, 2,},
LIANG Shan^{1, 2},
ZHANG Min^{1, 2, ,}

1.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
2.
School of Food and Health, Beijing Technology & Business University, Beijing 100048, China

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Received Date: December 05, 2021
Available Online: July 01, 2022

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Abstract

Abstract

In order to isolate and identify the dominant spoilage bacteria of nitrogen filled packaged Dezhou-braised chicken under low temperature storage, and select the natural antibacterial agent with good antibacterial effect, taking nitrogen filled packaged Dezhou-braised chicken as the research object, the dominant spoilage bacteria in the storage process were identified by combining high-throughput sequencing with traditional culture technology. At the same time, four biological preservatives were selected, by measuring OD₆₀₀, and minimum inhibitory concentration (MIC) to study its inhibitory effect on spoilage bacteria of Dezhou-braised chicken. The results showed that the dominant spoilage bacteria of Dezhou-braised chicken were mainly Carnobacterium divergens、Exiguobacterium undae、Psychrobacter sanguinis、Serratia proteamaculans、Pseudomonas lundensis、Macrococcus caseolyticus、Aerococcus viridans. Nisin and ε-Polylysine (ε-PL) had the strongest antibacterial ability against all tested bacteria, and the MIC was about 3.91~16000 μg/mL. These results provide a theoretical basis for the subsequent application of Nisin and ε-PL combination in the preservation of Dezhou-braised chicken and the extension of its shelf life.
- Dezhou-braised chicken,
- high-throughput sequencing,
- identification of strains,
- dominant spoilage bacteria,
- Nisin,
- ε-PL

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