The bacterial flora of fresh and chill-stored pork: analysis by cloning and sequencing of 16S rRNA genes.
The composition of the initial bacterial flora of pork and the development of the flora after storage at +4 degrees C for 4 days were analysed by amplification, cloning and sequencing of 16S rDNA. A total of 122 clones were obtained, with lengths of > or =400 nucleotides and > or =95% similarity to database sequences. Nineteen clones were similar to sequences in database not assigned to any genera. Fourteen different genera were represented in clones from fresh meat, with 36.5% of the clones most resembling Acinetobacter and 17.3% resembling Staphylococcus and Macrococcus. After storage, the clones were composed of six different genera, with 44.3% resembling Pseudomonas, 17.1% resembling Aeromonas and only 14.3% resembling Acinetobacter. This study shows that the overall pattern of the initial and chill-stored pork flora, as shown by a molecular approach, was in agreement with results obtained in previous studies using traditional cultivation methods.
Department of Food Technology, P.O. Box 124, SE-221 00 Lund, Sweden.
Crister
C
Olsson
Siv
S
Ahrné
Bertil
B
Pettersson
Göran
G
Molin
D000818:Animals; D001419:Bacteria / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification*; D003001:Cloning, Molecular; D003080:Cold Temperature; D004275:DNA, Ribosomal / Q000737:chemistry / Q000235:genetics; D005511:Food Handling / Q000379:methods*; D005784:Gene Amplification; D008460:Meat / Q000382:microbiology*; D016133:Polymerase Chain Reaction; D012336:RNA, Ribosomal, 16S / Q000235:genetics*; D016415:Sequence Alignment; D017422:Sequence Analysis, DNA; D012689:Sequence Homology, Nucleic Acid; D013552:Swine; D013997:Time Factors
D004275:DNA, Ribosomal; D012336:RNA, Ribosomal, 16S