PCR-DGGE研究热鲜肉贮藏过程中的菌相变化

食品科学 ›› 2012, Vol. 33 ›› Issue (23): 199-203.

PCR-DGGE研究热鲜肉贮藏过程中的菌相变化

翁丽华1，江芸1,2，徐幸莲1，周光宏1,*

1.南京农业大学国家肉品质量安全控制工程技术研究中心 2.南京师范大学金陵女子学院

收稿日期:2011-09-13 修回日期:2012-11-16 出版日期:2012-12-15 发布日期:2012-12-12
通讯作者: 周光宏 E-mail:ghzhou@njau.edu.cn
基金资助:
国家公益性行业科技专项;国家自然科学基金资助项目

Changes in Microflora of Hot-boned Pork during Storage as Analyzed by PCR-DGGE

Received:2011-09-13 Revised:2012-11-16 Online:2012-12-15 Published:2012-12-12

摘要/Abstract

摘要： 应用传统微生物培养和聚合酶链式反应-变性梯度凝胶电泳(PCR-DGGE)方法研究热鲜肉分别在5、15、25、30℃贮藏过程中的菌相变化。将热鲜肉贮藏于一定温度，每隔适当时间取出，测定菌落总数，并提取细菌DNA，进行PCR-DGGE分析。细菌计数结果表明，热鲜肉贮藏于5、15、25、30℃时，菌落总数分别在约14d、75h、19h和16h达到最小腐败量7.2(lg(CFU/g))。PCR-DGGE结果表明，热鲜肉在不同温度下贮藏时，贮藏末期优势腐败菌并不一致。在贮藏过程中主要优势腐败菌有巨大球菌属、克雷伯氏菌属、假单胞菌属、柠檬酸细菌属、不动杆菌属和埃希氏菌属。

关键词: 热鲜肉, 菌落总数, 聚合酶链式反应-变性梯度凝胶电泳(PCR-DGGE), 菌相变

Abstract: Traditional microbial culture and polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) were used to examine microflora changes of hot-boned pork during storage at different temperatures. Total aerobic counts (TAC) were determined at regular time intervals during storage and bacterial DNA extraction was carried out for PCR-DGGE analysis. The storage time required for reaching the minimum spoilage level 7.2(lg(CFU/g)) at 5, 15, 25 ℃ and 30 ℃ were 14 d, 75 h, 19 h and 16 h, respectively. PCR-DGGE demonstrated that different spoilage bacteria dominated at the end of storage at different temperatures, and the dominant spoilage bacteria in hot-boned pork were mainly Macrococcu, Klebsiella, Pseudomonas, Citrobacter, Acinetobacter and Escherichia.

Key words: hot-boned pork, total aerobic counts(TAC), polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE), microflora change

中图分类号:

TS251.51

翁丽华1，江?芸1,2，徐幸莲1，周光宏1,*. PCR-DGGE研究热鲜肉贮藏过程中的菌相变化[J]. 食品科学, 2012, 33(23): 199-203.

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