肉类调理食品中细菌多样性的分析

Bacterial Diversity of Prepared Meat Products

摘要:

肉类调理食品方便快捷，营养美味，深受消费者青睐，但其丰富的营养物质容易造成微生物的滋生，影响食品品质和消费者健康。高通量测序技术可以全面、准确的研究肉类调理食品中微生物群落结构，为微生物防控和标准化生产提供理论基础。本文通过均质提取法对肉类调理食品中微生物基因组进行提取，并以16S rRNA可变区V3-V4作为测序片段，分析细菌多样性。实验表明，4种肉类调理食品细菌多样性均较高，菌群结构具有一定的相似性，炸鸡块、骨肉相连和冷冻牛排的优势菌群是Anderseniella属，而羊肉串优势菌群是不动杆菌属，此外肉类调理食品中还存在芽胞杆菌属、梭菌属、泛菌属、假单胞菌属、嗜冷杆菌属和乳球菌属等。本论文明确了使用均质提取法对肉类调理食品中微生物进行16S rRNA V3-V4区测序分析，为后续大规模菌群研究提供思路和方法。

Abstract:

Prepared meat products are favored by consumers because of their convenience, nutrition, and taste. However, microorganisms grow easily in prepared meat products because they are rich in nutrients, affecting food quality and safety. High-throughput sequencing could comprehensively profile microbial communities at high resolution, and provide a theoretical basis for microbial control and standardized production of prepared meat products. Homogenous extraction was used to extract the microbial genomes of prepared meat products. Analysis of the V3/V4 region of the 16S rRNA sequence revealed a rich diversity of microbial taxa in prepared meat products. The four samples studied had some similarities in species composition. Anderseniella was identified as the most abundant genus in chicken nuggets, chicken skewers, and beefsteak, while Acinetobacter was the most prevalent genus in mutton shashlik. Other genera present in the samples included Bacillus, Clostridium, Pantoea, Pseudomonas, Psychrobacter, and Lactococcus. By analyzing the V3-V4 16S rRNA sequences of microorganisms in prepared meat products, the feasibility of the homogenous extraction method was proven. New concepts and strategies for large-scale studies could be developed from these results.