食品科学2012，Vol.33Issue(23)：199-203,5.
PCR-DGGE研究热鲜肉贮藏过程中的菌相变化
Changes in Microflora of Hot-boned Pork during Storage as Analyzed by PCR-DGGE
摘要
Abstract
Traditional microbial culture and polymerase chain reaction-denaturing gradient gel electrophoresis(PCR-DGGE) were used to examine microflora changes of hot-boned pork during storage at different temperatures.Total aerobic counts(TAC) were determined at regular time intervals during storage and bacterial DNA extraction was carried out for PCR-DGGE analysis.The storage time required for reaching the minimum spoilage level 7.2(lg(CFU/g)) at 5,15,25 ℃ and 30 ℃ were 14 d,75 h,19 h and 16 h,respectively.PCR-DGGE demonstrated that different spoilage bacteria dominated at the end of storage at different temperatures,and the dominant spoilage bacteria in hot-boned pork were mainly Macrococcu,Klebsiella,Pseudomonas,Citrobacter,Acinetobacter and Escherichia.关键词
热鲜肉/菌落总数/聚合酶链式反应-变性梯度凝胶电泳（PCR-DGGE）/菌相变Key words
hot-boned pork/total aerobic counts(TAC)/polymerase chain reaction-denaturing gradient gel electrophoresis(PCR-DGGE)/microflora change分类
轻工纺织引用本文复制引用
翁丽华,江芸,徐幸莲,周光宏..PCR-DGGE研究热鲜肉贮藏过程中的菌相变化[J].食品科学,2012,33(23):199-203,5.基金项目
国家公益性行业（农业）科研专项 （）
国家自然科学基金面上项目 （）
