Abstract: The presence of spoilage bacteria in raw materials may have adverse effect on food quality during the processing and/or storing. To identify the microbes that may cause the liquefaction and change the quality of oyster sauce by starch degradation, the bacterial compositions in oyster sauce and its main raw materials (oyster juice and flavorant) were analyzed using the Illumina Miseq sequencing platform. The results showed that the dominant bacteria in oyster sauce were Planomicrobium (55.17%), Xanthomonas (16.49%) and Bacillus (13.78%). Planomicrobium (45.83%), Tetragenococcus (15.35%), Bacillus (13.63%) and Lactobacillus (11.66%) were the dominant genera in oyster juice, while Planomicrobium (55.03%), Tetragenococcus (20.36%) and Bacillus (6.88%) were the major bacteria in flavorant. The dominant bacteria in semi-finished oyster sauce prepared by mixing gelatinized starch with oyster juice and flavorant were Planomicrobium and Bacillus, respectively. Five starch utilizing strains were isolated from starch-hydrolyzed semi-finished oyster sauce and were identified as Staphylococcus hominis S1, Bacillus velezensis S2 and S4, Bacillus subtilis S3 and S5. Moreover, these strains were also found in oyster juice and flavorant, but their content increased significantly in starch-hydrolyzed semi-finished oyster sauce. These results provide references for the control of spoilage bacteria in manufacturing starch containing condiments, which is of great significance to establish the traceability technology of microorganism related to food spoilage.
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