Identification of contamination microbes separated from finished deterioration sauce and analysis of deterioration reason

Authors

JIANG Xuewei, College of Chemical & Biological engineering, Changsha University of Science & Technology, Changsha, Hunan 410004, China
ZHOU Shangting, College of Chemical & Biological engineering, Changsha University of Science & Technology, Changsha, Hunan 410004, China; Changsha Jiajia Food Co., Ltd., Changsha, Hunan 410600, China
YE Jing, College of Chemical & Biological engineering, Changsha University of Science & Technology, Changsha, Hunan 410004, China
XU Yiqi, College of Chemical & Biological engineering, Changsha University of Science & Technology, Changsha, Hunan 410004, China
CHEN Sheng, Changsha Jiajia Food Co., Ltd., Changsha, Hunan 410600, China
WU Can, Changsha Jiajia Food Co., Ltd., Changsha, Hunan 410600, China

Abstract

The sterilization effect of soy sauce under different conditions were studied, the optimal parameter is 130 ℃ maintained 15 s. Tracking and analyzing the degree of pollution with each process of sterilization- filling and diatomite, the result showed that the aerobic and anaerobic viable count of the sterilized sauce reached its peak after adding the diatomite in the frame filtering process, the total number of bacteria are 4.9×10³ CFU/mL and 3.1×10³ CFU/mL respectively, the diatomite is the contamination source and the filtration process is the main contamination point. Separation of contamination microbes in diatomite and finished deterioration sauce, analyzing theirs 16S rDNA sequence, they are identified as Bacillus licheniformis, Bacillus megaterium, Bacillus halodurans, that cause the finished sauce deterioration. These strains also appeared in the sample of diatomite, further evidenced the diatomite is the main contamination source. Base on this, the soy sauce manufacturers are suggested strengthening the microbial testing of diatomite, replacing diatomite frame filter with membrane filtration, preventing the deterioration of finished sauce caused by microbial contamination.

Publication Date

2-28-2016

First Page

46

Last Page

50

DOI

10.13652/j.issn.1003-5788.2016.02.012

Recommended Citation

Xuewei, JIANG; Shangting, ZHOU; Jing, YE; Yiqi, XU; Sheng, CHEN; and Can, WU (2016) "Identification of contamination microbes separated from finished deterioration sauce and analysis of deterioration reason," Food and Machinery: Vol. 32: Iss. 2, Article 12.
DOI: 10.13652/j.issn.1003-5788.2016.02.012
Available at: https://www.ifoodmm.cn/journal/vol32/iss2/12

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