Journal
FOOD CONTROL
Volume 20, Issue 2, Pages 99-104Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2008.02.007
Keywords
Predominant spoilage bacteria; Sliced cooked ham; PCR-DGGE
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Funding
- National Key Technology RD Program [2006 BAD05A15]
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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.
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