Food and Fermentation Industries >

2020 , Vol. 46 >Issue 23: 207 - 212

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024386

Analysis of dominant bacteria changes on eggshells during storage time by real-time qPCR

  • SHI Yi ,
  • WU Songwen ,
  • LI Wenjuan ,
  • YUAN Lu ,
  • LI Yan ,
  • ZHANG Haofan ,
  • MA Guozhu ,
  • LIU Dongli
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  • 1(Shaanxi Center for Disease Control and Prevention,Xi'an 710054,China);
    2(Xi'an Medical University,Xi'an 710021,China);
    3(School of Medicine Xi'an Jiaotong University,Xi'an 710061,China);
    4(Xi'an Center for Disease Control and Prevention,Xi'an 710054,China);
    5(Xian Yang Center for Disease Control and Prevention,Xianyang 712000,China)

Received date: 2020-05-06

  Revised date: 2020-09-02

  Online published: 2020-12-30

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Abstract

This study aims to analyze the microorganism changing on eggshells from 3 different areas by quantitative test.The eggs were stored at 25°C for 56 days.Bacterial samples were collected from eggshells on day 0,14,28,42 and 56.The standard curve lines were made for 4 dominant bacteria (Staphylococcus,Lactobacillus,Streptomyces andEnterococcus) using pMD18-T as control referee.The results of quantitative polymerase chain reaction (qPCR) were analyzed statistically by using a one-way analysis of variance method.The results showed that the amount ofStaphylococcus andLactobacillus increased in the first 14 days of the storage time but declined afterwards.There was a continuous increase ofStreptomyces.The number ofEnterococcus decreased from day 28.The amount ofStaphylococcus andEnterococcus was significantly different among groups (P<0.05).There was no significant difference among areas regardingLactobacillusandStreptomyces.These results revealed that the contamination on eggshells could be evaluated by real-time qPCR accurately.The current study may offer new insight into study on the shelf-life of fresh eggs.

Key words： real-time qPCR; Staphylococcus; Lactobacillus; Streptomyces; shelf-life

Cite this article

SHI Yi , WU Songwen , LI Wenjuan , YUAN Lu , LI Yan , ZHANG Haofan , MA Guozhu , LIU Dongli . Analysis of dominant bacteria changes on eggshells during storage time by real-time qPCR[J]. Food and Fermentation Industries, 2020 , 46(23) : 207 -212 . DOI: 10.13995/j.cnki.11-1802/ts.024386

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