Isolation,identification and control of spoilage microorganisms in Xiangwei stewed bean
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.
dried beanmicroorganismseparation and identificationbacilluscontrol method
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