Identification of gas-forming spoilage bacteria in chili sauce and its control using nisin and salt

Abstract

Gas-forming spoilage bacteria existing in chili sauce will cause aerogenesis defect in chili sauce, thus significantly affect chili sauce production. This study aimed to isolate and identify the gas-forming spoilage bacteria strains in chili sauce, and to provide an effective control method to restrain their growth. The gas-forming spoilage bacteria strains were isolated in chili sauce in anaerobic condition and identified as Bacillus licheniformis, Lactobacillus alimentarius and L. acidipiscis. Nisin and table salt were found to be able to inhibit the growth of three spoilage bacteria strains while no effect was observed when sodium benzoate and potassium sorbate were used. The effect of the combinational use of table salt and nisin in bacteria inhibition was then tested in media, small-scale and pilot-scale chili sauce plants. The inhibition analysis showed that nisin with a minimal inhibitory concentration of 0.25‰ (w/v) was efficient in inhibiting the growth of spoilage bacteria strains in pilot-scale chili sauce when the salinity was 10% (w/v). The results will provide guidance to chili sauce manufacturers to adopt efficient strategies to avoid aerogenesis defect in chili sauce production.