中文摘要：

应用传统微生物培养和聚合酶链式反应-变性梯度凝胶电泳（PCR-DGGE）方法研究热鲜肉分别在5、15、25、30℃贮藏过程中的菌相变化。将热鲜肉贮藏于一定温度,每隔适当时间取出,测定菌落总数,并提取细菌DNA,进行PCR-DGGE分析。细菌计数结果表明,热鲜肉贮藏于5、15、25、30℃时,菌落总数分别在约14d、75h、19h和16h达到最小腐败量7.2（lg（CFU/g））。PCR-DGGE结果表明,热鲜肉在不同温度下贮藏时,贮藏末期优势腐败菌并不一致。在贮藏过程中主要优势腐败菌有巨大球菌属、克雷伯氏菌属、假单胞菌属、柠檬酸细菌属、不动杆菌属和埃希氏菌属。

英文摘要：

Traditional microbial culture and polymerase chain reaction-denaturing gradient gel electrophoresis（PCR-DGGE） were used to examine microflora changes of hot-boned pork during storage at different temperatures.Total aerobic counts（TAC） were determined at regular time intervals during storage and bacterial DNA extraction was carried out for PCR-DGGE analysis.The storage time required for reaching the minimum spoilage level 7.2（lg（CFU/g）） at 5,15,25 ℃ and 30 ℃ were 14 d,75 h,19 h and 16 h,respectively.PCR-DGGE demonstrated that different spoilage bacteria dominated at the end of storage at different temperatures,and the dominant spoilage bacteria in hot-boned pork were mainly Macrococcu,Klebsiella,Pseudomonas,Citrobacter,Acinetobacter and Escherichia.