不同贮藏条件下羊肉菌群多样性分析
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摘要
为了解不同温度下贮藏羊肉细菌群落结构,明确温度条件对羊肉细菌多样性的影响,本试验利用高通量测序技术,分析冷藏(0±4)℃和冰温(-1.2±1)℃贮藏条件下羊肉菌群的多样性变化。结果表明,14个样品共获得优质序列591 754条,在6个分类学水平上共获得17 306个分类操作单元(OUT);不同贮藏条件下,羊肉样品细菌的丰富度和多样性随贮藏时间的延长均呈下降趋势,冰温贮藏细菌群落的改变更明显;贮藏后期,羊肉优势菌群为变形菌门(Proteobacteria)和厚壁菌门(Firmicutes),其中冷藏条件下分别占细菌总数的99.6%和0.4%,冰温条件下为75.5%和24.5%。
In this study, high-throughput sequencing technology was applied to investigate the structures of the bacterial communities of mutton stored under different temperature conditions and determine the effects of temperature conditions on bacterial diversity. The changes in the bacterial diversity of stored mutton under conditions of(0±4)℃(refrigerated) and(-1.2±1)℃(ice temperature) were measured. The results showed that a total of 591 754 high-quality sequences and 17 306 classification operation units(OUT) were obtained from 14 samples at 6 taxonomic levels. The bacterial richness and diversity of mutton samples showed a downward trend with the prolongation of storage time in different storage condition, and the change of bacterial community in ice temperature storage was more obvious. Proteobacteria and Firmicutes were the dominant bacteria community in the late storage period, and they accounted for 99.6% and 0.4% respectively under cold storage conditions, and were 75.5% and 24.5% under ice temperature conditions.
In this study, high-throughput sequencing technology was applied to investigate the structures of the bacterial communities of mutton stored under different temperature conditions and determine the effects of temperature conditions on bacterial diversity. The changes in the bacterial diversity of stored mutton under conditions of(0±4)℃(refrigerated) and(-1.2±1)℃(ice temperature) were measured. The results showed that a total of 591 754 high-quality sequences and 17 306 classification operation units(OUT) were obtained from 14 samples at 6 taxonomic levels. The bacterial richness and diversity of mutton samples showed a downward trend with the prolongation of storage time in different storage condition, and the change of bacterial community in ice temperature storage was more obvious. Proteobacteria and Firmicutes were the dominant bacteria community in the late storage period, and they accounted for 99.6% and 0.4% respectively under cold storage conditions, and were 75.5% and 24.5% under ice temperature conditions.
引文
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[2] 王守经,王维婷,胡鹏,等.羊肉冰温贮藏技术研究[J].山东农业科学,2017,49(4):124-128.
[3] 杜曼婷,李培迪,李欣,等.冰温贮藏结合不同包装方式对羊肉品质的影响[J]. 食品工业科技,2016, 37(14):324-328,343.
[4] 王守经,王维婷,柳尧波,等.不同涂膜剂处理对冷鲜羊肉贮藏品质的影响[J].山东农业科学,2018,50(2):128-132.
[5] 赵菲,荆红彭,伍新龄,等.不同气调包装结合冰温贮藏对羊肉保鲜效果的影响[J].食品科学,2015, 36(14):232-237.
[6] 马美湖,娄爱华,郭爱玲,等.分割托盘小包装冷却肉保鲜技术研究[J].肉类研究,2008,22(2):60-67.
[7] 孙丹丹,卢士玲,李开雄,等.贮藏温度对冷鲜羊肉微生物菌群生长变化的影响[J].食品工业科技,2017,38(4):327-331,341.
[8] 江芸. 托盘和真空包装冷却猪肉冷藏过程中菌相变化规律研究[D].南京:南京农业大学,2010.
[9] 南春燕,马雅军,徐建农,等.中华按蚊幼虫肠道细菌宏基因组的组成研究[J].中国寄生虫学与寄生虫病杂志,2013,31(2):114-119.
[10] 孟良艳,陈秀琴,石达友,等.四君子汤对脾虚大鼠肠道菌群多样性的影响[J].畜牧兽医学报,2013,44(12):2029-2035.
[11] 韩亚飞,伊文慧,王文波,等.基于高通量测序技术的连作杨树人工林土壤细菌多样性研究[J].山东大学学报(理学版),2014,49(5):1-6.
[12] 施荷,胡铁军,陈凤贤,等.真空包装冷却鹿肉贮藏过程中的菌相变化[J].肉类研究,2015,29(4):15-19.
[13] 李欣,王彦华、林静怡,等.高通量测序技术分析酱香型白酒酒醅的微生物多样性[J].福建师范大学学报(自然科学版),2017,33(1):51-59.
[14] Li Y, Liu X Y, Ma M M,et al. Changes in intestinal microflora in rats with acute respiratory distress syndrome[J]. World Journal of Gastroenterology,2014,20(19): 5849-5858.
[15] 江芸,高峰,徐幸莲,等.冷却猪肉不同前处理对细菌DNA提取及PCR-DGGE的影响[J].食品科学,2010,31(6):258-262.
[16] 王宁.冷却羊肉腐败菌菌相变化及其控制技术研究[D].武汉:华中农业大学,2007.
[17] 阮贵萍.高氧气调包装生鲜调理猪肉保鲜及菌相变化规律研究[D].南京:南京农业大学,2012.