Changes in the bacterial communities of vacuum-packaged pork during chilled storage analyzed by PCR-DGGE

Meat Science

Volumn 86, Issue 4, 2010, Pages 889-895

  Jiang, Y ^a,b   Gao, F ^a   Xu, X L ^a   Su, Y ^a   Ye, K P ^a   Zhou, G H ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b NANJING NORMAL UNIVERSITY   (China)

Author keywords

Bacterial diversity; Lactic acid bacteria; PCR DGGE; Vacuum packaged pork

Indexed keywords

BACTERIAL COMMUNITY; BACTERIAL DIVERSITY; BACTERIAL POPULATION; CHILLED STORAGE; DENATURING GRADIENT GEL ELECTROPHORESIS; IN-VACUUM; LACTIC ACID BACTERIA; LACTOBACILLUS SAKEI; LACTOCOCCUS; MEAT ANALYSIS; PCR-DGGE; PREDOMINANT BACTERIA; STORAGE PERIODS;

BODY FLUIDS; ELECTROPHORESIS; LACTIC ACID; MEATS; POLYMERASE CHAIN REACTION; VACUUM;

BACTERIOLOGY;

ANIMAL; ARTICLE; BACTERIUM; BACTERIUM IDENTIFICATION; CARNOBACTERIUM; DENATURING GRADIENT GEL ELECTROPHORESIS; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FREEZING; ISOLATION AND PURIFICATION; LACTOBACILLUS; LACTOCOCCUS; MEAT; METHODOLOGY; MICROBIOLOGY; POLYMERASE CHAIN REACTION; SWINE; VACUUM; VALIDATION STUDY;

ANIMALS; BACTERIA; BACTERIAL TYPING TECHNIQUES; CARNOBACTERIUM; DENATURING GRADIENT GEL ELECTROPHORESIS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; LACTOBACILLUS; LACTOCOCCUS; MEAT; POLYMERASE CHAIN REACTION; REFRIGERATION; SWINE; VACUUM;

BACTERIA (MICROORGANISMS); CARNOBACTERIUM; CARNOBACTERIUM SP.; LACTOBACILLUS; LACTOBACILLUS SAKEI; LACTOCOCCUS; LACTOCOCCUS SP.;

EID: 77956944257     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.05.021     Document Type: Article

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