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.
