Research Into The Causes Of Barrel Big Ketchup Bulge Bag Packing

In this paper, normal and buckled can tomato sauce was selected as the samples. Contrastsensory index and physicochemical index were evaluated. The best medium was found formicroorganisms using a great deal of medium. A single strain and complex strains were thenanti-junketed to normal tomato sauce to determine the microbial that cause bulging can tomatosauce deteriorate. Morphological, physiological and biochemical identification were conducted onmicroorganisms. Next, single strain genomic DNA was extracted for PCR amplification. Afteramplification, these DNA were sent to the ABI377DNA automated sequencer (Shanghai BiologicalTechnology Co, Ltd.) for direct sequencing. The measured16SrDNA sequence was submitted tothe GenBank database，and related sequences were searched using BLAST searches.After that, the16SrDNA sequence was compared with closely related strains in the existing databases such asGenBank to obtain the relevant genus, species-related sequences and to establish the phylogenetictree. Samples were obtained from the production process and packaging materials, andmicroorganisms were detected combined with the vacuum packaging tests and sealing test. Thus,the production process that leads to ketchup bulging bags was finally determined. The maincontributions are as follows:(1) The viscosity and color of bulging bags was bigger than normal tomato sauce. Thelycopene content was basically same between the normal and buckled can tomato sauce. Thesoluble solids content is a little different，but the pH and total acids were changed.(2) The best medium for aerobic bacillus was Peace acid bacteria nutrient medium andmanganese enrichment medium, Experiments disproved that tomato sauce was bluged obviouslyunder the complex role of microbial effect. Results of the rot fungus experiment by bacterial colonymorphology and physiology showed that mesophilic aerobic spore-forming rod heat bacteria were:Bacillus subtilis，Bacillus pumilus，Bacillus coagulans and Bacillus cereus, The dominant yeast thatbe separated was: Candida guilliermondii, Pichia guilliermondii, Stachybotrys and Aspergillusglaucus.(3) Measurements through BLAST sequence comparison had more than99%similarity withBacillus subtilis, Bacillus pumilus, Bacillus coagulans, Bacillus cereus, Candida guilliermondii,Pichia guilliermondii.