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Study on microbial community structure in chilled chicken during cold storage
GUI Guohong, YANG Hua, ZHU Jiangqun, ZHU Jianfeng, XIAO Yingping, XU E
2019, 31(1):
47-55.
DOI: 10.3969/j.issn.1004-1524.2019.01.06
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.
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