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| PCR-DGGE Analysis of Dominant Bacteria in Yak Meat during Chilled Storage |
| CEN Lu-jia，TANG Shan-hu，HAO Xiao-qian，LI Xue，DENG Yu |
| 1. College of Life Science and Technology, Southwest University for Nationalities, Chengdu 610041, China；
2. Biogas Institute of Ministry of Agriculture, Chengdu 610041, China |
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Abstract In this study, polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) was used to investigate
the changes in microbial diversity and dynamic changes of tray-packaged chilled yak meat during storage at 4 ℃. of Total
bacterial DNA was directly extracted from meat samples. The touchdown PCR was applied to amplify the V3 region of the 16S
rDNA gene before DGGE analysis. By analysis of the dynamic community directly obtained from the DGGE profiles and the
DNA sequences of main bands, the predominant spoilage bacteria were found to be Pseudomonas sp., Lactococcus sp.,
Acinetobacter sp., Brochothrix thermosphacta and Enterobacteriaceae bacterium. Uncultured Citrobacter sp. and Staphylococcus
sp. were also identified in this study.
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2012, Vol. 26 
