This study was to investigate the changes of microbial community and counts of MAP pot-stewed duck wing (PSDW) under different packaging films and spices ratio during 15 °C storage, using the traditional bacterial cultivation and PCR-DGGE. Results of microbial counting showed that the shelf-life of PDSW during 15 °C storage for recommendation was within six days, and the packaging films and spices ratio didn't affect the change of microbial numbers in PSDW during storage. PCR-DGGE analysis revealed that , sp., became the dominating bacteria of PSDW at the end of storage, and high barrier cover film, general barrier base film and spice ratio 1:1, had a better inhibition effect on bacteria in PSDW products, which could be used as the condition for PSDW storage. This study will help PSDW processing enterprises visualize the biodiversity of PSDW during storage, and choose the best condition for the subsequent processing.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5380622 | PMC |
| http://dx.doi.org/10.1007/s13197-017-2535-6 | DOI Listing |
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Microbial analysis of MAP pot-stewed duck wings under different conditions during 15 °C storage.
J Food Sci Technol
April 2017
Nanjing Tech University, Nanjing, 211800 Jiangsu People's Republic of China.
This study was to investigate the changes of microbial community and counts of MAP pot-stewed duck wing (PSDW) under different packaging films and spices ratio during 15 °C storage, using the traditional bacterial cultivation and PCR-DGGE. Results of microbial counting showed that the shelf-life of PDSW during 15 °C storage for recommendation was within six days, and the packaging films and spices ratio didn't affect the change of microbial numbers in PSDW during storage. PCR-DGGE analysis revealed that , sp.
View Article and Find Full Text PDFMicrobial diversity of different modified atmosphere packed pot-stewed duck wings products during 8°C storage.
Lett Appl Microbiol
March 2017
Nanjing Technical University, Nanjing, Jiangsu, China.
Unlabelled: The objective of this study was to investigate the effect of spices and packaging films on the bacterial dynamics of pot-stewed duck wings (PSDW) during storage at 8°C. The results showed that spices added at a 1 : 1 ratio (weight ratio of pungent spices and fragrant spices) could delay the lag period of bacterial growth and extend the shelf-life of PSDW. Denaturing Gel Gradient Electrophoresis (DGGE) analysis indicated that the predominant bacteria in PSDW at the end of storage were Weisella hellenica, Weisella diestrammenae, Staphylococcus equorum and Streptococcus parauberis, and spices added at a 1 : 1 ratio showed better inhibition for bacteria at the end of storage, except for W.
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