Microfloral Change of Vacuum-packaged Pork during Chilled Storage

doi:10.7506/spkx1002-6630-201104054

Abstract

Abstract: The microfloral change in vacuum-packaged pork during 4 ℃ storage was explored by traditional bacterial cultivation and PCR-denaturing gradient gel eletrophoresis (PCR-DGGE). Results indicated that lactic acid bacteria (LAB) exhibited a rapid increase and excessive total bacterial counts in the late stage during chilled storage. DGGE combined with the analysis of 16S rRNA gene sequence revealed a complex microflora in chilled pork at the early stage during chilled storage; in contrast, Vagococcus, Carnobacterium, Lactobacillus and Lactococcus, and Brochothrix thermosphacta were the predominant spoilage bacteria at the end of storage period.

Key words: chilled pork, vacuum package, microfloral composition, polymerase chain reaction-denaturing gradient gel eletrophoresis (PCR-DGGE)

CLC Number:

TS251.51

JIANG Yun，GAO Feng，XU Xing-lian，YE Ke-ping，ZHOU Guang-hong. Microfloral Change of Vacuum-packaged Pork during Chilled Storage[J]. FOOD SCIENCE, 2011, 32(4): 241-245.

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Microfloral Change of Vacuum-packaged Pork during Chilled Storage

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