Journal of Pure and Applied MicrobiologyVol. 8 No. May 2014 Special Edition

Identification of Spoilage Bacteria Isolated from Cooked Ham and its Related Food Preservatives Evaluation

Zhilei Tan1,2,3*, Yuqiao Wei2,3, Fei Li4, Shiru Jia2,3 and Fanglian Yao1

1School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China. 2Key Laboratory of Industrial Fermentation Microbiology (Tianjin University of Science &Technology), Ministry of Education, Tianjin - 300 457, China. 3School of Bioengineering, Tianjin University of Science & Technology, Tianjin - 300 457, China. 4Packaging division, Dept. of Food, Environmental and Nutritional Sciences, University of Milan, Via Celoria, Milano 2-20133, Italy.

Received on 12 April 2014 and accepted on 09 May 2014



From spoiled cooked ham, six kinds of spoilage bacteria were isolated and three isolates were identified as Bacillus through matrix-assisted laser desorption/ionization time-off light mass spectrometry (MALDI-TOF MS). The results were further confirmed by 16S rRNA gene sequencing method at the species level. All these strains were found to be highly resistant to potassium sorbate and sodium nitrite, but greatly sensitive to both e-poly-L-lysine and nisin. Bio-preservatives, especially, e-poly-L-lysine exhibited excellent inhibition on food spoilage microbial growth, significantly superior to a single chemical preservative, presenting a potential of improving food safety.

Keywords : e-poly-L-lysine; Nisin; Potassium sorbate; Sodium nitrite; 16S rRNA; Biotyper.