Analysis of Dominant Spoilage Bacteria and the Price Effect Evaluation of Related Antimicrobial Agents in Dezhou-braised Chicken Based on Traditional Culture and High-throughput Sequencing

Abstract

In order to isolate and identify the dominant spoilage bacteria of nitrogen filled packaged Dezhou-braised chicken under low temperature storage, and select the natural antibacterial agent with good antibacterial effect, taking nitrogen filled packaged Dezhou-braised chicken as the research object, the dominant spoilage bacteria in the storage process were identified by combining high-throughput sequencing with traditional culture technology. At the same time, four biological preservatives were selected, by measuring OD600, and minimum inhibitory concentration (MIC) to study its inhibitory effect on spoilage bacteria of Dezhou-braised chicken. The results showed that the dominant spoilage bacteria of Dezhou-braised chicken were mainly Carnobacterium divergens、Exiguobacterium undae、Psychrobacter sanguinis、Serratia proteamaculans、Pseudomonas lundensis、Macrococcus caseolyticus、Aerococcus viridans. Nisin and ε-Polylysine (ε-PL) had the strongest antibacterial ability against all tested bacteria, and the MIC was about 3.91~16000 μg/mL. These results provide a theoretical basis for the subsequent application of Nisin and ε-PL combination in the preservation of Dezhou-braised chicken and the extension of its shelf life.

Keywords

• dezhou-braised chicken
• high-throughput sequencing
• identification of strains
• dominant spoilage bacteria
• nisin
• ε-pl