FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (4): 157-160.

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Analysis of Dominating Microbial Species in Cantonese Sausage by the Culture-independent and PCR-DGGE Methods

  

  • Received:2011-10-31 Revised:2013-01-15 Online:2013-02-25 Published:2013-01-29

Abstract:

In order to analysis bacteria community structure overally and systematically in Cantonese Sausage, and to find out the dominating microbial species, which provided a basis for the research of culture starter.The traditio- nal culture method in combination and PCR-DGGE fingerprint technology was applied to study bacteria populati- on structure in Cantonese Sausage, and fermentation advantage bacterial community of Cantonese sausage has been analysised. The results showed that 19 strains of staphylococcus, 12 strains of lactic acid bacteria has been obtained by the traditional culture method, four strains of staphylococcus (named P1 to P4) and two strains of lactic acid bacteria (named L1 and L2) was identified by using physiological-biochemical characteristics. Three bands in the DGGE profiles of total bacterial DNA of Cantonese Sausage were not recovered by cultivation. Conversely, one bacterial species did not exhibit bands in DGGE fingerprints of total bacterial DNA. sequence analysis and similarity comparison showed that the P1 and P4 pertain to Staphylococcus xylosus, P2、 P3、 L1、L2 respectively pertain to Staphylococcus cohnii, Staphylococcus epidermidis, Lactococcus garvieae, Lactobacill- ales bacterium. The main culturable predominant bacteria in Cantonese Sausage were Staphylococcus saprophyti- cus, Lactobacillales bacterium, Staphylococcus xylosus. Conclusion:a combination of traditional separation and PCR-DGGE method could been applied to analysis of the bacteria community structure and advantage bacterium in Cantonese Sausage effectively and comprehensively, Screened advantage strains, layed the foundation for the research of developing of culture starter.

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