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Isolation and identification of contaminating molds in spoiled oyster sauce
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Yao XU, Jia-Qi HUANG, Xiu-Ping FAN, Xiao-Ming QIN*
Journal of Food Safety & Quality | 2025, 16(3) : 241 - 248
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Journal of Food Safety & Quality | 2025, 16(3): 241-248
• Food Analysis and Detection •
Isolation and identification of contaminating molds in spoiled oyster sauce
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Yao XU, Jia-Qi HUANG, Xiu-Ping FAN, Xiao-Ming QIN*
Affiliations
  • College of Food Science and Technology, Guangdong Ocean University, National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Engineering Research Center of Seafood Processing, Zhanjiang 524088, China
Published: 2025-02-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241025003
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Objective To explore the molds contamination of oyster sauce after open-cap and deterioration, and isolate and identify the contaminating molds. Methods In this study, the 6 kinds of oyster sauce in 9 different home kitchen environments were used as research objects, and the molds in the deteriorated oyster sauce were separated by the three-point separation method, combined with morphological characteristics and ITS sequence analysis for identification. Results The molds contamination in oyster sauce in the home kitchen environment mainly were due to the dominant growth of microorganisms in the environment in the oyster sauce. A total of 35 strains of molds 16 genera, were isolated from the deteriorated oyster sauce, of which 9 strains of Penicillium, 4 strains of Talaromyces and 4 strains of Aspergillus were isolated, which accounted for 25.71%, 11.42% and 11.42% of the total number of strains isolated, respectively. Conclusion Penicillium, Talaromyces and Aspergillus are the main moulds responsible for the deterioration of open-cap oyster sauce in the home kitchen environment, which can provide a research basis for the quality and safety control of oyster sauce products in the process of use.

oyster sauce  /  deterioration  /  mold  /  isolation and identification
Yao XU, Jia-Qi HUANG, Xiu-Ping FAN, Xiao-Ming QIN. Isolation and identification of contaminating molds in spoiled oyster sauce[J]. Journal of Food Safety & Quality, 2025 , 16 (3) : 241 -248 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241025003
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20241025003
  • Receive Date：2024-10-25
  • Online Date：2025-07-21
  • Published：2025-02-15
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  • Received：2024-10-25
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Affiliations
    College of Food Science and Technology, Guangdong Ocean University, National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Engineering Research Center of Seafood Processing, Zhanjiang 524088, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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