The bacterial community change of roast duck was studied to find the theoretical bases for extending the storage period. Total bacteria genomic DNA was extracted from the duck samples by the method of phenol-chloroform after pre-treatment for 16S r DNA V3 region PCR amplification, and PCR products were detected and analyzed by denaturing gradient gel electrophoresis （DGGE）. Then the similarity of DGGE fingerprints of the bacterial community was analysed by the Bionumerics software. The results showed that the DNA of the bacteria was extracted and amplified successfully; DGGE results showed that there were significant differences between bands in DGGE fingerprints, and the similarities were always changing, indicating that the bacterial community of roast duck had changed in the stored procedure. The study is to provide a theoretical reference for extending the storage period of duck meat.%探究烤鸭储存过程中菌群的变化，为延长其贮存期奠定理论基础．用酚、氯仿、异戊醇法提取烤鸭肉中细菌的基因组DNA，PCR扩增16SRNAV3区，用DGGE电泳技术分析菌群结构的变化情况，然后用Bionumerics软件对DGGE分子指纹图谱进行烤鸭肉菌群结构相似性分析．PCR结果表明，成功扩增了细菌基因组DNA，为230bp；DGGE实验结果表明，DGGE分子指纹图谱上条带存在显著差异；用bionumberics软件分析，发现样本相似度不断变化，表明在储存过程中，烤鸭肉菌群结构发生了变化．该研究为延长烤鸭肉保质期提供理论参考依据．
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