Isolation and identification of spoilage bacteria in vacuum- packed salted goose
Author(s): ZHOU Tao, YU Juan, MAO Yang-min, Ginling College, Nanjing Normal University, Zhongbei College, Nanjing Normal University
Pages: 219-222+232
Year: 2016 Issue: 14
Journal: Science and Technology of Food Industry
Keyword: salted goose; isolation; identification; 16S r DNA; spoilage;
Abstract: To understand the microbial contamination of salted goose,some effective measurements were taken.Firstly,the primary bacterial flora was isolated from salted goose by the streak plate separation method.Secondly,it was identified on the basis of gram microscopy,strain characteristics,physio- biochemical tests as well as 16 S r DNA sequence analysis.The results indicated that the Bacteria M as Bacillus cereus,Bacteria P as Pseudomonas fluorescens and Bacteria S as Pantoea agglomerans.All of them were the the primary bacteria in salted goose.
Pages: 219-222+232
Year: 2016 Issue: 14
Journal: Science and Technology of Food Industry
Keyword: salted goose; isolation; identification; 16S r DNA; spoilage;
Abstract: To understand the microbial contamination of salted goose,some effective measurements were taken.Firstly,the primary bacterial flora was isolated from salted goose by the streak plate separation method.Secondly,it was identified on the basis of gram microscopy,strain characteristics,physio- biochemical tests as well as 16 S r DNA sequence analysis.The results indicated that the Bacteria M as Bacillus cereus,Bacteria P as Pseudomonas fluorescens and Bacteria S as Pantoea agglomerans.All of them were the the primary bacteria in salted goose.
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