关键词: 冰鲜鸡肉, 腐败微生物, PCR-DGGE

Abstract: The microbial community structure of chilled chicken during storage was studied by PCR amplification and denaturing gradient gel electrophorsis based on 16S rDNA. Activated sludge samples were collected from both chicken breast and drumstick. The total DNA was extracted and 16S rDNA was amplified by using a universal primer. The microbial community structure was analyzed by denaturing gradient gel electrophoresis and compared with the traditional culture. The traditional culture showed that no obvious difference in dominant microorganisms between chicken breast and drumstick was observed and the change trend of two curves was consistent. The DGGE pattern revealed that initial microorganisms with a large number of contaminants were not necessarily dominant spoilage bacteria; however, the microorganisnms that could adapt to the low-temperature and hypoxia environments developed to dominant spoilage bacteria. Moreover, an obvious difference between chicken breast and drumstick was detected. The dominant bacteria of traditional culture and DGGE were not exactly the same. Based on the determination by different methods, the bacteria of chilled chicken were lactic acid bacteria, Coliform, Brochothrix thermosphacta, Shewanella putrefaciens, Granulicatella adiacens and Carnobacterium sp.

Key words: chilled chicken, spoilage, dominant bacteria, PCR-DGGE