Application of PCR-DGGE to Study the Dominant Bacteria of Chilled Mutton during Storage

doi:10.7506/spkx1002-6630-201516045

Abstract

Abstract:

This study was designed to explore the main bacterial flora of chilled mutton at 4 ℃ by traditional microbialculture and polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). The results showed that thetotal number of colonies in tray-packaged mutton increased with the extension of storage time reaching 1.4 × 106 CFU/gon the 7th day, implying that the mutton went bad. PCR-DGGE demonstrated that the dominant spoilage bacteria in chilledmutton were Pseudomonas, Brochothrix sp., Lactobacillus sp., Psychrobacter and Bacillus sp. Among them, Pseudomonasand Brochothrix were primarily responsible for the spoilage of chilled mutton.

Key words: chilled mutton, total number of colonies, storage time, PCR-DGGE, dominant bacteria

CLC Number:

TS251.1

ZHOU Yanbing, AI Qijun, ZHANG Dequan. Application of PCR-DGGE to Study the Dominant Bacteria of Chilled Mutton during Storage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201516045.

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Application of PCR-DGGE to Study the Dominant Bacteria of Chilled Mutton during Storage

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