Abstract:

The changes in microbial communities and counts of pot-stewed duck wings packaged in modified atmosphere
during storage at 15 ℃ were explored by traditional bacterial cultivation and polymerase chain reaction-denaturing gradient
gel electrophoresis (PCR-DGGE). Results showed that the sanitation condition during the process of pot-stewed duck wings
was favorable, which led to lower initial contaminant bacteria counts (< 2 (lg(CFU/g))) and total bacterial counts of products
after about 9 days of storage were more than 4 (lg(CFU/g)). Results of DGGE profiles indicated that Acinetobacter sp. was
the main bacterial species at the early stage. In contrast, the major bacteria in pot-stewed duck wings at the end of storage
included Psychrobacter sp., Moraxella sp., Streptococcus sp. etc., with Psychrobacter sp. being the most predominant
spoilage bacterial species.

Key words: pot-stewed duck wings, modified atmosphere packaging (MAP), storage, microbial community, PCR-DGGE