Advanced

The bacterial flora of fresh and chill-stored pork: analysis by cloning and sequencing of 16S rRNA genes.

Olsson, Crister LU ; Ahrné, Siv LU ; Pettersson, B and Molin, Göran LU (2003) In International Journal of Food Microbiology 83(3). p.245-252
Abstract
The composition of the initial bacterial flora of pork and the development of the flora after storage at +4 °C for 4 days were analysed by amplification, cloning and sequencing of 16S rDNA. A total of 122 clones were obtained, with lengths of ≥400 nucleotides and ≥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... (More)
The composition of the initial bacterial flora of pork and the development of the flora after storage at +4 °C for 4 days were analysed by amplification, cloning and sequencing of 16S rDNA. A total of 122 clones were obtained, with lengths of ≥400 nucleotides and ≥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. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Pork, Eperythrozoon, Diversity, 16S rDNA cloning
in
International Journal of Food Microbiology
volume
83
issue
3
pages
245 - 252
publisher
Elsevier
external identifiers
  • wos:000183055800002
  • scopus:0038078459
ISSN
0168-1605
DOI
language
English
LU publication?
yes
id
e5be906e-dded-42a9-921c-90e0b4623249 (old id 128295)
date added to LUP
2007-07-19 09:03:52
date last changed
2018-05-29 11:18:20
@article{e5be906e-dded-42a9-921c-90e0b4623249,
  abstract     = {The composition of the initial bacterial flora of pork and the development of the flora after storage at +4 °C for 4 days were analysed by amplification, cloning and sequencing of 16S rDNA. A total of 122 clones were obtained, with lengths of ≥400 nucleotides and ≥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.},
  author       = {Olsson, Crister and Ahrné, Siv and Pettersson, B and Molin, Göran},
  issn         = {0168-1605},
  keyword      = {Pork,Eperythrozoon,Diversity,16S rDNA cloning},
  language     = {eng},
  number       = {3},
  pages        = {245--252},
  publisher    = {Elsevier},
  series       = {International Journal of Food Microbiology},
  title        = {The bacterial flora of fresh and chill-stored pork: analysis by cloning and sequencing of 16S rRNA genes.},
  url          = {http://dx.doi.org/},
  volume       = {83},
  year         = {2003},
}