关键词: 生鲜家畜肉类, 水产鱼虾类, 腐败变质, 微生物菌相, 分子生态技术

Abstract:

Spoilage of fresh livestock meat and aquatic fish and shrimp is mainly caused by microbial growth during
logistics. In recent years, with the rapid development of molecular ecological techniques, many kinds of microbes have been
detected in fresh livestock meat and aquatic fish and shrimp, including Carnobacterium spp., Lactobacillus spp., Salmonella
spp., Pseudomonas spp., Leuconostoc spp., Brochothrix thermosphacta, Listeria monocytogenes, yeasts, molds and so on.
This review summarizes common molecular biology techniques that were applied during 2010 to 2015 to microbial flora
in fresh livestock meat and aquatic fish and shrimp during logistics. Molecular ecological techniques including denaturing
gradient gel electrophoresis, terminal restriction fragment length polymorphism, high-throughput sequencing and realtime
PCR are also described to provide a reference for studying microbial flora in fresh livestock meat and aquatic fish and
shrimp during logistics.

Key words: fresh livestock meat, aquatic fish and shrimp, spoilage, microbial flora, molecular ecological techniques