Journal of Pure and Applied MicrobiologyVol. 7 No. 4

Microbial Diversity Analysis of Chilled Beef with MAP during Storage

Jie Ou1*, Xiaojin Xu1, Lanming Chen1, Chenchen Ma1 and Weiling Yan2

1College of Food Science and Technology, Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai - 201 306, China. 2Shanghai Food Research Institution, Shanghai - 200 235, China.

Received on 23 September 2013 and accepted on 06 November 2013



The microbial diversity and dynamic changes of predominant bacteria in beef stored under low temperature (-2?C, 0?C, 5?C and 10?C) with modified atmosphere packaging (MAP1: 65% O2 and 35% CO2, MAP2: 80% O2 and 20% CO2 and air packaging) were respectively analyzed by denaturing gradient gel electrophoresis (PCR-DGGE ). The Shannon-Wiener index (H), richness (S), evenness (EH) and similarity indices were used to represent changes of bacterial community. Thirteen kinds of spoilage bacteria including Bacillus sp., Lactococcus sp., Carnobacterium sp., etc. were identified after sequencing of DGGE fragments. Bacillus and Carnobacterium were the initial spoilage organisms and they play an important role during the storage of -2?C - 5?C. Under the condition of 10?C, less species of spoilage bacteria were detected and Lactococcus and Lactobacillus turned into predominant bacteria gradually. In conclusion, study of the response and adaptability of the species under different conditions (chill temperature, MAP and storage time) will be meaningful for improving storage system and prolonging the shelf life of meat products.

Keywords : Microbial diversity; Chilled beef; PCR-DGGE; MAP.