冷鲜鸡在微冻贮藏过程中的菌群结构变化

Changes in Microbial Community Structure of Chilled Chicken during A Partially Frozen Storage

摘要:

为揭示冷鲜鸡在微冻贮藏过程中的微生物变化规律，为微冻保鲜提供理论依据，本实验采用16S rRNA高通量测序技术解析冷鲜鸡在微冻贮藏条件下不同储藏时间菌群结构的变化规律。结果显示:冷鲜鸡在-3 ℃微冻贮藏过程中Shannon指数下降、Simpson指数升高，微生物多样性降低；丰富度指数（Ace指数和Chao1指数）随着贮藏时间先下降后上升，在贮藏第4 d时达到峰值，而后又逐渐降低；在门水平，冷鲜鸡在微冻贮藏过程中优势菌门为变形菌门（Proteobacteria）、厚壁菌门（Firmicutes）、拟杆菌门（Bacteroidetes）、放线菌门（Actinobacteriota）和绿弯菌门（Chloroflexi），变形菌门相对丰度随着贮藏时间的延长而增加，其他菌门则降低；在属水平，冷鲜鸡优势菌属为假单胞杆菌属、不动杆菌属、希瓦氏菌属和嗜冷杆菌属，随着贮藏时间的延长，假单胞杆菌属相对丰度增加，不动杆菌、希瓦氏菌属、嗜冷杆菌属等微生物的丰度降低，贮藏第28天时，主要为假单胞杆菌属，其余菌属各自占比不足1%。由此可知，假单胞杆菌属是冷鲜鸡在微冻贮藏环境下的优势腐败菌。

Abstract:

In order to reveal the changing trend of the microbial communities in chilled chicken during a partially frozen storage, and to provide a theoretical basis for partially frozen preservation, 16S RNA high-throughput sequencing technology was used to analyze the changes of microbial community structure of the chilled chicken during a partially frozen storage at -3 ℃. The results showed that Shannon index decreased, Simpson index increased, and microbial diversity decreased; The Ace index and Chao1 index first decreased, then increased with the storage time, and reached the peak value at the 4th day of storage then gradually decreased. At the phylum level, the dominant microorganisms of the chilled chicken during the storage were Proteobacteria, Firmicutes, Bacteroidetes, Actinobacteriota and Chloroflexi. The relative abundance of Proteobacteria increased with the extension of storage time, whilst the other Phyla decreased. At the genus level, the dominant taxa of chilled chickens were Pseudomonas, Acinetobacter, Shewanella and Psychrobactera. With the extension of storage time, the relative abundance of Pseudomonas increased, and the relative abundance of Acinetobacter, Shewanella or Psychrophilic decreased. At the 28 th day of the storage, Pseudomonas was the most abundant, with The relative abundance of other bacteria accounting for less than 1%, respectively. Accordingly, Pseudomonas is the dominant spoilage bacteria of chilled chickens during the partially frozen storage.