Application of PCR-DGGE to Study Microbial Ecology of Meat: A Review

Abstract

Abstract: The traditional purification and culture method is used to study microorganisms present in meat and meat products all the time. However, this method is a tedious process and cannot accurately describe the complete microflora structure. Polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) has been applied widely in microbial ecology research due to its high convenience and accuracy. In this paper, the principle of PCR-DGGE is introduced briefly, and its recent applications to study the spoilage of non-fermented meat products and the maturation of fermented meat products are reviewed. Moreover, some disadvantages of this technique and its further prospects are discussed.

Key words: PCR-DGGE, meat products, microbial ecology, raw meat, fermentation

CLC Number:

TS207.3

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