冰鲜鸡肉贮藏过程中微生物菌相变化分析.pdfVIP

146 2011, Vol. 32, No. 11 食品科学 ※生物工程 冰鲜鸡肉贮藏过程中微生物菌相变化分析 孙彦雨，周光宏* ，徐幸莲 (南京农业大学教育部肉品加工与质量控制重点实验室，江苏南京 2 10095) 摘 要：应用基于16S rDNA 的PCR -DGGE(变性梯度凝胶电泳)技术对冰鲜鸡肉微生物多样性进行研究。分别取鸡 胸肉和鸡腿肉贮藏0 、3 、5 、7 、9 d 的样品，提取样品总D N A ，通过P C R 扩增、变性梯度凝胶电泳，将16 S rDNA(V6～V 8 区) 的PCR 扩增片段割胶测序确定样品中的微生物群落，与传统培养方法进行比较。传统培养方法表 明：鸡胸肉和鸡腿肉在低温低氧分压条件下贮藏，导致腐败的优势菌相差不明显，且变化趋势相一致；D GGE 图 谱表明，初始污染数量较多的微生物不一定是腐败优势菌，能适应低温低氧分压的微生物最终成为腐败优势菌，且 鸡胸肉和鸡腿肉的腐败优势菌有一定差异性。传统培养和DGGE 割胶测序所得腐败优势菌的菌相不完全相同，综 合两种研究方法，确定冰鲜鸡肉腐败优势菌为乳酸菌、大肠菌群、热杀索丝菌、腐败希瓦氏菌链菌和肉杆菌。 关健词：冰鲜鸡肉；腐败微生物；优势菌；P C R -D G GE Changes in Microbial Community Composition of Chilled Chicken during Storage SUN Yan-yu ，ZHOU Guang-hong* ，XU Xing-lian (Key Laboratory of Meat Processing and Quality Control, Ministry of Education , Nanjing Agricultural University, Nanjing 2 10095, China) Abstract：The microbial community structure of chilled chicken during storage was studied by PCR amplification and denaturing gradient gel electrophorsis based on 16S rDNA. Activated sludge samples were collected from both chicken breast and drumstick. The total DNA was extracted and 16S rDNA was amplified by using a universal primer. The microbial community structure was analyzed by denaturing gradient gel electrophoresis and compared with the traditional culture. The traditional culture showed that no obvious difference in dominant microorganisms between chicken breast and drumstick was observed and the change trend of two curves was consistent. The DGGE pattern revealed that initial microorganisms with a large number of contaminants were not necessarily dominant spoilage bacteria; however, the microorganisnms that could adapt to the low-temperature and