AI Article Synopsis
- The study investigated the initial bacterial flora in pork and how it changes after being stored at +4 degrees C for 4 days using 16S rDNA analysis.
- A total of 122 bacterial clones were examined, revealing 14 genera in fresh meat, with Acinetobacter and Staphylococcus being the most prevalent.
- After storage, the bacterial profile shifted to include mainly Pseudomonas and Aeromonas, confirming that molecular techniques aligned with traditional methods in observing bacterial changes.
Article 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.
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| http://dx.doi.org/10.1016/s0168-1605(02)00372-0 | DOI Listing |
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