Direct detection and identification of lactic acid bacteria in a food processing plant and in meat products using denaturing gradient gel electrophoresis.

摘要

Use of denaturing gradient gel electrophoresis (DGGE) for rapid identification in meat processing factories of bacteria known to be responsible for spoilage of meat and meat products is reported. Bacterial DNA was extracted from swabs taken at various locations in the factory and from meat products (including ham and Vienna sausages), and PCR amplification was performed on the extracted DNA targeting 16S rDNA from the predominant organisms. The amplification products were subjected to DGGE, and the contaminating bacteria were analysed. This analysis indicated that lactic acid bacteria and spoilage bacteria were distributed widely within the meat processing environment. Molecular size markers were developed to identify predominant organisms in the meat factory and meat products.