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Food Science and Technology Research
Vol. 20, No.
4, 2014, Pages: 899-904

Spoilage and Pathogenic Bacteria Associated with Spoilage Process of Sichuan Pickle during the Spontaneous Fermentation

Ke Li, Kai Lin, Zuogui Li, Qing Zhang, Feifei Song, Zhenming Che, Gong Chen, Wenliang Xiang

Key Laboratory of Food Biotechnology of Sichuan, College of Bioengineering, Xihua University.


The spoilage and pathogenic bacteria in the sporadic microbial spoilage of Sichuan Pickle were investigated by 16S rRNA libraries. The pathogenic Vibrio penaeicida (39.19%), the spoilage and pathogenic Pseudomonas fluorescens (6.76%) were detected in initial spoilage stage. While, in middle spoilage stage they shifted to the pathogenic V. penaeicida (51.25%), the spoilage and pathogenic Pse. fluorescens (3.75%), the spoilage Pse. Chlororaphis (7.5%) and then to the pathogenic V. penaeicida (30.59%), Halomonas variabilis (10.59%) and Arcobacter marinus (5.88%), the spoilage Lactobacillus alimentariu (5.88%) in latter spoilage stage. The undesired Pseudoalteromonas nigrifaciens, Psychrobacter alimentarius, Marinomonas, Cobetia marina, Celerinatantimonas and V. litoralis were also detected in the spoilage process. When compared at species level, the community similarity coefficients of three samples were from 0.6122 to 0.5165 and ascended to 0.2359. These results are very useful to design the effective strategies to control or eliminate the microbial spoilage of Sichuan Pickle. aureus and Klebsiella pneumoniae were inhibited by probiotic. Bacteriocin could potentially be used as food preservatives.

Keywords: spoilage and pathogenic bacteria, spoilage process, Sichuan Pickle, spontaneous fermentation.

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