PCR-DGGE研究热鲜肉贮藏过程中的菌相变化.PDFVIP

※生物工程 食品科学 2012, Vol.33, No.23 199 PCR-DGGE 1 1,2 1 1,* 翁丽华 ，江 芸 ，徐幸莲 ，周光宏 (1.南京农业大学 国家肉品质量安全控制工程技术研究中心，江苏 南京 210095 ； 2.南京师范大学金陵女子学院，江苏 南京 210097) 摘 要：应用传统微生物培养和聚合酶链式反应-变性梯度凝胶电泳(PCR-DGGE)方法研究热鲜肉分别在5 、15、 25 、30 ℃贮藏过程中的菌相变化。将热鲜肉贮藏于一定温度，每隔适当时间取出，测定菌落总数，并提取细菌 DNA ，进行PCR-DGGE分析。细菌计数结果表明，热鲜肉贮藏于5 、15、25 、30 ℃时，菌落总数分别在约14d、 75h、19h和16h达到最小腐败量7.2(lg(CFU/g)) 。PCR-DGGE结果表明，热鲜肉在不同温度下贮藏时，贮藏末期优势 腐败菌并不一致。在贮藏过程中主要优势腐败菌有巨大球菌属、克雷伯氏菌属、假单胞菌属、柠檬酸细菌属、不动 杆菌属和埃希氏菌属。 热鲜肉；菌落总数；聚合酶链式反应-变性梯度凝胶电泳(PCR-DGGE) ；菌相变 Changes in Microfl ora of Hot-boned Pork during Storage as Analyzed by PCR-DGGE 1 1,2 1 1,* WENG Li-hua ，JIANG Yun ，XU Xing-lian ，ZHOU Guang-hong (1. National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China； 2. Ginling College, Nanjing Normal University, Nanjing 210097, China) Abstract ：Traditional microbial culture and polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) were used to examine microflora changes of hot-boned pork during storage at different temperatures. Total aerobic counts (TAC) were determined at regular time intervals during storage and bacterial DNA extraction was carried out for PCR-DGGE analysis. The storage time required for reaching the minimum spoilage level 7.2(lg(CFU/g)) at 5, 15, 25 ℃ and 30 ℃ were 14 d, 75 h, 19 h and 16 h, respectively. PCR-DGGE demonstrated that different spoilage bacteria dominated at the end of storage at different temperatures, and the dominant spoilage bacteria in hot-boned pork were mainly Ma