Identification and Spoilage Capacity Analysis of Main Spoilage Bacteria in Pickles

Authors

Li ZHU, Yueyang Inspection and Testing Center ,Yueyang 410042 ,China;Hunan Provincial Pickles Product Quality Supervision and Inspection Center , Yueyang 410042 , ChinaFollow
Huimin LI, Yueyang Inspection and Testing Center ,Yueyang 410042 ,China;Hunan Provincial Pickles Product Quality Supervision and Inspection Center , Yueyang 410042 , China
Liejiang YUAN, Hunan Provincial Institute of Product and Goods Quality Inspection , Changsha 410007 , China;Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning , Changsha 410111 , China
Cancan PENG, College of Food Science and Engineering , Central South University of Forestry and Technology , Changsha 410004 , China;Hunan Key Laboratory of Edible Forest Resources Safety , Processing and Utilization , Changsha 410004 , China
Bo ZHOU, College of Food Science and Engineering , Central South University of Forestry and Technology , Changsha 410004 , China;Hunan Key Laboratory of Edible Forest Resources Safety , Processing and Utilization , Changsha 410004 , China
Sheng SONG, Hunan Provincial Institute of Product and Goods Quality Inspection , Changsha 410007 , China;Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning , Changsha 410111 , China
Haizhi WU, Hunan Provincial Institute of Product and Goods Quality Inspection , Changsha 410007 , China;Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning , Changsha 410111 , China
Mingyang ZHU, Yueyang Inspection and Testing Center ,Yueyang 410042 ,China;Hunan Provincial Pickles Product Quality Supervision and Inspection Center , Yueyang 410042 , China
Fangmei WANG, Hunan Provincial Institute of Product and Goods Quality Inspection , Changsha 410007 , China;Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Warning , Changsha 410111 , China
Yu LIU, Yueyang Inspection and Testing Center ,Yueyang 410042 ,China;Hunan Provincial Pickles Product Quality Supervision and Inspection Center , Yueyang 410042 , China
Yuqian HU, Yueyang Inspection and Testing Center ,Yueyang 410042 ,China;Hunan Provincial Pickles Product Quality Supervision and Inspection Center , Yueyang 410042 , China
Ge LI, Yueyang Inspection and Testing Center ,Yueyang 410042 ,China;Hunan Provincial Pickles Product Quality Supervision and Inspection Center , Yueyang 410042 , China
Yiqing SUN, Yueyang Inspection and Testing Center ,Yueyang 410042 ,China;Hunan Provincial Pickles Product Quality Supervision and Inspection Center , Yueyang 410042 , China
Yi ZHOU, Yueyang Inspection and Testing Center ,Yueyang 410042 ,China;Hunan Provincial Pickles Product Quality Supervision and Inspection Center , Yueyang 410042 , China

Corresponding Author(s)

朱礼（1983—），女，硕士，高级工程师，主要从事食品质量控制与风险防控研究。E-mail：251866823@qq.com

Abstract

[Objective ] This study aims to identify the main spoilage bacteria and evaluate their spoilage capacity in the spoilage process of pickles.[Method ] High-throughput sequencing was employed to analyze the microbial community dynamics in the samples of pickles at the early,middle,and late stages of spoilage.The key spoilage bacteria were isolated,purified,and then identified through a combination of colony morphology observation,biochemical analysis,and 16S rDNA/ITS sequencing.Re-inoculation experiments were carried out for further validation of the primary spoilage bacteria in pickles.[Result ] Acinetobacter and Bacillus were the dominant spoilage bacterial genera across the three spoilage stages.Notably,Bacillus exhibited rapid growth over time,with the relative abundance of 2.25%,18.31%,and 44.19%,respectively,at the early,middle,and late stages of spoilage.This result indicated that the increase in the relative abundance of Bacillus might be the main cause of late spoilage in pickles.After isolation,purification,and identification,the five dominant spoilage bacterial strains were Bacillus velezensis,Acinetobacter baumannii,Virgibacillus salarius,Bacillus pumilus,and Pichia membranifaciens.The results of re-inoculation experiments showed that all the five strains affected the crispness of pickles,demonstrating considerable spoilage capacities.[Conclusion ] These findings provide a theoretical foundation for targeted control against spoilage bacteria in pickles.

Publication Date

7-15-2025

First Page

114

Last Page

124

DOI

10.12441/spyswjs.20241115004

Recommended Citation

ZHU, Li; LI, Huimin; YUAN, Liejiang; PENG, Cancan; ZHOU, Bo; SONG, Sheng; WU, Haizhi; ZHU, Mingyang; WANG, Fangmei; LIU, Yu; HU, Yuqian; LI, Ge; SUN, Yiqing; and ZHOU, Yi (2025) "Identification and Spoilage Capacity Analysis of Main Spoilage Bacteria in Pickles," Journal of Food Science and Biotechnology: Vol. 44: Iss. 7, Article 12.
DOI: 10.12441/spyswjs.20241115004
Available at: https://spsw.spyswjs.cnjournals.com/journal/vol44/iss7/12

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