Isolation and Identification of Spoilage Bacteria in Soy Sauce and Antibacterial Effects of Natural Preservatives
The spoilage bacteria of the spoilage Cantonese soy sauce were isolated and identified,and the salt-tolerance characteristics of two strains of Bacillus were investigated.The minimum inhibitory concentration(MIC)of different bacteriostatics(clove oil,citral,Nisin,lactic acid,potassium sorbate)on Bacillus amyloliquefaciens and Bacillus velezensis was investigated.On this basis,the bacteriostatic effects of different bacteriostatic agents on low-salt soy sauce were investigated.The results showed that the main bacteria isolated from the putrefactive Cantonese soy sauce were Bacillus cereus,Bacillus amyloliquefaciens,Bacillus velezensis and Bacillus shackletonii;Both Bacillus amyloliquefaciens and Bacillus velezensis have salt tolerance,and 12％ salt solution can inhibit the growth of bacteria at the initial stage of growth;The MIC of Nisin Z and lactic acid to Bacillus amyloliquefaciens and Bacillus velezensis were 0.2 mg/mL and 1 mg/mL respectively;The quality of low-salt soy sauce can be better controlled by adding antibacterial agent combination(0.02％ Nisin Z and 0.05％lactic acid)to soy sauce.
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