储藏温度对鸭皮中细菌多样性的影响
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摘要
通过高通量测序和操作分类单元(operational taxonomic unit, OTU)聚类,采用Alpha多样性和Beta多样性评价方法,对不同储藏温度(4、25、37℃)鸭皮中细菌多样性和优势腐败菌进行研究。结果表明,25℃鸭皮中细菌多样性最高且群落结构更均匀,优势物种呈现较平均状态,假单胞菌属(Pseudomonas)、变形杆菌属(Proteus)和漫游球菌属(Vagococcus)为优势菌属,所占比例分别为17.66%、17.78%、13.00%;4℃鸭皮优势菌属为假单胞菌属,所占比例高达79.58%;37℃鸭皮优势菌属为Anaerosalibacter,所占比例为49.17%。储藏温度对鸭皮中细菌多样性的影响显著(P<0.05),细菌多样性和优势菌群的差异与储藏温度密切相关。
The bacterial diversity and predominance of spoilage bacteria in duck skin at different storage temperatures(4, 25, 37 ℃) were studied by high-throughput sequencing and operational taxonomic unit(OTU) clustering, with Alpha diversity and Beta diversity assessment methods. The results showed that the bacterial diversity in duck skin at 25 ℃ was the highest and community structure was better-proportioned. Pseudomonas, Proteus and Vagococcus were the main flora at 25 ℃, and the percentage of these genus was 17.66%,17.78% and 13.00%, respectively. Pseudomonas was dominant at 4 ℃, and the proportion of this genus was up to 79.58%; Anaerosalibacter dominated and played a critical role in the duck skin stored at 37 ℃, and its proportion reached 49.17%. The study revealed that the effect of temperature on bacterial diversity in duck skin was significant and the dominant spoilage bacteria in duck skin were closely related to storage temperature.
The bacterial diversity and predominance of spoilage bacteria in duck skin at different storage temperatures(4, 25, 37 ℃) were studied by high-throughput sequencing and operational taxonomic unit(OTU) clustering, with Alpha diversity and Beta diversity assessment methods. The results showed that the bacterial diversity in duck skin at 25 ℃ was the highest and community structure was better-proportioned. Pseudomonas, Proteus and Vagococcus were the main flora at 25 ℃, and the percentage of these genus was 17.66%,17.78% and 13.00%, respectively. Pseudomonas was dominant at 4 ℃, and the proportion of this genus was up to 79.58%; Anaerosalibacter dominated and played a critical role in the duck skin stored at 37 ℃, and its proportion reached 49.17%. The study revealed that the effect of temperature on bacterial diversity in duck skin was significant and the dominant spoilage bacteria in duck skin were closely related to storage temperature.
引文
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[33] REZGUI R, MAAROUFI A, FARDEAU M L, et al. Anaerosalibacter bizertensis gen. nov., sp. nov., a halotolerant bacterium isolated from sludge[J]. Int J Syst Evol Micr , 2012, 62(10): 2469-2474.
[34] 黄炎. 鸡粪生物有机肥的研制及其促生防病效果与机制研究[D].南京:南京农业大学,2016.
[35] DIONE N, SANKAR S A, LAGIER J C, et al. Genome sequence and description of Anaerosalibacter massiliensis sp. nov[J]. New Microbes and New Infections, 2016, 10: 66-76.
[2] CLICHé, S, AMIOT J, AVEZARD C, et al. Extraction and characterization of collagen with or without telopeptides from chicken skin[J]. Poultry Science. 2003,82(3):503–509.
[3] 徐宝才,孙建清,周辉,等.原料肉组成对低温乳化香肠质构特性的影响及其配方优化[J].南京农业大学学报,2011,34(4):111-116.
[4] 伊莉,李娅茹.酸法提取鸭皮中胶原蛋白的工艺研究[J].食品工业,2017,38(9):123-126.
[5] RASSCHAERT G, HOUF K, GODARD C, et al. Contamination of carcasses with Salmonella during poultry slaughter[J]. Journal of Food Protection,2008,71(1):146-152.
[6] GRUNTAR I, BIASIZZO M, KU?AR D, et al. Campylobacter jejuni contamination of broiler carcasses: Population dynamics and genetic profiles at slaughterhouse level[J]. Food Microbiology, 2015, 50: 97-101.
[7] 魏青英,王小慧,赵莉君,等.茴香精油对不同产气荚膜梭菌的抑菌效果[J].河南农业大学学报,2018,52(5):770-778.
[8] 李梦玉.温度对玉米秸秆与白菜混贮品质的影响及细菌多样性研究[D].兰州:兰州理工大学,2017.
[9] 李苗云,周光宏,徐幸莲.应用PCR-DGGE研究冷却猪肉贮藏过程中的优势菌[J].西北农林科技大学学报(自然科学版),2008,36(9):185-189.
[10] ERCOLINI D, RUSSO F E, MASI P, et al. Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions[J]. Applied & Environmental Microbiology,2006,72(7):4663-4671.
[11] 魏超,郭灵安,戴晓航.草莓微生物学检查及肠杆菌和霉菌鉴定[J].西南农业学报,2012,25(6):2104-2107.
