Isolation, identification and spoilage capability of dominant spoilage bacteria on Dezhou-braised chicken with different packaging

Dezhou-braised chicken is one of the representatives of Chinese traditional meat products. Microbial growth with high spoilage potential causes deleterious effects. The study aimed to evaluate the spoilage capability of dominant spoilage bacteria (SSOs) in Dezhou-braised chicken with different packaging. Dezhou-braised chicken was packaged with three methods (modified atmosphere packaging (CO2 plus N2 = 40%: 60%), vacuum pack-aging, vacuum packaging and thermal treatment (at 85 & PLUSMN; 1 degrees C for 30 min)) and stored in the refrigerator at 4 degrees C. SSOs were isolated with the combination method of culture-dependent analysis, high-throughput sequencing technology. Pseudoalteromonas undina, Enterococcus devriesei, Staphylococcus aureus and Lactobacillus curvatus were identified. These strains were inoculated to the sterilized braised chicken. Referring to total viable counts (TVC), Pseudoalteromonas undina and Staphylococcus aureus was sensitive to the thermal treatment. Additionally, Lactobacillus curvatus was favored by the CO2 plus N2 modified atmosphere, while the growth of Enterococcus devriesei was restricted. These results will help development of guidelines for systematic and predictive deter-mination of shelf-life for Dezhou-braised chicken.

Automated summary

The study aimed to evaluate the spoilage capability of dominant spoilage bacteria (SSOs) in Dezhou-braised chicken with different packaging. The results showed that Lactobacillus curvatus was favored by the CO2 plus N2 modified atmosphere, while the growth of Enterococcus devriesei was restricted. These findings will contribute to the development of guidelines for shelf-life determination of Dezhou-braised chicken.