PCR-TRFLP研究托盘包装冷却猪肉冷藏过程中的菌相变化  

Changes in bacterial communities of tray-packaged pork during chilled storage analyzed by PCR-TRFLP

作　　者：江芸[1,2] 高峰[1] 徐幸莲[1] 叶可萍[1] 周光宏[1] 

机构地区：[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

出　　处：《浙江大学学报（农业与生命科学版）》2011年第5期565-572,共8页Journal of Zhejiang University:Agriculture and Life Sciences

基　　金：国家高技术研究发展计划"863"重点资助项目(2008AA100804);国家自然科学基金资助项目(31071614);江苏省高校自然科学基础研究资助项目(08KJB550005)

摘　　要：应用PCR-末端限制性片段长度多态性分析(PCR-TRFLP),结合16S rRNA基因克隆文库和序列分析,研究托盘包装冷却猪肉在4℃贮藏过程中的菌相变化.结果表明:在整个贮藏过程的肉样TRFLP图谱中共产生35种谱带,表明冷却肉中微生物组成十分复杂;对应于假单胞菌(Pseudomonas)的谱带峰在贮藏过程中变化明显,其相对峰面积由0 d的5.7%至贮藏末期达到83.4%,表明贮藏末期主要优势腐败菌为假单胞菌.PCR-terminal restriction fragment length polymorphisms（PCR-TRFLP） combined with the method of 16S rRNA gene clone library building and sequencing were used to investigate the changes in the bacterial communities of tray-packaged pork during 4 ℃ storage.The results showed that 35 terminal restriction fragments（TRF） were observed in the TRFLP profiles,indicating that the composition of bacteria population in chilled pork was complex.The peak of the TRF corresponding to Pseudomonas varied significantly during the whole storage,and the relative peak area continued to increase from 5.7% at day 0 to 83.4% at the end of monitoring,which indicated that Pseudomonas became the predominant bacterial species in the end.

关 键 词：冷却猪肉 托盘包装 菌相组成 PCR-末端限制性片段长度多态性分析 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]