Isolation, identification and control of spoilage microorganisms in Xiangwei stewed bean

Authors

PENG Xin, College of Food Science and Chemical, Shaoyang University, Shaoyang, Hunan 422000, China;Key Laboratory of Bean Products Processing and Safety Control, Shaoyang, Hunan 42200, China
LI Bingxin, College of Food Science and Chemical, Shaoyang University, Shaoyang, Hunan 422000, China;Key Laboratory of Bean Products Processing and Safety Control, Shaoyang, Hunan 42200, China
MA Fang, College of Food Science and Chemical, Shaoyang University, Shaoyang, Hunan 422000, China;Key Laboratory of Bean Products Processing and Safety Control, Shaoyang, Hunan 42200, China
ZHAN Liangzhong, College of Food Science and Chemical, Shaoyang University, Shaoyang, Hunan 422000, China;Key Laboratory of Bean Products Processing and Safety Control, Shaoyang, Hunan 42200, China
WEN Ming, College of Food Science and Chemical, Shaoyang University, Shaoyang, Hunan 422000, China;Key Laboratory of Bean Products Processing and Safety Control, Shaoyang, Hunan 42200, ChinaFollow
ZHOU Xiaohu, College of Food Science and Chemical, Shaoyang University, Shaoyang, Hunan 422000, China;Key Laboratory of Bean Products Processing and Safety Control, Shaoyang, Hunan 42200, China

Corresponding Author(s)

文明（1989—），男，邵阳学院讲师，硕士生导师，博士。E-mail：wenm8906@163.com

Abstract

Objective: To better control the growth of spoilage microorganisms, and ensure the food safety of Xiangwei Luodou dry. Methods: The putrefactive microorganisms in Xiangwei dried tofu were identified by plate scribing method, colony morphology observation, Gram staining, 16S rDNA and ITS sequence. Results: A total of 9 strains were isolated andscreened. KZ2780-3 and KZ2780-4 are Bacillus subtilis, NZ2559-1 is Bacillus cereus, and JZ2559-5 is Bacillusamylolyticus amyloliquefaciens, FZ2559-2 for Klebsiella pneumoniae, SZ2641-5 for Enterococcus faecium, RZ2641-7 for Staphylococcus haemolyticus, BZ2780-1 for Acinetobacter baui, CZ2780-5 for Penicillium citri. Conclusion: The strains causing dry rot of Xiangwei bean are Bacillus subtilis, Bacillus cereus, Bacillus amyloliquefaciens, Klebsiella pneumoniae, Enterococcus faecium, Staphylococcus hemolyticus, Acinetobacter baui and Penicillium citri. The control methods of Xiangwei stewed bean dry are ultra-high temperature instantaneous sterilization technology, plasma sterilization technology, natural antibacterial substances combined with biological preservatives, vacuum packaging, air conditioning preservation and so on.

Publication Date

5-21-2024

First Page

172

Last Page

178

DOI

10.13652/j.spjx.1003.5788.2023.80800

Recommended Citation

Xin, PENG; Bingxin, LI; Fang, MA; Liangzhong, ZHAN; Ming, WEN; and Xiaohu, ZHOU (2024) "Isolation, identification and control of spoilage microorganisms in Xiangwei stewed bean," Food and Machinery: Vol. 40: Iss. 4, Article 25.
DOI: 10.13652/j.spjx.1003.5788.2023.80800
Available at: https://www.ifoodmm.cn/journal/vol40/iss4/25

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