title: Changes in the composition of the bacterial flora on tray-packaged pork during chilled storage analyzed by PCR-DGGE and real-time PCR.
abstract: In this study, a polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE) was used to investigate the changes in the composition of the bacterial population of tray-packaged pork during chilled storage. Relative quantitative real-time PCR was further used to evaluate the predominant spoilage bacteria obtained from DGGE analysis for their relative amount to the total bacteria in meat samples. DGGE analysis of the V3 and V6-V8 regions of the 16S rRNA gene showed that Pseudomonas were the predominant bacterial species at the end of the monitoring period. Real-time PCR expressed as the ΔΔC(T) method showed that the average 2(-ΔΔC)(T) values increased continually during the storage period from less than 0.001 at day 0 to 4.438 at the end of the monitoring, which indicated that the proportions of Pseudomonas within the total bacteria in meat samples increased. Both methods confirmed that Pseudomonas was the predominant spoilage bacteria. Practical Application: This study uses new techniques to identify bacteria in fresh retail pork and to follow changes in the bacterial population during 12 d refrigerated storage. Pseudomonads were found to increase with storage time, becoming the dominant flora after 12 d.
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural Univ., Nanjing 210095, China.
authors.forename: Yun
authors.initials: Y
authors.lastname: Jiang
authors.forename: Feng
authors.initials: F
authors.lastname: Gao
authors.forename: XingLian
authors.initials: X
authors.lastname: Xu
authors.forename: KePing
authors.initials: K
authors.lastname: Ye
authors.forename: GuangHong
authors.initials: G
authors.lastname: Zhou
mesh_terms: D000818:Animals; D058640:Brochothrix / Q000235:genetics* / Q000254:growth & development* / Q000302:isolation & purification / Q000378:metabolism; D030561:Databases, Nucleic Acid; D058645:Denaturing Gradient Gel Electrophoresis; D005511:Food Handling; D018857:Food Packaging; D005524:Food Technology; D006090:Gram-Negative Bacteria / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification / Q000378:metabolism; D006094:Gram-Positive Bacteria / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification / Q000378:metabolism; D008460:Meat / Q000382:microbiology*; D058889:Molecular Typing; D010802:Phylogeny; D016133:Polymerase Chain Reaction; D011549:Pseudomonas / Q000235:genetics* / Q000254:growth & development* / Q000302:isolation & purification / Q000378:metabolism; D012329:RNA, Bacterial / Q000378:metabolism; D012336:RNA, Ribosomal, 16S / Q000378:metabolism; D012034:Refrigeration; D034421:Sus scrofa; D013997:Time Factors
chemical_list: D012329:RNA, Bacterial; D012336:RNA, Ribosomal, 16S