Study on the Predominant Bacteria from Storage of Liquid-Smoked Tilapia

Qiu Xing Cai; Lai Hao Li; Yan Yan Wu; Xian Qing Yang; Sheng Jun Chen; Zi Ru Dai

doi:10.4028/www.scientific.net/AMM.737.353

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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vol. 737Study on the Predominant Bacteria from Storage of...

Study on the Predominant Bacteria from Storage of Liquid-Smoked Tilapia

Abstract:

16SrDNA PCR-DGGE was used to reveal the dynamics of bacterial colony and identify the predominant bacteria in liquid-smoked tilapia during storage at 25°C. Total bacteria DNA was directly extracted from the tilapia fillets. By analysis of the community changes directly obtained from the DGGE profiles, the predominant bacteria were found to be Pediococcus pentosaceus, Clostridium sp. and Lactococcus garvieae. Simultaneously, culture method was performed., 34 strains of 70 colonies were picked up from samples of day 4 storage period, then 6 strains were picked up at random and identified by extracting their 16SrDNA and sequencing, it’s proved that they were all Lactococcus. So Two ways of identifying the predominant bacteria were almost consistent.

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Periodical:

Applied Mechanics and Materials (Volume 737)

Pages:

353-357

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.737.353

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Online since:

March 2015

Authors:

Qiu Xing Cai, Lai Hao Li*, Yan Yan Wu, Xian Qing Yang, Sheng Jun Chen, Zi Ru Dai

Keywords:

Lactococcus, Liquid-Smoked Tilapia, PCR-DGGE, Predominant Bacteria

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