Isolation and identification of dominant spoilage bacteria from fresh-cut lotus root with cold storage

Authors

LIU Xiaofang, College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha, Hunan 410114, China
WANG Faxiang, College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha, Hunan 410114, China
YU Jian, College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha, Hunan 410114, China
SHAN Shiping, Hunan Province Microbiology Insititue, Changsha, Hunan 410009, China
GUO Senlin, College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha, Hunan 410114, China
LIU Yongle, College of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China; Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha, Hunan 410114, China

Abstract

Growth and reproduction of specific spoilage bacteria contribute significantly to the spoilage of fresh-cut fruits and vegetables. In this paper, the change regulation of total colony count of fresh-cut lotus root during cold storage period was firstly analyzed, then the spoilage bacteria were separated by dilution-plate method, and the dominant spoilage bacteria were identified using 16S ribosomal DNA based bacterial identification system. The results showed that when the fresh-cut lotus root was preserved at 4 ℃ for 8 days, and its total colony count increased to 4.17×10⁵ CFU/g, which the early microbial spoilage was thought to be developed. Based on the homology analysis of 16S rDNA sequences, four dominant spoilage bacteria were eventually identified as Acinetobacter calcoaceticus, Klebsiella sp., Raoultella ornithinolytica and Enterobacter cloacae.

Publication Date

4-28-2016

First Page

148

Last Page

150,186

DOI

10.13652/j.issn.1003-5788.2016.04.035

Recommended Citation

Xiaofang, LIU; Faxiang, WANG; Jian, YU; Shiping, SHAN; Senlin, GUO; and Yongle, LIU (2016) "Isolation and identification of dominant spoilage bacteria from fresh-cut lotus root with cold storage," Food and Machinery: Vol. 32: Iss. 4, Article 35.
DOI: 10.13652/j.issn.1003-5788.2016.04.035
Available at: https://www.ifoodmm.cn/journal/vol32/iss4/35

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