酱卤鸭脖和鸭翅贮藏过程中细菌多样性及关键腐败菌分离研究

Bacterial diversity and isolation of key spoilage bacteria during storage of sauced duck necks and wings

为探究不同区域酱卤鸭脖和鸭翅在贮藏过程中的细菌群落变化规律和可能的关键腐败菌,该研究以散装市售酱卤鸭脖和鸭翅为研究对象,采集南昌市4个不同区域样品,在室温下(20℃)贮藏2~6 d。利用Illumina MiSeq测序技术,对24个样品中的细菌16S rDNA进行测序,共产生989839条有效序列,这些序列聚类成458个操作性分类单元。生物信息学分析表明:1)所有样品总体上按地理位置聚集,但不同种类酱卤鸭肉制品和不同贮藏时间的样品相对分散,说明地理位置是影响酱卤鸭肉制品微生物多样性的主要因素,种类和贮藏时间是另外2个影响因素;2)酱卤鸭脖和鸭翅中绿色魏斯氏菌(Weissella viridescens)、小牛葡萄球菌(Staphylococcus vitulinus)和热杀索丝菌(Brochothrix thermosphacta)丰度最高,且是所有样品中的共有微生物,说明它们可能是酱卤鸭脖和鸭翅贮藏过程中的主要腐败微生物。通过纯培养和分子生物学手段从样品中分离并鉴定到一株绿色魏斯氏菌6-M,推测其可能是关键致腐微生物。该研究为了解酱卤鸭脖和鸭翅的微生物腐败机制以及制定有效的防腐策略提供了理论依据和菌种资源。

Aim to investigate the changing patterns of bacterial community and the potential key spoilage bacteria in the storage process of sauced duck necks and wings in different regions,the sauced duck necks and wings on the market in bulk were taken from four different areas in Nanchang,and then stored at room temperature(20℃)for 2-6 days.Illumina MiSeq sequencing was used to analyze the bacterial 16S rDNA in 24 samples,resulting in total of 989839 valid sequences,which were clustered into 458 operational taxonomic units.Bioinformatics analysis revealed the following findings:1)All samples are generally clustered according to geographical location,but samples from different types of sauced duck meat products and different storage times were relatively dispersed,suggesting that geographical location is the main factor affecting the microbial diversity of sauced duck meat products,and types and storage time are the other two factors;2)Weissella viridescens,Staphylococcus vitulinus,and Brochothrix thermophacta are the most abundant microorganisms in the sauced duck necks and wings,and they are common microorganisms in all samples,indicating that they may be the main spoilage microorganisms during the storage of sauced duck necks and wings.Using pure culture and molecular biology techniques,a bacterial strain(6-M)was isolated from sauced duck meat products and identified as W.viridescens,which was hypothesized to be a key decay-causing microorganism.This study provides a theoretical basis and strain resources for understanding the microbial spoilage mechanism of sauced duck necks and duck wings,as well as developing effective preservation strategies.