Changes in the Composition of the Bacterial Flora on Tray-Packaged Pork during Chilled Storage Analyzed by PCR-DGGE and Real-Time PCR

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Jiang, Yun ^a,b   Gao, Feng ^a   Xu, XingLian ^a   Ye, Keping ^a   Zhou, GuangHong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b NANJING NORMAL UNIVERSITY   (China)

Author keywords

Bacterial community; PCR DGGE; Pseudomonas; The CT method; Tray packaged pork

Indexed keywords

BACTERIAL RNA; RNA 16S;

ANIMAL; ARTICLE; BROCHOTHRIX; DENATURING GRADIENT GEL ELECTROPHORESIS; FOOD HANDLING; FOOD PACKAGING; FREEZING; GENETICS; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; MEAT; METABOLISM; MICROBIOLOGY; MOLECULAR TYPING; NUCLEIC ACID DATABASE; PHYLOGENY; POLYMERASE CHAIN REACTION; PSEUDOMONAS; SWINE; TIME;

ANIMALS; BROCHOTHRIX; DATABASES, NUCLEIC ACID; DENATURING GRADIENT GEL ELECTROPHORESIS; FOOD HANDLING; FOOD PACKAGING; FOOD TECHNOLOGY; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIA; MEAT; MOLECULAR TYPING; PHYLOGENY; POLYMERASE CHAIN REACTION; PSEUDOMONAS; REFRIGERATION; RNA, BACTERIAL; RNA, RIBOSOMAL, 16S; SUS SCROFA; TIME FACTORS;

BACTERIA (MICROORGANISMS); PSEUDOMONAS;

EID: 78651434643     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01879.x     Document Type: Article

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