Analysis Changes in Microbial Community Composition of Inoculated Starter Air-dry Mutton during the Processing

The microbial community structure of air-dry mutton during the processing is studied by PCR amplification and denaturing gradient gel electrophoresis based on 16S rDNA.The samples of the inoculated starter air-dry mutton and not inoculated starter air-dry mutton are harvested respectively at 0,1,2,7,14,21,28 d.The total DNA is extracted,and band is got through experimental procedure of PCR-DGGE.The band of 16S rDNA(V6~V8)are sequenced to identify microbial kinds of samples.The microbial community structure is analyzed by DGGE(denaturing gradient gel electrophoresis)and compared the inoculated starter air-dry mutton with the traditional not inoculated starter air-dry mutton.Sequencing and alignment results show that band of F3,f3 are Staphylococcus xylosus strain,band of K12,F12,f12 are Lactobacillus sakei.Both F group and f group have Staphylococcus xylosus strain and Lactobacillus sakei.However,K group don't have Staphylococcus xylosus strain.The findings indicates the starters(including Staphylococcus xylosus strain and Lactobacillus sakei)are primary bacteria,and have inhibitory activity against other bacteria during the ripening of fermentative process.