The Research On The Isolation,Identification And Control Of The Facultative Anaerobic Aerogenesis Microorganisms From Chicken Feet With Pickled Peppers

In order to research the facultative anaerobic aerogenesis microorganism which causes bulging bag in chicken feet with pickled peppers,the commercially available chicken feet with pickled peppers that being irradiation sterilization was taken as the research material.The methods of anaerobic bag culture,alkaline pyrogallic acid and liquid wax sealing were adopted to isolate the anaerobic microorganism from the bulging bag products.Four facultative anaerobic aerogenesis microorganisms were obtained and preliminary identified by preliminary screening with the culture,morphology,physiological and biochemical characteristics,meanwhile,the food additives always used in chicken feet with pickled peppers were optimized to form better antibacterial activity against to the above isolated microorganisms.The definite work was as follows:1.The isolation of facultative anaerobic aerogenesis microorganisms from chicken feet with pickled peppers.Three methods including anaerobic bag culture,alkaline pyrogallic acid and liquid wax sealing were used to isolate the anaerobic microorganisms from the bulging bag of chicken feet with pickled peppers,and 19 strains of microorganisms were obtained from potato medium(11 strains)and nutrient agar solid medium(8 strains).4 of the 11 strains microorganisms from potato medium were found to be facultative anaerobic aerogenesis microorganisms when inoculated to the slope medium and covered by liquid paraffin,and numbered as?,?,?and?,respectively.2.The preliminary identification and biological characteristics of the facultative anaerobic aerogenesis microorganisms from chicken feet with pickled peppers.The culture,morphology,physiological and biochemical characteristics of the above microorganisms were researched respectively,and the results showed that the 4 strains have certain similarity of the culture characteristic,but also exist some differences as well as their morphology were significantly different,the microorganism of?and?revealed proper motion characteristic.The optimum growth temperature of the four microorganisms was about 30 ?,however their sensibility against to pH and the concentration of NaCl were different.Combined with the physiological and biochemical characteristics and some references,the four strains were preliminary identified as?Y.lipolytica,?P.guilliermondii,?L.mesenteroides and?Candida utilis.3.The inhibition test of the facultative anaerobic aerogenesis microorganisms from chicken feet with pickled peppers.In order to research the inhibition activity and optimum formulas of common used food preservatives in chicken feet with pickled peppers against the above 4 strains,on the basis of one factor tests(different food preservatives),the method of response surfaceanalysis with 4 factors including sodium dehydroacetate,potassium sorbate,nisin and lysozyme who showed the better antibacterial activity on the absorbance(?=600)of the 4bacterial suspension mixed together cultured after 24 h was adopted.The results indicated that the order of the antibacterial activity was as follow: nisin>sodium dehydroacetate>potassium sorbate>lysozyme,and the optimal antibacterial formula was: potassium sorbate66.8 mg/L,sodium dehydroacetate 2470 mg/L,nisin 392 mg/L,lysozyme 397 mg/L.The predicted and measured absorbance of the four mixed bacterial suspension cultured after24 h at 600 nm were 0.177(n=3)and 0.172,repectively,and the relative error is only2.82%.Therefore,this regression model developed by response surface methodology is credible and could be used for practical prediction.