保鲜剂对恩施黑猪冷鲜肉真菌多样性的影响研究

Effects of preservatives on fungal diversity of Enshi black pig chilled meat

目的 探究保鲜剂对恩施黑猪冷鲜肉真菌多样性的影响。方法 采用高通量测序技术对腐败恩施黑猪冷鲜肉进行真菌多样性分析,并使用欧氏距离评价其组间距离。结果 样品的优势真菌门主要为Ascomycota(子囊菌门),相对丰度达99.00%。主要真菌属为Candida(假丝酵母属)和Yarrowia(耶氏酵母属),相对含量分别为95.39%和0.20%。其中Candida为主要的优势真菌属,其仅在丁香油和鱼精蛋白两个处理组的相对含量低于85%,其余处理组中均高于95%。β多样性分析发现,丁香油和鱼精蛋白处理组的菌群结构相似,和其他9组菌群结构具有显著差异(P<0.05)。结论 丁香油与鱼精蛋白对恩施黑猪冷鲜肉中的优势真菌属具有一定的抑制作用。

Objective To explore the effects of preservatives on fungal diversity of Enshi black pig chilled meat.Methods High-throughput sequencing technology was used to analyze the fungal diversity of spoiled Enshi black pork chilled meat,and Euclidean distance was used to evaluate the distance between groups.Results The dominant fungal phylum in the all groups were mainly Ascomycota,with a relative abundance of 99.00%.The main fungal genera were Candida and Yarrowia,with abundant of 95.39%and 0.20%,respectively.Candida was the main dominant fungal genus,and its relative content was less than 85%in the clove essential oil and protamine treatment group,and was higher than 95%in the other treatment groups.Theβdiversity analysis showed that the bacterial community structure of clove essential oil and protamine treatment groups was similar,which was significantly different from the other 9 groups(P<0.05).Conclusion Clove essential oil and protamine have a certain inhibitory effect on the dominant fungi in Enshi black pork chilled meat.