肉类研究Issue(4)：15-19,5.DOI:10.7506/rlyj1001-8123-201504004
真空包装冷却鹿肉贮藏过程中的菌相变化
Microfloral Changes of Vacuum Packaged Venison during Chilled Storage
摘要
Abstract
Themicrofloral changes of vacuum packaged venison during chilled storage were examined using polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). Samples were collected at 5-day intervals during the storage for bacterial DNA extraction using a DNA extraction kit before PCR-DGGE analysis. The band of 16S rDNA V3 region from the DGGE analysis was excised for sequence analysis. The dominant spoilage bacteria at the end of the storage includedCronobacter turicensis,Providencia stuartii,Myroides phaeus,Clostridium lactatifermentans.关键词
冷却鹿肉/真空包装/菌相变化/聚合酶链式反应-变性梯度凝胶电泳Key words
chilled venison/vacuum packaging/microfloral change/PCR-DGGE分类
轻工纺织引用本文复制引用
施荷,胡铁军,秦凤贤,陈巍,刘晶,王朝晖,贾冬舒,武军,尤丽新..真空包装冷却鹿肉贮藏过程中的菌相变化[J].肉类研究,2015,(4):15-19,5.基金项目
长春市现代农业发展科技支撑计划项目(12XN07) （12XN07）
