肉枣加工过程中细菌群落消长规律

The growth and decline of bacterium during the processing of meat jujube

目的:确定导致样品胀袋的关键控制点,加强肉枣加工过程中微生物污染防控。方法:采用微生物传统培养法结合高通量测序手段分析肉枣生产全过程中不同加工工序样品及胀袋样品的微生物变化情况。结果:整体来看,原料中菌落总数较低,其中鸡皮中菌落总数最高达9.10×10^(4)CFU/g,蒸煮后菌落总数下降至30 CFU/g,但真空包装后菌落总数显著上升,说明真空包装工序存在较大污染风险。胀袋样品中微生物增殖明显,菌落总数为1.03×10^(6)~3.30×10^(6)CFU/g。肉枣原料中的优势菌属为不动杆菌属(Acinetobacter)、嗜冷杆菌属(Psychrobacter)和假单胞菌属(Pseudomonas)。加工过程中样品的主导菌属为葡萄球菌属(Staphylococcus),灭菌后其相对丰度降至0.02%。而胀袋样品中均以枝芽孢菌属(Virgibacillus)为主,平均相对丰度为99.37%;该属在灌肠工序开始出现,且耐热性较强,灭菌后其相对丰度增加。结论:灌肠和包装工序可能为肉枣加工过程中的关键污染点。

Objective:In order to determine the key control points that cause samples bagging and strengthen the prevention and control of microbial contamination during the processing of meat dates.Methods:Traditional microbial culture method combined with high-throughput DNA sequencing method was used to analyze the changes of bacterium during the processing of meat jujube and swollen bag of samples.Results:The total number of colonies basis was low in soft bones,while in the chicken skin reached to 9.10×10^(4) CFU/g.And the total number of colonies decreased to 30 CFU/g after cooking,but increased significantly after vacuum packaging,indicated a greater risk of contamination in the vacuum packaging process.The swollen bag samples showed a significant increase in the number of bacterium,which ranged from 1.03×10^(6)~3.30×10^(6) CFU/g.Acinetobacter,Psychrobacter and Pseudomona were the dominant spoilage bacteria in meat products.Staphylococcus was the dominant bacteria in the samples during processing(Y8~Y12),with the relative abundance decreasing to 0.02%after sterilization.The swollen bag samples(P1~P3)were dominated by Virgibacillus,with an average relative abundance of 99.37%.It was firstly founded in samples after sausage-filling(Y8)and with an increase of relative abundance after sterilization.Conclusion:The sausage-filling and packaging processes may be the critical points of contamination in the processing of meat jujube.