【摘 要】
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In this study, culture-dependent and culture-independent approaches were used to reveal the microbial diversity and dynamic changes occurring in sliced vacuum-packed cooked ham after high pressure pro
【机 构】
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State Key Laboratory of Meat Processing and Quality Control, Jiangsu Yurun Meat Group Co.Ltd., Nanji
【出 处】
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2011 Beijing Internation Conference on Non-thermal Processin
论文部分内容阅读
In this study, culture-dependent and culture-independent approaches were used to reveal the microbial diversity and dynamic changes occurring in sliced vacuum-packed cooked ham after high pressure processing (HPP, 400 MPa or 600 MPa for 10 min at 22℃) during refrigerated storage over 90 days).Direct extraction of genome DNA and total RNA from meat samples, followed by PCR-denaturing gradient gel electrophoresis (DGGE) and RT-PCR-DGGE on 16S rDNA V3 region, was performed to define the structure of the bacterial populations and active species in pressurized cooked ham.
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