[12] 宋璨. 基于宏基因组序列的黑熊肠道微生物组的应用基础研究[D].重庆:重庆大学,2017.
[13] 吴林寰,陆震鸣,龚劲松,等.高通量测序技术在食品微生物研究中的应用[J].生物工程学报,2016,32(9):1164-1174.
[14] CHAKRAVORTY S, BHATTACHARYA S, CHATZINOTAS A, et al. Kombucha tea fermentation: microbial and biochemical dynamics[J]. International Journal of Food Microbiology, 2016, 220: 63-72.
[15] ALDRETE-TAPIA A, ESCOBAR-RAMíREZ MC, TAMPLIN M L, et al. High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese[J]. Food Microbiology, 2014, 44: 136-141.
[16] 中华人民共和国卫生部.食品卫生微生物学检验肉与肉制品检验:GB/T 4789.17—2003[S].北京:中国标准出版社,2004:1.
[17] CAPORASO G, KUCZYNSKI J, STOMBAUGH J, et al. QIIME allows analysis of high-throughput community sequencing data[J]. Nature Methods, 2010, 7(5): 335-336.
[18] 宋兆齐,王莉,刘秀花,等.云南4处酸性热泉中的变形菌门细菌多样性[J].河南农业大学学报,2016,50(3):376-382.
[19] OBERAUNER L, ZACHOW C, LACKNER S, et al. The ignored diversity: complex bacterial communities in intensive care units revealed by 16S pyrosequencing[J]. Scientific Reports, 2013, 3: 1413.
[20] ADLER CJ, DOBNEY K, WEYRICH LS, et al. Sequencing ancient calcified dental plaque shows changes in oral microbiota with dietary shifts of the Neolithic and Industrial revolutions[J]. Nature Genetics, 2013, 45(4): 450.
[21] 李欣蔚,丛敏,武俊瑞,等.基于16S rRNA基因V3-V4区高通量测序分析东北自然发酵酸菜中细菌群落结构[J].现代食品科技,2017,33(2):69-75.
[22] JIANG Y, GAO F, XU XL, et al. Changes in the bacterial communities of vacuum-packaged pork during chilled storage analyzed by PCR-DGGE[J]. Meat Science, 2010, 86(4): 889-895.
[23] LIU X, ZHOU M, JIAXIN C, et al. Bacterial diversity in traditional sourdough from different regions in China[J]. LWT, 2018, 96: 251-259.
[24] 李婷婷,丁婷,邹朝阳,等.0 ℃冷藏下三文鱼片菌相变化规律及特定腐败菌的分离鉴定[J].现代食品科技,2015,31(4):36-41.
[25] 蓝蔚青,谢晶,周会,等.不同时期鲳鱼冷藏期间优势腐败菌的多样性变化[J].食品科学,2015,36(2):226-231.
[26] 许振伟.冷藏鱼类腐败菌腐败能力分析[D].上海:上海海洋大学,2011.
[27] GRAM L, HUSS H. Microbiological spoilage of fish and fish products[J]. International Journal of Food Microbiology,1996,33(1):121-137.
[28] 毕水莲,李琳,唐书泽,等.变形杆菌属食物中毒的特点与防控措施[J].现代食品科技,2009,25(6):690-695.
[29] 吕建华,刘晓军.北京市大兴区1982—2001年食物中毒资料分析[J].预防医学文献信息,2002,8(5): 602-603.
[30] 郭玉梅,秦丽云,剧慧栋,等.熟肉及速冻米面食品中变形杆菌污染状况及耐药特征分析[J].中国食品卫生杂志,2016,28(1):99-102.
[31] SHEWMAKER P L, STEIGERWALT A G, MOREY R E, et al. Vagococcus carniphilus sp. nov., isolated from ground beef[J]. Int J Syst Evol Micr, 2004, 54(5): 1505-1510.
[32] POEHLEIN A, YUTIN N, DANIEL R, et al. Proposal for the reclassification of obligately purine-fermenting bacteria Clostridium acidurici (Barker 1938) and Clostridium purinilyticum (Dürre et al. 1981) as Gottschalkia acidurici gen. nov. comb. nov. and Gottschalkiapurinilytica comb. nov. and of Eubacterium angustum (Beuscher and Andreesen 1985) as Andreesenia angusta gen. nov. comb. nov. in the family Gottschalkiaceae fam. nov[J]. Int J Syst Evol Micr, 2017, 67(10): 4287-4288.
[33] REZGUI R, MAAROUFI A, FARDEAU M L, et al. Anaerosalibacter bizertensis gen. nov., sp. nov., a halotolerant bacterium isolated from sludge[J]. Int J Syst Evol Micr , 2012, 62(10): 2469-2474.
[34] 黄炎. 鸡粪生物有机肥的研制及其促生防病效果与机制研究[D].南京:南京农业大学,2016.
[35] DIONE N, SANKAR S A, LAGIER J C, et al. Genome sequence and description of Anaerosalibacter massiliensis sp. nov[J]. New Microbes and New Infections, 2016, 10: 66-76.