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| Analysis of Bacterial Community Structure of Yunnan Dry-Cured Beef by Polymerase Chain Reaction-Denaturing Gradient Gel Electrophorsis |
| LIU Shuyun1,2, SHNAG Siqi1,2, SUN Can1, WANG Guiying1,2, CHENG Zhibin2, XIAO Rong1, JIANG Jinxian1, WANG Shanrong3,*, LIAO Guozhou2,* |
| 1.College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; 2.Livestock Product Processing Engineering and Technology Research Center of Yunnan Province, Kunming 650201, China; 3.Yunnan Rural Leader College, Yunnan Agricultural University, Kunming 650201, China |
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Abstract Yunnan dry-cured beef was processed from beef hindquarter using the traditional method. Six samples were collected before curing, during the mid- and late-curing stages, and after one, two and three months of fermentation and ripening, respectively and then the bacterial community structure and diversity in dry-cured beef at different processing stages were analyzed using polymerase chain reaction-denaturing gradient gel electrophorsis (PCR-DGGE). The results showed that dry-cured beef was relatively rich in bacterial diversity, and the dominant bacterial populations in it were highly diverse. The highest bacterial diversity was found during the curing process of meat; there was a significant difference in the bacterial community structure between cured and uncured meat. The bacterial community structure remained similar at the same stage of processing. The bacterial community mainly consisted of Staphylococcus, Psychrobacter and Leuconostoc, with the predominance of L.mesenteroides subsp. dextranicum, along with unculturable bacteria, during the processing of dry-cured beef.
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2017, Vol. 31 
