Identification and co⁃regulation of main residual bacteria in ready⁃to⁃eat duck esophagus

ObjectiveThis study aimed to analyze the main residual bacteria and control the bacterial growth effectively.MethodsThe 16S rDNA technology was used to identify the main residual bacteria. The compound antibacterial experiments were carried out to kill the heat-resistance residual bacteria which were screened by high temperature test.ResultsA total of 47 strains of genera belonging to 8 strains of genera were isolated from 5 groups of samples, including raw and auxiliary materials, final RDEs products spoilaged samples etc. The 8 strains of genera were Bacillus, Streptococcus, Moraxella, Alkalihalobacillus, Kurthia, Lactococcus, Enterococcus and Vagococcus respectively. It was found the RDEs easily caused secondary pollution after mixing the sauce materials contained Bacillus. After high-temperature sterilization, some Bacillus remained in the RDEs which were the same as the spoilage RDEs. Among them, Bacillus genera C7-1 and C8-3 have the strongest heat resistance. Adding 0.2 g/kg ε-polylysine and 0.5 g/kg citric acid effectively inhibited the growth of two types of Bacillus subtilis.ConclusionFor the RDE products, 0.2 g/kg ε-polylysine and 0.5 g/kg citric acid were combined with high-temperature sterilization at 110 ℃ for 10 minutes for validation testing. There was no evidence of spoilage or bagging happening from the RDE products after being stored at （36±2） ℃ for 30 days.