E3S Web Conf.
Volume 145, 20202019 International Academic Exchange Conference on Science and Technology Innovation (IAECST 2019)
|Number of page(s)||7|
|Section||International Conference on Biotechnology and Food Science|
|Published online||06 February 2020|
Analysis on Microbial Flora Changes During Processing and Storage of Spiced Goose Based on Pcr-Dgge Combined with Conventional Microbial Culture Methods
Chongqing Academy of Animal sciences, Chongqing, 402460, China and Chongqing Engineering Research Center of Meat Quality Evaluation and Processing, Chongqing, 402460, China
* Corresponding author’s e-mail: :firstname.lastname@example.org
During the processing and storage process of spiced goose, samples were collected from raw goose meat (R0), spiced goose meat cooled for 2 hours (2h) and spiced goose meat stored for 1day (1d), 3 days (3d) and 5 days (5d). Microbial flora changes in spiced goose during the processing and storage process were analyzed by conventional microbial culture methods, polymerase chain reaction and denaturing gradient gel electrophoresis (PCR-DGGE). The results indicated that more abundant microbial diversity was determined in goose meat through PCR-DGGE technology than conventional microbial culture methods. According to the PCR-DGGE results, the dominant bacteria in R0 and 2h were Aeromonas and Acinetobacter. On 1d, the dominant bacteria also included Weissella and Enterobacter, and on 3d, Aeromonas was no longer dominant. The dominant bacteria became Weissella, Enterococcus and Staphylococcus on 5d.
© The Authors, published by EDP Sciences 2020
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