| Summary: | During the processing and storage process of spiced goose, samples were collected from raw goose meat (R0), spiced goose meat cooled for 2 hours (2h) and spiced goose meat stored for 1day (1d), 3 days (3d) and 5 days (5d). Microbial flora changes in spiced goose during the processing and storage process were analyzed by conventional microbial culture methods, polymerase chain reaction and denaturing gradient gel electrophoresis (PCR-DGGE). The results indicated that more abundant microbial diversity was determined in goose meat through PCR-DGGE technology than conventional microbial culture methods. According to the PCR-DGGE results, the dominant bacteria in R0 and 2h were Aeromonas and Acinetobacter. On 1d, the dominant bacteria also included Weissella and Enterobacter, and on 3d, Aeromonas was no longer dominant. The dominant bacteria became Weissella, Enterococcus and Staphylococcus on 5d.
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