Bacterial diversity in water-boiled salted duck during storage analyzed by PCR-DGGE

Traditional plate culture and polymerase chain reaction-denaturing gradient gel electrophoresis(PCR-DGGE)methods were used to investigate the bacterial diversity in water-boiled salted duck during storage at 4 ℃.The results of the plate culture showed that bacterial communities in MRS and PCA agar plate increased quickly during storage.The analysis of PCR-DGGE patterns showed that Staphylococci saprophyticus,Macrococcus caseolyticus,Weissella sp.,Halomonas sp.and Cobetia sp.were the main bacteria in water-boiled salted duck,while S.saprophyticus,M.caseolyticus and Weissella sp.were the main bacteria in plate culture agar.