Brochothrix thermosphacta is one of the dominant spoilage bacteria in chilled pork. To realize the effect of Brochothrix thermosphacta on protein, protease activity, TVB-N and sarcoplasmic protein, Brochothrix thermosphacta was added to chilled pork. To further understand the putrefaction mechanism both the enzymatic hydrolysate of Brochothrix thermosphacta and commercial enzyme were added to chilled pork the respectively. The result shows that enzymatic hydrolysate of Brochothrix thermosphacta is basically consistent with the effect of commercial e...
