Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE
Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE
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DOI：
10.1016/j.foodcont.2008.02.007
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发表时间：
2009-02-01
期刊：
影响因子：
6
通讯作者：
Han, Yanqing
中科院分区：
文献类型：
--
作者：
Hu, Ping;Zhou, Guanghong;Han, Yanqing
采用16S rDNA DGGE指纹图谱和系统发育分析方法，研究了真空包装熟火腿切片在4 ℃贮藏过程中优势腐败菌的动态变化和鉴定。直接从火腿中提取细菌总DNA。同时，进行培养方法。采用巢式PCR和降落法扩增16SrDNA的V3区。DGGE图谱分析表明，主要腐败菌为清酒乳杆菌（Lactobacillus sakei）和弯曲乳杆菌（Lactobacillus curvatus），其次为肠膜明串珠菌（Leuconostoc mesenteroides）和未培养的明串珠菌（Leuconostoc）。(C)2008爱思唯尔有限公司版权所有。
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.