基于高通量测序的黄羽肉鸡屠宰过程中菌群多样性分析  

High-Throughput Sequencing Analysis of Bacterial Diversity during the Slaughter Process of Yellow-Feathered Broilers

作　　者：肖亚培 王在天 孙芝兰[2] 刘芳[2] 王道营[1,2] XIAO Yapei;WANG Zaitian;SUN Zhilan;LIU Fang;WANG Daoying(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)

机构地区：[1]南京农业大学食品科学技术学院,江苏南京210095 [2]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《肉类研究》2024年第3期1-9,共9页Meat Research

基　　金：江苏省农业自主创新资金项目(CX(22)3063)。

摘　　要：利用传统培养和高通量测序技术分析黄羽肉鸡打毛、净膛、预冷和包装屠宰过程中鸡胴体表面和预冷水的微生物污染情况。结果表明:经打毛、净膛和预冷后的鸡胴体菌落总数分别为4.82、5.03、4.68(lg(CFU/g)),说明该屠宰工艺未起到较好的减菌效果,宰后胴体微生物污染严重;高通量测序技术分析发现,肉鸡屠宰加工过程中的胴体表面和预冷水的优势腐败菌在属水平上为莫拉氏菌属、假单胞菌属、葡萄球菌属、乳杆菌属、巨大球菌属、嗜冷杆菌属和不动杆菌属等。主成分分析表明,一阶、二阶预冷水、预冷后鸡胴体及包装后鸡胴体相距较近,差异性不大,但与打毛鸡胴体和净膛后鸡胴体2组样品有较大差异,说明预冷水中的污染菌组成决定了宰后胴体的污染菌种类。本研究说明不同屠宰流程后的黄羽肉鸡胴体污染菌的组成与丰度存在差异,需针对不同屠宰流程特性采取对应的控制手段保障黄羽肉鸡制品的质量与安全。This study used traditional culture and high-throughput sequencing techniques to analyze the status of microbial contamination on the surface of chicken carcasses and that of pre-cooled water during the slaughter process of yellowfeathered broilers,including plucking,evisceration,pre-cooling,and packaging.The results demonstrated that the total bacterial count of chicken carcasses after plucking,evisceration,and pre-cooling were 4.82,5.03,and 4.68(lg(CFU/g)),respectively,indicating that the slaughtering process did not achieve good decontamination;instead,there was severe microbial contamination in the carcasses after slaughter.High-throughput sequencing analysis showed that at the genus level,the dominant spoilage bacteria on the surface of broiler carcasses and in pre-cooled water during slaughter and processing were Moraxella,Pseudomonas,Staphylococcus,Lactobacillus,Macrococcus,Psychrobater,and Acinetobacter.Principal component analysis(PCA)showed no significant difference among primary and secondary pre-cooled water,pre-cooled chicken carcasses,and packaged chicken carcasses in terms of bacterial community composition at the genus level,but a significant difference between them and plucked carcasses and eviscerated carcasses.This indicates that the composition of bacteria contaminating pre-cooled water determines that on the slaughtered carcasses.Considering the changes in the composition and abundance of bacteria contaminating yellow-feathered broiler carcasses during the slaughter process,control approaches are needed to ensure the quality and safety of yellow-feathered broiler products.

关 键 词：高通量测序 黄羽肉鸡屠宰 菌落总数 菌群多样性 优势菌属 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]