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Authors: Wenhui Liang 1 ; Fang Wang 1 ; Ting Li 1 ; Jiayun Kang 1 ; Yu Hao 1 ; Siyu Shi 1 and Jinghua Qi 2 ; 1

Affiliations: 1 Beijing Key Laboratory of Agricultural, Product Detection and Control of Spoilage Organisms and Pesticide Residue, Beijing University of Agriculture, Beijing, China ; 2 Beijing Innovation Consortium of Swine Research System, Beijing, China

Keyword(s): Beijing Sausages, Isolation, Identification, Spoilage Bacteria.

Abstract: Low temperature-heated meat products, which are popular among consumers because of their unique flavor, texture, and nutrition, have a relatively short shelf life due to the low sterilization temperature and are therefore prone to spoilage. The profile of bacteria associated with spoilage of Beijing sausages is here summarized through isolation, identification and spoilage microflora analysis. The main spoilage bacteria isolated and identified from Beijing sausages were one genus of Pseudomonas sp., one genus of Staphylococcus sp. and two genera of Brochothrix sp. By denaturing gradient gel electrophoresis (PCR-DGGE) analysis, we identified 13 spoilage bacteria of Beijing sausages, of which Pseudomonas sp. was the most abundant.

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Paper citation in several formats:
Liang, W.; Wang, F.; Li, T.; Kang, J.; Hao, Y.; Shi, S. and Qi, J. (2022). Analysis of Dominant Spoilage Bacteria in Beijing Sausages. In Proceedings of the 4th International Conference on Biomedical Engineering and Bioinformatics - ICBEB; ISBN 978-989-758-595-1, SciTePress, pages 84-88. DOI: 10.5220/0011182900003443

@conference{icbeb22,
author={Wenhui Liang. and Fang Wang. and Ting Li. and Jiayun Kang. and Yu Hao. and Siyu Shi. and Jinghua Qi.},
title={Analysis of Dominant Spoilage Bacteria in Beijing Sausages},
booktitle={Proceedings of the 4th International Conference on Biomedical Engineering and Bioinformatics - ICBEB},
year={2022},
pages={84-88},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0011182900003443},
isbn={978-989-758-595-1},
}

TY - CONF

JO - Proceedings of the 4th International Conference on Biomedical Engineering and Bioinformatics - ICBEB
TI - Analysis of Dominant Spoilage Bacteria in Beijing Sausages
SN - 978-989-758-595-1
AU - Liang, W.
AU - Wang, F.
AU - Li, T.
AU - Kang, J.
AU - Hao, Y.
AU - Shi, S.
AU - Qi, J.
PY - 2022
SP - 84
EP - 88
DO - 10.5220/0011182900003443
PB - SciTePress

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