[关键词]
[摘要]
为研究散装酱卤鸭肉贮藏过程中微生物变化规律,揭示其腐败本质,以期为确定其特定腐败菌(Specific Spoilage Organisms,SSO)提供依据,本文采用MiSeq测序分析其在4 ℃和25 ℃贮藏过程中微生物群落多样性。结果表明,样品在4 ℃和25 ℃贮藏过程中细菌和真菌物种多样性在总体上均呈现下降趋势。样品贮藏初期优势细菌是Weissella sp.、Staphylococcus sp.、和未分类的肠杆菌科,优势真菌是Debaryomyces sp. IZ_1257和Lodderomyces elongisporus。4 ℃贮藏中后期,肺炎嗜冷杆菌(Psychrobacter pulmonis)和Staphylococcus sp.为主要优势细菌;而25 ℃贮藏中后期的优势细菌则为Weissella sp.、Staphylococcus sp.、溶酪大球菌(Macrococcus caseolyticus)和未分类的肠杆菌科。4 ℃、25 ℃贮藏中后期样品中最主要优势真菌均为Debaryomyces sp. IZ_1257。相比较于传统方法,MiSeq测序提供的微生物多样信息更接近于样品微生态,更能够全面解析各环境样品微生物多样性。
[Key word]
[Abstract]
In order to study the icrobial variation during the storage of bulk-marinated duck meat, reveal the nature of meat spoilage, and provide the basis to determine the specific spoilage organisms (SSO), Illumina MiSeq sequencing was used in this study to analyze the diversity of microflora in bulk-marinated duck meat during storage at 4 ℃ and 25 ℃. Bacterial and fungal species diversity showed a downward trend in general during the storage at 4 ℃ and 25 ℃. During the initial stage of storage, the dominant bacteria were Weissella sp., Staphylococcus sp., and unclassified Enterobacteriaceae, and the dominant fungi were Debaryomyces sp. IZ_1257 and Lodderomyces elongisporus. During the mid-to-late stage of storage at 4 ℃, the dominant bacteria were Psychrobacter pulmonis and Staphylococcus sp.; during the mid-to-late stage of storage at 25 ℃, the dominant bacteria were Weissella sp., Staphylococcus sp., Macrococcus caseolyticus, and unclassified Enterobacteriaceae. During the mid-to-late stage of storages at 4 ℃ and 25 ℃, the dominant fungus was Debaryomyces sp. IZ_1257. Compared with traditional method, the information obtained by Illumina MiSeq sequencing provides more information of the sample microecology and a comprehensive description of the diversity of microflora in various environmental samples.
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[基金项目]
广东省农产品加工重点实验室2013年开放基金项目(201301)