Identification of microorganisms in traditional sausage using molecular methods

Authors

LI Bingchao, School of Chemical and Pharmaceutical Engineering, Sichuan University of Science and Engineering, Zigong, Sichuan 643000, China
HU Weidong, School of Chemical and Pharmaceutical Engineering, Sichuan University of Science and Engineering, Zigong, Sichuan 643000, China
TANG Wencai, School of Chemical and Pharmaceutical Engineering, Sichuan University of Science and Engineering, Zigong, Sichuan 643000, China
LI Xingling, School of Chemical and Pharmaceutical Engineering, Sichuan University of Science and Engineering, Zigong, Sichuan 643000, China
ZHONG Qiang, School of Chemical and Pharmaceutical Engineering, Sichuan University of Science and Engineering, Zigong, Sichuan 643000, China
LI Zaixin, School of Chemical and Pharmaceutical Engineering, Sichuan University of Science and Engineering, Zigong, Sichuan 643000, China
ZHANG Zhi, School of Chemical and Pharmaceutical Engineering, Sichuan University of Science and Engineering, Zigong, Sichuan 643000, China

Abstract

To explore the mechanism of the microbial flora in fermented sausage, traditional methods of microbiological plate dilution and biochemical detection were performed to isolate and culture yeast, E. coli., lactic acid bacteria and other microorganisms. DNA of these suspected strains were extracted, and 16S rDNA and ITS were amplified using PCR technique, and then the amplification products were sequenced. After the obtained gene sequences were compared with those in GenBank by sequence homology comparison, three high abundance suspected strains were identified as: Debaryomyces, Staphylococcus saprophyticus strain YSY1-6 and Lactobacillus delbrueckii subsp respectively.

Publication Date

6-28-2015

First Page

20

Last Page

22,107

DOI

10.13652/j.issn.1003-5788.2015.03.005

Recommended Citation

Bingchao, LI; Weidong, HU; Wencai, TANG; Xingling, LI; Qiang, ZHONG; Zaixin, LI; and Zhi, ZHANG (2015) "Identification of microorganisms in traditional sausage using molecular methods," Food and Machinery: Vol. 31: Iss. 3, Article 5.
DOI: 10.13652/j.issn.1003-5788.2015.03.005
Available at: https://www.ifoodmm.cn/journal/vol31/iss3/5

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