Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE

被引：84

作者：

Hu, Ping ^{[1
]}

Zhou, Guanghong ^{[1
]}

Xu, Xinglian ^{[1
]}

Li, Chunbao ^{[1
]}

Han, Yanqing ^{[1
]}

机构：

[1] Nanjing Agr Univ, Coll Food Sci & Technol, Minist Educ, Key Lab Meat Proc & Qual Control, Nanjing 210095, Peoples R China

来源：

FOOD CONTROL | 2009年 / 20卷 / 02期

关键词：

Predominant spoilage bacteria; Sliced cooked ham; PCR-DGGE; LACTIC-ACID BACTERIA; GRADIENT GEL-ELECTROPHORESIS; CULTURE-INDEPENDENT METHODS; ROPY SLIME; MEAT-PRODUCTS; PACKAGING CONDITIONS; RIBOSOMAL-RNA; CURED MEATS; SHELF-LIFE; IDENTIFICATION;

D O I：

10.1016/j.foodcont.2008.02.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

16S rDNA DGGE fingerprinting and phylogenetic analysis were used to reveal the dynamics and identification of the predominant spoilage bacterial in sliced vacuum-packed cooked ham during storage at 4 degrees C. Total bacteria DNA was directly extracted from the ham. Simultaneously, culture methods were performed. The Nest PCR and touchdown protocol were applied to amplify the V3 region of the 16S rDNA. By analysis of the community dynamic directly obtained from the DGGE profiles, the predominant spoilage bacteria were found to be Lactobacillus sakei, Lactobacillus curvatus and minor components were members of the genus Leuconostoc (Leuconostoc mesenteroides and uncultured Leuconostoc). (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：99 / 104

页数：6

共 31 条

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