Abstract:
:The composition of the initial bacterial flora of pork and the development of the flora after storage at +4 degrees C for 4 days were analysed by amplification, cloning and sequencing of 16S rDNA. A total of 122 clones were obtained, with lengths of > or =400 nucleotides and > or =95% similarity to database sequences. Nineteen clones were similar to sequences in database not assigned to any genera. Fourteen different genera were represented in clones from fresh meat, with 36.5% of the clones most resembling Acinetobacter and 17.3% resembling Staphylococcus and Macrococcus. After storage, the clones were composed of six different genera, with 44.3% resembling Pseudomonas, 17.1% resembling Aeromonas and only 14.3% resembling Acinetobacter. This study shows that the overall pattern of the initial and chill-stored pork flora, as shown by a molecular approach, was in agreement with results obtained in previous studies using traditional cultivation methods.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Olsson C,Ahrné S,Pettersson B,Molin Gdoi
10.1016/s0168-1605(02)00372-0subject
Has Abstractpub_date
2003-06-25 00:00:00pages
245-52issue
3eissn
0168-1605issn
1879-3460pii
S0168160502003720journal_volume
83pub_type
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