Changes of bacterial diversity and main flora in chilled pork during storage using PCR-DGGE.

@article{Li2006ChangesOB,
  title={Changes of bacterial diversity and main flora in chilled pork during storage using PCR-DGGE.},
  author={Miaoyun Li and Guang Hong Zhou and Xing Lian Xu and Chunbao Li and Wang Yu Zhu},
  journal={Food microbiology},
  year={2006},
  volume={23 7},
  pages={607-11}
}
This study was designed to explore the bacterial diversity and the main flora in chilled pork by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). Longissimus muscle was removed from pork carcasses at 24 h postmortem. The muscle was tray- and vacuum-packaged at 4 degrees C for 2, 4, 7 days to extract the bacteria total DNA, respectively. The results indicated that the bacterial diversity of chilled pork decreased with storage time regardless of packaging method. Nine… CONTINUE READING