High-Throughput Sequencing of Viable Microbial Communities in Raw Pork Subjected to a Fast Cooling Process

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• 作者：Chao Yang ; You Che ; Yan Qi ; Peixin Liang and Cunjiang Song
• 刊名：Journal of Food Science
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：82
• 期：1
• 页码：145-153
• 全文大小：1013K
• ISSN：1750-3841

文摘

This study aimed to investigate the effect of the fast cooling process on the microbiological community in chilled fresh pork during storage. We established a culture-independent method to study viable microbes in raw pork. Tray-packaged fresh pork and chilled fresh pork were completely spoiled after 18 and 49 d in aseptic bags at 4 °C, respectively. 16S/18S ribosomal RNAs were reverse transcribed to cDNA to characterize the activity of viable bacteria/fungi in the 2 types of pork. Both cDNA and total DNA were analyzed by high-throughput sequencing, which revealed that viable Bacteroides sp. were the most active genus in rotten pork, although viable Myroides sp. and Pseudomonas sp. were also active. Moreover, viable fungi were only detected in chilled fresh pork. The sequencing results revealed that the fast cooling process could suppress the growth of microbes present initially in the raw meat to extend its shelf life. Our results also suggested that fungi associated with pork spoilage could not grow well in aseptic tray-packaged conditions.