摘要
为研究建昌板鸭在贮藏过程中细菌的多样性,本研究采用Illumina MiSeq高通量测序技术,对建昌板鸭11个样品在不同贮藏时间的细菌区系结构和多样性进行了研究,探讨了建昌板鸭在贮藏过程中细菌区系的组成及其优势菌群随贮藏时间的变化。结果表明,11个样品的有效数据为477760个,OTUs为138个,说明建昌板鸭在贮藏过程中微生物区系具有多样性,不同贮藏时期板鸭的细菌的丰富度不同。在整个储藏过程中厚壁菌门(Firmicutes)都为最主要的类群,随着储存时间延长,在第62 d时,板鸭样品中放线菌门(Actinobacteria)占比达到最高。随着储藏时间的延长,板鸭贮藏中主要腐败菌为乳杆菌属(Lactobacillus)、棒状杆菌属(Corynebacterium)。其中,乳杆菌属(Lactobacillus)是造成建昌板鸭腐败变质的主要优势菌。
In order to study the bacterial diversity of Jianchang salted duck during storage,the flora structure and diversity of 11 samples of Jianchang salted duck were studied by using Illumina MiSeq high-throughput sequencing technology at different storage times,and the composition of microflora and the changes of dominant flora of Jianchang salted duck during storage were discussed.The results showed that the effective data of 11 samples were 477760 and OTUs were 138,indicating that the microflora of Jianchang salted duck was diverse during storage,and the bacterial richness of salted duck was different in different storage periods.Firmicutes were the most important group in the whole storage process.With the extension of storage time,Actinobacteria accounted for the highest proportion in the sample of dry duck at the 62 d.With the extension of storage time,Lactobacillus and Corynebacterium were the main spoilage bacteria in the storage of salted duck.Among them,Lactobacillus is the main dominant bacterium causing the spoilage of Jianchang salted duck.
作者
李家怡
林巧
刁尚鹏
吴兵
刘军华
杨雨欣
任妍菱
陈瑶
陈亦然
邓友胜
祝艺嘉
LI Jiayi;LIN Qiao;DIAO Shangpeng;WU Bing;LIU Junhua;YANG Yuxin;REN Yanling;CHEN Yao;CHEN Yiran;DENG Yousheng;ZHU Yijia(Panxi Crops Research and Utilization Key Laboratory of Sichuan Province,Xichang 615013,China;Dechang County Maoyuanchang(Tongerduo)Food Co.,Ltd.,Dechang 615599,China)
出处
《现代食品》
2022年第11期211-217,共7页
Modern Food
基金
国家自然科学基金项目“基于高通量分析的建昌板鸭微生物群落演替驱动机制研究”
大学生创新创业大赛项目(国家级)高通量测序分析建昌板鸭贮藏过程中微生物群落多样性的研究。
关键词
建昌板鸭
高通量测序技术
16S测序
主成分分析
Jianchang salted duck
high-throughput sequencing technology
16S sequencing
principal component analysis
作者简介
李家怡(2000-),女,本科在读,研究方向为食品科学与工程;通信作者:林巧(1978-),女,硕士,教授,研究方向为发酵与酿造。E-mail:66656736@qq.com。
