Summer in Hunan,the spoilage rate of egg curd is high,which has a serious impact on food safety and factory production.Through monitoring the total number of colonies in egg curd and coliforms,it come to a conclusion that the main cause of rotten egg curd was microbial contamination.Through the isolation and purification of rotten microorganisms,and the identification of morphology of colonies and 16S rDNA molecular biology bacteria,two strains of rotten bacteria causing the deterioration of egg curd were founded,which are Bacillus licheniformis and Bacillus sp.LAMI 002.Taking the production p...
