冷鲜鸡冷藏保存过程中菌群结构变化分析

doi:10.3969/j.issn.1004-1524.2019.01.06

浙江农业学报 ›› 2019, Vol. 31 ›› Issue (1): 47-55.DOI: 10.3969/j.issn.1004-1524.2019.01.06

冷鲜鸡冷藏保存过程中菌群结构变化分析

桂国弘¹, 杨华², 朱江群³, 朱建芬⁴, 肖英平², 徐娥^1,*

1.贵州大学动物科学学院,贵州贵阳 550025;
2.浙江省农业科学院农产品质量标准研究所,浙江杭州 310021;
3.余杭区余杭街道农业公共服务中心,浙江杭州 311121;
4.余杭区塘栖镇农业公共服务中心,浙江杭州 311109

收稿日期:2018-04-18 出版日期:2019-01-25 发布日期:2019-04-09
通讯作者: 徐娥,E-mail: exu@gzu.edu.cn
作者简介:桂国弘(1992—),男,贵州安顺人,硕士研究生,研究方向为单胃动物营养。E-mail: guiguohong@foxmail.com
基金资助:
浙江省公益技术应用研究(2016C32073); 特色农产品全产业链安全风险管控重大专项(ZJNY2018001-011); 杭州市科技局社会发展项目(20150533B77)

Study on microbial community structure in chilled chicken during cold storage

GUI Guohong¹, YANG Hua², ZHU Jiangqun³, ZHU Jianfeng⁴, XIAO Yingping², XU E^1,*

1.College of Animal Science, Guizhou University, Guiyang 550025, China;
2. Institute of Quality and Standard for Agro-Products, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;
3. Agricultural and Public Service Center of Yuhang Street, Yuhang District, Hangzhou 311121, China;
4. Agricultural and Public Service Center of Tangqi Street, Yuhang District, Hangzhou 311109, China

Received:2018-04-18 Online:2019-01-25 Published:2019-04-09

摘要/Abstract

摘要： 为了探索冷鲜鸡冷藏保存过程中微生物菌群结构的变化,于华东地区一家禽定点屠宰场随机采集25只冷鲜鸡样品,置于4 ℃冷藏保存,在第0、1、3、5、7 天,分别取5只冷鲜鸡,检测挥发性盐基氮、菌落总数、大肠埃希菌数量的变化,并进一步通过高通量测序技术分析菌群结构的变化。结果显示,随着冷藏时间的延长,挥发性盐基氮由5.51 mg·(100 g)^-1 增至29.84 mg·(100 g)^-1(P<0.05),菌落总数、大肠埃希菌总数分别由4.46×10⁶、1.48×10⁶ CFU·g^-1增至1.87×10⁸、5.18×10⁶ CFU·g^-1(P<0.05)。高通量测序分析表明,在门水平上,变形菌门(Proteobacteria)、厚壁菌门(Firmicutes)、放线菌门(Actinobacteria)和拟杆菌门(Bacteroidetes)为优势菌门,其相对丰度在各个试验组均超过99%,变形菌门的相对丰度随着冷蔵天数的增加而增加,厚壁菌门的相对丰度随着冷藏天数的增加而减少。在属水平上,乳酸杆菌属(Lactobacillus)、不动杆菌属(Acinetobacter)、嗜冷杆菌属(Psychrobacter)、肠球菌属(Enterococcus)、假单胞菌属(Pseudomonas)、埃希氏菌属(Escherichia)为主要的优势菌属。随着冷藏天数的增加,在相对丰度大于0.1%的属中,有9个属的相对丰度显著增加,包括肉食杆菌属(Carnobacterium)、乳球菌属(Lactococcus)、巨球菌属(Macrococcus)、假单胞菌属(Pseudomonas)、嗜冷杆菌属(Psychrobacter)、希瓦氏菌属(Shewanella)等典型的腐败菌;10个菌属的相对丰度显著降低,包括拟杆菌属(Bacteroides)、布劳特氏菌属(Blautia)、肠球菌属(Enterococcus)、粪杆菌属(Faecalibacterium)、瘤胃球菌属(Ruminococcus)和SMB53等典型肉鸡肠道菌属。综上,冷鲜鸡肉的污染微生物起始阶段主要是肉鸡自身携带微生物,而后逐渐演替成腐败菌为优势菌群,导致鸡肉的腐败变质。

关键词: 冷鲜鸡, 冷藏保存, 菌群结构, 高通量测序

Abstract: To explore the changes of microbial community structure in chilled chicken during cold storage, 25 chilled chicken samples were obtained from poultry slaughterhouse in east China and stored in 4 ℃. Five chilled chickens were used to measure the concentration of total volatile basic nitrogen (TVBN), total number of bacterial colonies and total E.coli counts on day 0, 1, 3, 5, 7, respectively. The bacterial community structures were analyzed by high-throughput sequencing. Results showed that the concentration of TVBN enhanced with the increasing cold storage days, from 5.51 mg·(100 g)^-1 to 29.84 mg·(100 g)^-1 (P<0.05). The total number of bacterial colonies were also increased, from 4.46 × 10⁶ CFU·g^-1 to 1.87 ×10⁸ CFU·g^-1 (P<0.05), while the total E.coli counts increased, from 1.48 × 10⁶ CFU·g^-1g to 5.18 × 10⁶ CFU·g^-1 (P<0.05). High-throughput sequencing showed that Proteobacteria, Firmicutes, Actinobacteria and Bacteroidetes were the dominant phyla, the relative abundance of these four phyla were more than 99% in chilled chickens of different storage days. At genus level, Lactobacillus, Acinetobacter, Psychrobacter, Enterococcus, Pseudomonas, and Escherichia were dominant. The genera with relative abundance more than 0.1% were selected for significance analysis among chilled chickens of different storage time. There were 9 genera of increased relative abundance, including Carnobacterium, Lactococcus, Macrococcus, Pseudomonas, Psychrobacter, and Shewanella, which were typical spoilage bacteria. Otherwise, 10 genera were of reduced relative abundance, including Bacteroides, Blautia, Enterococcus, Faecalibacterium, Ruminococcus, and SMB53, which were typical intestinal bacteria in broilers. These findings suggested that the contaminant microorganisms in chilled chicken were from broilers in the startup phase, and then the spoilage bacteria became the dominant microorganisms, which could result in the spoilage of chicken meat.

Key words: chilled chicken, cold storage, microbial community structure, high-throughput sequencing

中图分类号:

桂国弘, 杨华, 朱江群, 朱建芬, 肖英平, 徐娥. 冷鲜鸡冷藏保存过程中菌群结构变化分析[J]. 浙江农业学报, 2019, 31(1): 47-55.

GUI Guohong, YANG Hua, ZHU Jiangqun, ZHU Jianfeng, XIAO Yingping, XU E. Study on microbial community structure in chilled chicken during cold storage[J]. , 2019, 31(1): 47-55.

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冷鲜鸡冷藏保存过程中菌群结构变化分析

Study on microbial community structure in chilled chicken during cold storage

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