Effect of Storage Temperature on Changes in Spoilage Bacterial Community in Chilled Chicken
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Abstract:
The traditional plate culture and polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE) methods were used to monitor changes in the bacterial community causing spoilage of chicken at different storage temperatures. The traditional culture results showed that initial flora in chilled chicken samples consisted mainly of intestinal bacteria, lactic acid bacteria, and Staphylococcus sp.; the growth rate of microorganisms was higher in samples stored at 4 ℃ than those stored at 0 ℃ and -1.5 ℃. After six days of storage, Pseudomonas sp. was predominant in samples stored at 4 ℃, while Staphylococcus sp. was predominant in samples stored at 0 ℃ and -1.5 ℃. PCR-DGGE results showed that Acinetobacter sp., Burkholderia sp., Pseudomonas sp., Enterobacter sp., Staphylococcus saprophyticus, and Lactococcus sp. constituted major contaminants. When the sample was stored at 4 ℃, the band representing Pseudomonas sp. gradually became brighter and there was no significant change in band brightness for samples stored at 0 ℃ and -1.5 ℃. The results of this study show that storage temperature has a significant effect on bacterial diversity. Additionally, freezing temperature provides better control of psychrophiles and is more favorable for preservation of chicken products.
