高通量测序分析白切鸡菌群多样性  

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

作　　者：宋相宇 李鸣 王虎虎[1] 徐幸莲[1] 蔡林林 SONG Xiangyu;LI Ming;WANG Huhu;XU Xinglian;CAI Linlin(Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]南京农业大学江苏高校肉类生产与加工质量安全控制协同创新中心,江苏南京210095

出　　处：《食品科学》2020年第17期246-252,共7页Food Science

基　　金：江苏现代农业科技自主创新项目(CX(18)1006);现代农业产业技术体系建设专项(CARS-41)。

摘　　要：目的:分析包装方式及贮藏温度对白切鸡中微生物菌群结构的影响。方法:采用托盘包装(AP)、100%N2(MN)包装和30%CO2+70%N2(MC)3种包装方式对白切鸡进行包装,4℃和12℃下贮藏,于贮藏中期及末期取样,采用Illumina MiSeq高通量测序技术对16S rDNA的V3~V4区域测序。结果:在97%的相似水平下共获得2216类可操作分类单元(operational taxonomic units,OTU),且这些OTU都属于细菌域,包括5个门、40个属;所有处理组中丰度最高的菌门均为变形菌门(Proteobacteria)和厚壁菌门(Firmicutes),两种丰度之和平均占96.93%;12℃及4℃下AP组贮藏末期样品优势菌群均为假单胞菌属(Pseudomonas),而MN和MC组优势菌群与AP组明显不同,4℃下MC与MN组优势菌群为环丝菌属(Brochothrix)和沙雷氏菌属(Serratia),12℃下还观察到肠杆菌属(Enterobacteriaceae)和克吕沃尔菌属(Kluyvera)。结论:白切鸡在不同包装方式及贮藏温度下优势微生物、菌群多样性、丰度及比例均存在显著差异。本研究为有针对性地延缓白切鸡在贮藏过程中的腐败提供一定的理论依据。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 2216 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.

关 键 词：白切鸡 气调包装 托盘包装 温度 菌群多样性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]