肉类研究Issue(1)：36-40,5.
冷却牦牛肉贮藏过程中优势菌的PCR-变性梯度凝胶电泳分析
PCR-DGGE Analysis of Dominant Bacteria in Yak Meat during Chilled Storage
摘要
Abstract
In this study, polymerase chain reaction-denaturing gradient gel electrophoresis （PCR-DGGE） was used to investigate the changes in microbial diversity and dynamic changes of tray-packaged chilled yak meat during storage at 4 ℃. of Total bacterial DNA was directly extracted from meat samples. The touchdown PCR was applied to amplify the V3 region of the 16S rDNA gene before DGGE analysis. By analysis of the dynamic community directly obtained from the DGGE profiles and the DNA sequences of main bands, the predominant spoilage bacteria were found to be Pseudomonas sp., Lactococcus sp., Acinetobacter sp., Brochothrix thermosphacta and Enterobacteriaceae bacterium. Uncultured Citrobacter sp. and Staphylococcus sp. were also identified in this study.关键词
冷却牦牛肉/微生物/16S/rDNA/聚合酶链式反应-变性梯度凝胶电脉法（PCR—DGGE）Key words
chilled yak meat/microorganisms/16S rDNA/polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE)分类
轻工纺织引用本文复制引用
岑璐伽,唐善虎,郝小倩,李雪,邓宇..冷却牦牛肉贮藏过程中优势菌的PCR-变性梯度凝胶电泳分析[J].肉类研究,2012,(1):36-40,5.基金项目
西南民族大学研究生创新型科研项目 （）
