基于高通量测序技术开发酱卤鸡爪复配抑菌剂

Development of a Compound Bacteriostatic Agent for Sauced Chicken Claws based on High⁃throughput Sequencing Technology

为开发一款延长酱卤鸡爪货架期的天然复配抑菌剂,采用基于Illumina MiSeq PE300平台的高通量测序技术,以酱卤鸡爪为研究对象,对其15℃贮藏期内微生物菌群结构进行研究,确定优势腐败菌,并选择乳酸链球菌素、ε-聚赖氨酸和茶多酚3种天然抑菌剂,以优势腐败菌抑菌圈直径为指标,采用单因素试验和响应面试验确定最优复配配方,并对最终产品进行理化指标、菌落总数和感官评价的验证。结果表明,酱卤鸡爪腐败优势菌为食窦魏斯氏菌(Weissella cibaria)和乳明串珠菌(Leuconostoc lactis)。抑制优势菌最佳天然复配抑菌剂配方:乳酸链球菌素浓度0.34 g/kg、ε-聚赖氨酸浓度0.13 g/kg、茶多酚浓度0.20 g/kg。在15℃下添加复配抑菌剂的酱卤鸡爪品质劣变速度明显减缓,且从微生物指标角度,货架期延长48 h。

In order to develop a natural compound bacteriostatic agent to prolong the shelf life of sauced chicken claws,the high-throughput sequencing technology based on the Illumina MiSeq PE300 platform was used,and the sauced chicken claws were taken as the research object,so as to study the microbial flora struc-ture of the claws during storage at 15℃and determine the dominant spoilage bacteria.Three natural bacterio-static agents,namely nisin,ε-polylysine,and tea polyphenols were selected.With the diameter of the inhibi-tion zone of the dominant spoilage bacteria as the index,the single factor experiment and response surface ex-periment were adopted to determine the optimal compound formula and verify the physical and chemical in-dexes,total bacteria count,and sensory evaluation of the finished products.The results showed that the domi-nant spoilage bacteria of the sauced chicken claws were Weissella cibaria and Leuconostoc lactis.The optimum formula of the natural compound bacteriostatic agent was obtained under the following conditions:0.34 g/kg of nisin,0.13 g/kg ofε-polylysine,and 0.20 g/kg of tea polyphenols.At 15℃,the quality deterioration of the sauced chicken claws with the compound bacteriostatic agent was significantly slow,and the shelf life was ex-tended by 48 h from the perspective of microbial indexes.