Characterisation of the spoilage bacterial microbiota in oyster gills during storage at different temperatures.

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Abstract

The spoilage bacterial community in oyster gill was investigated during storage at 4, 10 and 20 °C. Aerobic plate counts and pH values were determined. Total bacterial DNA was extracted from oyster gill and bulk cells of plate count media. The major bacterial species during fresh or different temperatures storage were determined by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE).

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Author and article information

Journal

Journal ID (iso-abbrev): J. Sci. Food Agric.

Title: Journal of the science of food and agriculture

Publisher: Wiley-Blackwell

ISSN (Electronic): 1097-0010

ISSN (Print): 0022-5142

Publication date (Electronic): Dec 2013

Volume: 93

Issue: 15

Affiliations

[1 ] College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, P.R. China; Biology Department, Xiamen Ocean Vocational College, Xiamen, 361012, P.R. China.

Article

DOI: 10.1002/jsfa.6237

PubMed ID: 23696433

SO-VID: 5c30091d-dc9c-415d-89fc-fb314ba37107

History

Keywords: gill,bacterial microbiota,PCR-DGGE,oyster

Data availability:

Keywords: gill, bacterial microbiota, PCR-DGGE, oyster

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