冰鲜鸡预冷过程中微生物菌群多样性动态分析  

Dynamic Anlysis of Microbial Community Diversity in Chilled Chicken during Pre-cooling

作　　者：王倩 唐敏敏 孙芝兰[2] 刘芳[2] 徐为民[1,2] 王道营[2] 李金平 马晶晶 WANG Qian;TANG Minmin;SUN Zhilan;LIU Fang;XU Weimin;WANG Daoying;LI Jinping;MA Jingjing(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;Xuzhou Xinke Food Co.,Ltd.,Xuzhou 221637,China)

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]江苏省农业科学院,江苏南京210014 [3]徐州鑫科食品有限公司,江苏徐州221637

出　　处：《食品工业科技》2021年第23期110-117,共8页Science and Technology of Food Industry

基　　金：江苏省农业自主创新基金(CX(18)1006);江苏省政策引导类计划(苏北科技专项,SZ-SZ202013);国家现代农业(肉鸡)产业技术体系建设专项(CARS-41);国家自然科学基金项目(31972140)。

摘　　要：为了对肉鸡屠宰预冷过程中预冷水、鸡胴体的微生物群落结构进行动态分析,研究二者优势菌群的消长规律。本文对第一批屠宰鸡通过预冷水0、2、4、6、8 h时预冷池中一阶、二阶预冷水以及鸡胴体进行菌落总数(TVC)检测,然后采用高通量测序的方法对二者的群落结构进行动态分析。菌落总数测定结果表明:在预冷过程中,一阶预冷水菌落总数由10;CFU/mL增长到10;CFU/mL,二阶预冷水菌落总数由10;CFU/mL增长到10;CFU/mL,在预冷前,鸡胴体的菌落总数为4.53 lg CFU/g,经预冷后在6~8 h内,鸡胴体表面菌落总数高于预冷前,说明预冷水已经失去了清洗减菌的作用,还可能会对鸡胴体造成交叉污染。高通量测序发现:在预冷过程中,一阶预冷水中气单胞菌属减少,假单胞菌属、链球菌属增加;二阶预冷水的不动杆菌属减少,假单胞菌属增加;与预冷前相比,预冷过程中鸡胴体的魏斯氏菌和漫球菌属减少,金黄杆菌属和假单胞菌属增加。本研究表明预冷后期预冷水失去减菌作用,对鸡胴体造成污染,预冷工艺主要对气单胞菌属、魏斯氏菌和漫球菌属有较好的减菌效果,对金黄杆菌和假单胞菌属减菌效果不佳。这为宰后胴体预冷工艺的优化提供参考依据,同时为冰鲜鸡产品的质量安全提供保障。In order to conduct a dynamic analysis of the microbial community structure of the pre-chilled water and chicken carcass during the pre-chilling process of broiler slaughter, and study the growth and decline of the two dominant floras.The TVC in the first-order, second-order pre-chilled water and chicken carcasses were detected, when the first batch of slaughtered chicken passed pre-cooled water for 0, 2, 4, 6 and 8 h. Subsequently, a high-through put sequencing method was used to dynamically analyze the community structure of them. The result of the determination of the total number of colonies showed that during the pre-cooling process, the TVC in the first-stage, pre-cooled water increased from 10;CFU/mL to 10;CFU/mL, and the TVC in the second-stage pre-cooled water increased from 10;CFU/mL to 10;CFU/mL.Before pre-cooling, the total number of colonies in chicken carcass was 4.53 lg CFU/g, after pre-cooling, the total number of colonies on the surface of the chicken carcass was higher than that before the pre-cooling within 6 to 8 hours, indicating that the pre-cooling water had lost the effect of cleaning and reducing bacteria, and might also cause cross-contamination of the chicken carcass. High-throughput sequencing found that during the pre-cooling process, the genus of Aeromonas in the first-stage pre-cooling water decreased, while the genus of Pseudomonas and Streptococcus increased;the genus of Acinetobacter in the second-stage pre-cooling water decreased, Pseudomonas increased;compared with before pre-cooling,Vagococcus and Weissella of the chicken carcass decreased, and the Chrysobacterium and Pseudomonas increased during the pre-cooling process. This study showed that the pre-cooling process had a better bacteria-reduced effect on Aeromonas,Vagococcus and Weissella, but had a poor reduction effect on Chrysobacterium and Pseudomonas. This provided a reference for the optimization of the chicken carcass pre-cooling process after slaughter, and at the same time provided a guarantee for the quality and sa

关 键 词：冰鲜鸡 预冷水 菌落总数 优势菌属 菌群多样性 

分 类 号：TS201[轻工技术与工程—食品科学]