市售真空包装玉米热狗肠生产和贮藏过程中菌群结构变化  

Changes in Microbial Community Structure during the Production and Storage of Commercial Vacuum-Packed Corn-Added Hot Dog Sausage

作　　者：陈红 焦依帆 刘梦瑶 张义平 赵丽丽 姜晓冰[1] CHEN Hong;JIAOYifan;LIU Mengyao;ZHANGYiping;ZHAO Lii;JIANG Xiaobing(College of Life Sciences,Henan Normal University,Xinxiang 453007,China)

机构地区：[1]河南师范大学生命科学学院,河南新乡453007

出　　处：《肉类研究》2025年第2期11-17,共7页Meat Research

基　　金：河南省高等学校重点科研计划项目(23A550013);河南省重点研发与推广专项(科技攻关)(222102310389)。

摘　　要：为了解和控制市售真空包装玉米热狗肠生产与贮藏过程中的微生物风险水平,利用高通量测序技术和传统的微生物分离纯化技术分析其生产和贮藏过程中的微生物菌群结构变化。结果表明:在玉米热狗肠的生产过程中,微生物种群均以乳杆菌属(Lactobacillus)、链球菌属(Streptococcus)、不动杆菌属(Acinetobacter)和魏斯氏菌属(Weissella)为主,对真空包装制品进行二次灭菌后,链球菌属相对丰度变化不大,但乳杆菌属和魏斯氏菌属相对丰度明显降低;随着贮藏时间的延长,玉米热狗肠中的物种丰富度和多样性显著下降(P<0.05),而兼性厌氧或专性厌氧型细菌,如链球菌属中嗜热链球菌(Streptococcus thermophilus)和副血链球菌(Streptococcus parasanguinis)及蛋白分解菌速生热分枝菌(Thermobrachium celere)和解蛋白喜热菌(Caloramator proteoclasticus)共同构成贮藏后期玉米热狗肠中的优势菌群。To understand and control the microbial risk level during the production and storage processes of commercial vacuum-packed corn-added hot dog sausage,high-throughput sequencing and traditional microbial isolation and purification techniques were utilized to analyze the changes in microbial community structure during the processing and storage of the hot dog sausage.The results showed that during the production process,the dominant microbial populations were Lactobacillus,Streptococcus,Acinetobacter,and Weissella.The relative abundance of Streptococcus did not change greatly,while the relative abundance of Lactobacillus and Weissella were decreased significantly after secondary sterilization.In addition,the species richness and diversity were significantly decreased with prolonged storage time(P<0.05),and facultative anaerobic or obligate anaerobic bacteria(Streptococcus thermophilus and Streptococcus parasanguinis)and thermophilic protein-degrading strains(Thermobrachium celere and Caloramator proteoclasticus)constituted the dominant bacteria in the late stage of storage.

关 键 词：真空包装 玉米热狗肠 微生物菌群结构 高通量测序 优势菌群 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]