冷鲜鸡肉表面及内部细菌菌群的多样性分析

Diversity of bacterial flora in surface and internal tissue of cold fresh chicken

为研究冷鲜鸡肉产品表面及内部组织中细菌菌群的组成结构和增殖趋势差异,用高通量测序技术比较了冷藏0 d和3 d的冷鲜鸡外源及内源细菌的菌群多样性。结果表明:在冷藏期间的2个取样时间点上,鸡肉内源和外源细菌菌群的组成均存在差异,优势菌属中的假单胞菌属和环丝菌属在鸡肉产品表面的污染程度较内部严重,而乳杆菌属在内部组织中的相对丰度显著高于表面菌群;此外,5个非优势菌属的内源细菌的相对丰度显著高于对应的外源细菌。冷鲜鸡不同部位的菌属增殖趋势分析结果表明:鸡肉外源细菌在冷藏3 d后仅有与腐败相关的假单胞菌显著增殖,7个非优势菌属的丰度显著降低;而鸡肉内源菌群中,丰度显著增高或降低的菌属分别为2个(假单胞菌属和环丝菌属)和1个(Romboutsia属)。因此,在鸡肉产品污染细菌的研究和监测中,应根据目标菌的污染来源而对鸡肉产品的表面或内部肌肉组织分区采样。

In order to investigate the differences of composition and proliferation trends between bacterial flora on the surface and internal tissues of cold fresh chicken products,high-throughput sequencing technology was used to compare the diversity of exogenous and endogenous bacteria from cold fresh chicken at 0 and 3 days during cold storage.The results showed that differences of composition were existed between the endogenous and exogenous bacterial flora at both of the two sampling points.The relative abundance of two dominant genuses,i.e.the Pseudomonas spp.and Brochothrix spp.,as well as five genuses of non-dominant endogenous bacteria were significantly higher in exogenous bacteria than in the endogenous bacteria,while the prevalence of Lactobacillus spp.was opposite.Furthermore,among the exogenous bacteria,only the spoilage-related Pseudomonas spp.were significantly increased after three days of cold storage,while seven non-dominant genera were significantly reduced.Meanwhile,among the endogenous bacteria,Pseudomonas spp.and Clostridium spp.were significantly increased,while only Romboutsia spp.was significantly reduced.Therefore,it’s suggested that the surface or internal parts of chicken products should be separately sampled according to the target bacteria in the future research and monitoring of contaminated bacteria in chicken products.