Isolation and Identification of Gas‐Producing Spoilage Bacteria in Wasabi Sauce and Effective Methods for Controlling Their Growth

Abstract

ABSTRACT The presence of gas‐producing spoilage bacteria in wasabi sauce can lead to aerogenesis defects, severely compromise product quality, and cause potential food safety hazards—issues that have become increasingly urgent within the condiment industry. The purpose of this study is to analyze the quality changes of wasabi sauce after gas production within its shelf life, isolate and identify the gas‐producing bacteria, and propose effective methods to inhibit their growth. The gas‐producing spoilage microbe was isolated in anaerobic conditions and identified as Bacillus licheniformis QJL3. This strain was tolerant to high salt concentrations and moderate heat, but sensitive to highly acidic conditions: it could survive after being treated at 4°C and 55°C for 10 min, grew at pH as low as 3.8, and its growth was completely suppressed at 14% salt concentration. Inhibition analysis indicated that the growth of B. licheniformis QJL3 in Yeast Extract Peptone Dextrose Adenine Medium liquid medium could be effectively inhibited when the salt concentration reached 8%, and the minimum inhibitory concentration of potassium sorbate was 0.2 mg/mL. These findings offer valuable insights for wasabi sauce manufacturers to implement targeted microbial control measures, thereby improving product stability and ensuring food safety.