Bacterial Diversity of Vacuum-packed Zhenjiang Yao Meat during Different Process Stages and Refrigerated Storage

doi:10.7506/spkx1002-6630-201315042

Abstract

Abstract:

This study was designed to explore the bacterial diversity and the major bacterial flora of vacuum-packed
Zhenjiang Yao Meat during different process stages and refrigerated storage by PCR-denaturing gradient gel eletrophoresis
(PCR-DGGE). The total DNA of samples (raw meat, marinated meat, cooked meat sample and finished goods stored for
0, 7, 15, 22 d and 30 d was extracted and 16S rDNA was amplified by using a universal primer. The microbial community
structure was analyzed by DGGE. The DGGE pattern revealed that Zhenjiang Yao Meat was susceptible to enterobacterial
contamination during the pressing and packaging process. Lactobacillus and Carnobacterium were the predominant spoilage
bacteria in Zhenjiang Yao Meat at the early stage during refrigerated storage; in contrast, Yersinia and Serratia were the
predominant spoilage bacteria at the end of the storage period.

Key words: Zhenjiang Yao Meat, bacterial diversity, dominant bacteria, PCR-DGGE

CLC Number:

TS251.51

XIAO Xiang，DONG Ying?，ZHU Ying，WANG Min，WANG Li-li. Bacterial Diversity of Vacuum-packed Zhenjiang Yao Meat during Different Process Stages and Refrigerated Storage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201315042.

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Bacterial Diversity of Vacuum-packed Zhenjiang Yao Meat during Different Process Stages and Refrigerated Storage

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