Analysis of Bacterial Community Diversity of Soft-Boiled Chicken by High-Throughput Sequencing

被引：0

作者：

Song X. ^{[1
]}

Li M. ^{[1
]}

Wang H. ^{[1
]}

Xu X. ^{[1
]}

Cai L. ^{[1
]}

机构：

[1] Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing

来源：

Shipin Kexue/Food Science | 2020年 / 41卷 / 17期

关键词：

Microbial diversity; Modified atmosphere packaging; Soft-boiled chicken; Temperature; Tray packaging;

D O I：

10.7506/spkx1002-6630-20190822-230

中图分类号：

学科分类号：

摘要：

Objective: To analyze the effects of packaging methods and storage temperature on the microbial flora structure in soft-boiled chicken. Methods: Three packaging methods were used in this experiment: tray packaging (AP), 100% N2(MN) packaging, and 30% CO2/70% N2 (MC) packaging. Soft-boiled chickens were packaged and stored at 4 or 12℃.Samples were taken during the middle and late stages of storage. The V3-V4 region of 16S rDNA was sequenced by using Illumina MiSeq high-throughput technology. The results showed that a total of 2 216 operational taxonomic units (OTUs)were obtained at 97% similarity level, and all these OTUs belonged to the bacterial domain, including 5 phyla and 40 genera. Proteobacteria and Firmicutes were the most abundant phyla in all groups, and their relative abundance was 96.93%on average. The dominant bacteria in the AP group at the late stage at either storage temperature were Pseudomonas, significantly different from those in the MN and MC groups. The dominant bacteria in the MC and MN groups were Brochothrix and Serratia at 4 ℃, and Enterobactriaceae and Kluyvera was also observed at 12℃. Conclusion: There were significant differences in the dominant microorganisms, microbial diversity, abundance and proportions of soft-boiled chicken with different packaging methods and storage temperatures. This study provides a theoretical basis for delaying the spoilage of soft-boiled chicken during storage. © 2020, China Food Publishing Company. All right reserved.

引用

页码：246 / 252

页数：6

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