物理化学协同处理对蛋源表面微生物的影响  

Effects of Physical-chemical Treatment on Surface Microorganisms of Egg Source

作　　者：李侠[1] 温佳琪 王秀娟[1] 宋雨齐 代伟长[1] 王玉华[1] Li Xia;Wen Jiaqi;Wang Xiujuan;Song Yuqi;Dai Weichang;Wang Yuhua(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118)

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118

出　　处：《中国食品学报》2021年第9期203-213,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十三五”国家重点研发计划项目(2018YFD0400304)。

摘　　要：通过比较不同物理、化学和物理化学协同消毒方法对蛋源表面微生物的作用效果,确定最佳蛋源前处理方法。采用宏基因组学技术系统分析消毒处理前、后蛋壳表面菌群的多样性。结果表明,物理化学协同消毒方法对蛋源表面微生物的作用效果最好,确定最佳前处理方法为鸡蛋经质量浓度为125 mg/L二氧化氯溶液浸泡5 min后,用65℃热水冲洗120 s,对蛋壳表面的微生物的杀菌率达99.9%。前处理后的蛋源表面微生物群落丰富度及群落多样性均显著降低(P<0.05),门水平OTU(操作分类单元)由19降低为4,属水平OTU由258降至29,埃希氏菌属、葡萄球菌属的丰度降为0。该方法可有效杀灭蛋壳表面微生物,为蛋制品保藏与加工提供技术保障。This study determined the best pre-treatment approaches for egg sources by comparing the effects of different physical,chemical and physical-chemical coordinated disinfection method on the surface microorganisms of egg sources.The metagenomics technology was used to analyze the optimized disinfection methods before and after eggshell surface treatment population diversity.The results showed that the physical-chemical coordinated disinfection method had the best effect on the microorganisms on the surface of the egg source.By immersing the eggs in a 125 mg/L chlorine dioxide solution for 5 minutes and then rinsing at 65°C with hot water for 120 s,the sterilization rate of microorganisms on the surface of the eggshell reached 99.9%,which marked best pre-treatment method.The microbial community richness and community diversity on the surface of the egg source after pretreatment were significantly reduced(P<0.05),with phylum level OTU reduced from 19 to 4,genus level OTU reduced from 258 to 29,and the abundance of Escherichia and Staphylococcus reduced to 0.The method can effectively kill the microorganisms on the surface of the eggshell and provides a good technical guarantee for the preservation and processing of egg products.

关 键 词：蛋源 微生物多样性 前处理 消毒 宏基因组学技术 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]