Author(s)

Li Cai, Qiao Lin, Xubin Hua, Liuwui Yang, Guochao Gan

Corresponding Author

Qiao Lin

ABSTRACT

In the whole fermentation process of Jianchang salted duck, the change of microbial quantity, species and dominant population in different periods were studied. Seven different culture media were used to isolate and purify all kinds of microorganisms, and 16S rDNA sequencing method was used to identify the microorganisms. The results showed that the dominant populations were lactobacillus, yeast and glucose bacteria. In this study, the DNA of the bacterial strain was analyzed by the OUT analysis method, and the corresponding classification information of each species was obtained. The results showed that among the three dominant populations, the main bacterial colonies were lactobacillus acidophilus, pichia Pasteur yeast and staphylococcus rimidis, which had a relatively large impact on the quality and flavor of the products.

KEYWORDS

Jianchang control; rule of microbial change; dominant population; 16s rDNA; OUT analysis