高通量测序分析不同增菌温度下冷鲜鸡肉细菌的群落多样性

Analysis of Bacterial Community Diversity of Chilled Chicken at Different Enrichment Temperatures Using High-Throughput Sequencing

采用Ion Torrent个人化操作基因组测序仪高通量测序技术,对冷鲜鸡肉贮藏过程中的细菌在4℃与37℃两种增菌温度下群落结构、相对丰度及演替规律进行深入研究。结果表明:在门水平上,变形菌门、厚壁菌门、拟杆菌门为3大菌门。在属水平,4℃条件下,贮藏前期(0～4 d)以假单胞菌属、希瓦氏菌属、不动杆菌属为主要的优势菌属,其中假单胞菌占最大的比例,最高达44.03%;在贮藏中后期(6～12 d),类香味菌属迅速增加,含量大于假单胞菌属,成为冷鲜鸡肉贮藏中后期的优势腐败菌。在37℃条件下,柠檬酸杆菌属、变形杆菌属、乳球菌属及未知其他菌属在贮藏前期占主要优势;到贮藏中后期,以类香味菌属、污蝇杆菌属为主,对冷鲜鸡肉腐败变质有着重要的影响。两种增菌温度下细菌群落多样性及菌群结构变化,反映了冷鲜鸡肉潜在的卫生质量风险,为后期冷鲜鸡肉冷藏过程或贮藏中温度失控情况下有效实施冷鲜鸡肉质量安全监测提供技术参考。

The bacterial community diversity,abundance and succession in chilled chicken were studied at different enrichment temperatures(4and37℃)by using Ion Torrent PGM high-throughput sequencing.The results showed that Proteobacteria,Firmicutes and Bacteroidetes were the dominant bacteria at the phylum level.At the genus level,Pseudomonas,Shewanellaceae and Acinetobacter were the dominant bacteria during the early stage of storage(0–4d)with Pseudomonas accounting for the highest proportion(44.03%)upon enrichment at4℃;during the middle and later periods of storage(6–12d),Myroides increased rapidly and its content reached a level greater than that of Pseudomonas,which was identified as the dominant spoilage bacteria.At37℃enrichment temperature,Citrobacter,Proteus,Lactococcus and bacteria_p_other were predominant during the early stage of storage.During the middle and later periods of storage,Myroides and Wohlfahrtiimonas were the dominant spoilage bacteria,which significantly contributed to quality deterioration in chilled chicken.The changes in the bacterial community and diversity at the two enrichment temperatures could reflect the potential hygienic risk of chilled chicken.The results of this study provide a technical basis for effectively monitoring the quality and safety of chilled chicken during cold storage with and without temperature control.