Abstract:In order to develop a natural compound bacteriostatic agent to prolong the shelf life of sauced chicken claws，the high-throughput sequencing technology based on the Illumina MiSeq PE300 platform was used，and the sauced chicken claws were taken as the research object，so as to study the microbial flora structure of the claws during storage at 15 ℃and determine the dominant spoilage bacteria. Three natural bacteriostatic agents，namely nisin，ε-polylysine，and tea polyphenols were selected. With the diameter of the inhibition zone of the dominant spoilage bacteria as the index，the single factor experiment and response surface experiment were adopted to determine the optimal compound formula and verify the physical and chemical indexes，total bacteria count，and sensory evaluation of the finished products. The results showed that the dominant spoilage bacteria of the sauced chicken claws were Weissella cibaria and Leuconostoc lactis. The optimum formula of the natural compound bacteriostatic agent was obtained under the following conditions：0.34 g/kg of nisin，0.13 g/kg of ε-polylysine，and 0.20 g/kg of tea polyphenols. At 15 ℃，the quality deterioration of the sauced chicken claws with the compound bacteriostatic agent was significantly slow，and the shelf life was extended by 48 h from the perspective of microbial indexes.