The cause of leakage and explosion of bottled soy sauce was determinded by isolating gas-forming bacteria from leaking soy sauce samples, and identifying them as A.
This is the first report of the isolation of A from bottled soy sauce and identification of gas production by the bacteria as the cause of swelling and leakage in soy sauce.
Their gar production was further confirmed by inocalating uncontaminated soy sauce with the A isolated from leaking bottle of soy sauce.
The source of A contamination could be traced back to the ingredient monosodium glutamate with A spores.
Nisin was successfully employed to prevent A from spoilage.
The incidence of leakage of bottled soy sauce was markedly reduce after 50 mg/L nisin was added.
The isolation and identification work assist food industry to control the leakage of soy sauce, and the strategy utilized in this work should assist in the characterization of spoilage organisms in other food systems