Changes in the bacterial communities of vacuum-packaged pork during chilled storage analyzed by PCR-DGGE.
In this study, PCR-denaturing gradient gel electrophoresis (DGGE) was used to investigate the bacterial communities of vacuum-packaged pork during chilled storage. Eight kinds of lactic acid bacteria (LAB) were identified from the strains isolated from MRS plates by PCR-DGGE of the V3 region, and Lactobacillus sakei was the representative isolate at the end of the monitoring. By means of the direct meat analysis of PCR-DGGE, LAB increased gradually and Carnobacterium sp./Car. divergens, Lactobacillus sakei and Lactococcus sp./Lc. piscium, became the predominant bacteria at the end of the storage. The results of Lactobacillus-specific PCR and DGGE showed that different Lactobacillus populations were present at different storage periods and Lb. sakei became the predominant bacteria in the end. In conclusion, the PCR-DGGE technique as a culture-independent method is applicable to monitoring bacterial population dynamics in vacuum-packaged pork.
Jiang
Y
Y
National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, PR China.
Gao
F
F
Xu
X L
XL
Su
Y
Y
Ye
K P
KP
Zhou
G H
GH
D000818:Animals; D001419:Bacteria / Q000302:isolation & purification*; D015373:Bacterial Typing Techniques / Q000379:methods*; D056573:Carnobacterium / Q000302:isolation & purification; D058645:Denaturing Gradient Gel Electrophoresis / Q000379:methods*; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D007778:Lactobacillus / Q000302:isolation & purification; D017045:Lactococcus / Q000302:isolation & purification; D008460:Meat / Q000382:microbiology*; D016133:Polymerase Chain Reaction / Q000379:methods*; D012034:Refrigeration; D013552:Swine; D014618:Vacuum