PCR-DGGE Analysis of Bacterial Community during Processing of Liquid-smoked Tilapia

doi:10.7506/spkx1002-6300-200923006

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (23 ): 35-40.doi: 10.7506/spkx1002-6300-200923006

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PCR-DGGE Analysis of Bacterial Community during Processing of Liquid-smoked Tilapia

CAI Qiu-xing1,2，LI Lai-hao2,*，CHEN Sheng-jun2，YANG Xian-qing2，CEN Jian-wei2，WU Yan-yan2，DIAO Shi-qiang2，SHI Hong2

1. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524025, China；
2. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China

Received:2009-08-25 Online:2009-12-01 Published:2010-12-29
Contact: LI Lai-hao E-mail:laihaoli@163.com

Abstract

Abstract:

In order to understand the origin of bacterial contamination in liquid-smoked tilapia fillet during processing and provide evidence for controlling bacterial contamination, bacterial community and diversity were analyzed by PCR-DGGE (PCRdenaturing gradient gel electrophoresis). The total bacterial DNA was extracted from samples and V6-V8 regions of bacterial 16S rDNA gene were then amplified to establish phylogenetic tree. Results indicated that the bacterial community could contain Macrococus, Micrococus, Enterobacter, Pseudomonas, Vibrio, Prosthecobacter and Buttiauxella. Pseudomonas, Micrococus, Vibrio and Enterobacter had potential to spoil liquid-smoked tilapia fillets. Therefore, PCR-DGGE used for analyzing bacterial community and diversity during processing of liquid-smoked tilapia was feasible and convenient.

Key words: liquid-smoked tilapia fillet, PCR-denaturing gradient gel electrophoresis (PCR-DGGE), bacterial community

CLC Number:

Q503

CAI Qiu-xing1,2，LI Lai-hao2,*，CHEN Sheng-jun2，YANG Xian-qing2，CEN Jian-wei2，WU Yan-yan2，DIAO Shi-qiang2，SHI Hong2. PCR-DGGE Analysis of Bacterial Community during Processing of Liquid-smoked Tilapia[J]. FOOD SCIENCE, 2009, 30(23 ): 35-40 https://doi.org/10.7506/spkx1002-6300-200923006

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PCR-DGGE Analysis of Bacterial Community during Processing of Liquid-smoked Tilapia

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