Abstract
［Objective ］ This study aimed to analyze the main residual bacteria and control the bacterial growth effectively.［Methods ］ The 16S rDNA technology was used to identify the main residual bacteria.The compound antibacterial experiments were carried out to kill the heat-resistance residual bacteria which were screened by high temperature test.［Results ］ A total of 47 strains of genera belonging to 8 strains of genera were isolated from 5 groups of samples,including raw and auxiliary materials,final RDEs products spoilaged samples etc.The 8 strains of genera were Bacillus,Streptococcus,Moraxella,Alkalihalobacillus,Kurthia,Lactococcus,Enterococcus and Vagococcus respectively.It was found the RDEs easily caused secondary pollution after mixing the sauce materials contained Bacillus.After high-temperature sterilization,some Bacillus remained in the RDEs which were the same as the spoilage RDEs.Among them,Bacillus genera C7-1 and C 8-3 have the strongest heat resistance.Adding 0.2 g/kg ε-polylysine and 0.5 g/kg citric acid effectively inhibited the growth of two types of Bacillus subtilis.［Conclusion ］ For the RDE products,0.2 g/kg ε-polylysine and 0.5 g/kg citric acid were combined with high-temperature sterilization at 110 ℃ for 10 minutes for validation testing.There was no evidence of spoilage or bagging happening from the RDE products after being stored at （36±2） ℃ for 30 days.
Publication Date
2-18-2025
First Page
116
Last Page
122
DOI
10.13652/j.spjx.1003.5788.2023.80870
Recommended Citation
Ruisheng, ZHENG; Sihui, YUAN; Yilin, HUANG; Jiani, LI; Shuxian, HAN; and Kunlun, SU
(2025)
"Identification and co-regulation of main residual bacteria in ready-to-eat duck esophagus,"
Food and Machinery: Vol. 40:
Iss.
9, Article 17.
DOI: 10.13652/j.spjx.1003.5788.2023.80870
Available at:
https://www.ifoodmm.cn/journal/vol40/iss9/17
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