Study On Germination Condition Optimization Of Clostridium Botulinum Spores And Pasteurization Methods Of Canned Chicken

The most common way of sterilization for the low acid canned meat is the hightemperature high pressure one. However, the high temperature high pressure sterilization canmake the taste, colour, flavor, smell and nutrient composition of the canned deterioration.Research Objectives: the author takes canned chicken breast as the research object, usessterilization method to canned chicken breast at pasteurization and atmospheric pressure, andcombines with the mechanism of spore germination to promote it to germinate and makes it lostthe heat resistance to achieve commercial sterile effect under high temperature and pressure.Meanwhile, it can be stored at room temperature. The paper embodies a great application value.1To choose the specific rod-shaped strain from the different strains (rod-shaped andspherical) separated from the corruption meat surface, and to identify its physiologicalbiochemistry and molecular biology, it can arrive at a conclusion. The result indicates that thebacteria is a gram positive one, with tennis racket shaped. It produces gas output and is smelly. Itappears as a pearl layer in EYA medium. Comparison to result by measuring its sequence with the16sRNA shows that it is C. botulinum.2Bacillus spores produced by C. botulinum enrichment culture is to determine the singlefactor to promote spore germination (the temperature, time and germination agent). The optimumcondition of single factor:75℃,25min,15mmol/L L-alanine,0.5%KCl.3Through the corresponding optimization, the best combination was:75.08℃,25.43min,15.61mmol/L L-alanine,0.56%KCl. According to the actual conditions, adjusted conditions areas follows:75℃,25min,15mmol/L L-alanine,0.5%KCl. In that case, the spore germination rate was91%, being consistent with the theoretical value of90.71%. And after two times100℃sterilization of15min, the killing rate can reach at more than98%.4The spores of clostridium botulinum were vaccinated into the canned chicken. After that,3different treatment group were eatablished: A, the canned chicken was dealt with high temperatureand high pressure; B and C, the canned chicken was successive sterilize under the condition oflow tempreture. Group C (15.61mmol/L L-analine，0.56%KCl) could keep the taste, flavour andnutrition of the products.The established method was up to relavant standard by commercial sterility with nationalstandard. Combined theory with practice, the method was proved feasible to the canned chickensterilization.