摘要
为探究市售气调包装卤鸡爪产品中的微生物多样性,采用宏基因组测序、16S rRNA测序和传统微生物分离培养相结合的方法对某品牌气调包装卤鸡爪中的微生物多样性进行研究。结果表明,诺卡菌在气调包装卤鸡爪中的相对丰度最高,为75.70%,经传统微生物纯培养法分离纯化,综合菌落形态特征、生理生化、基因表型与分子生物学特征,鉴定该诺卡菌菌株为鰤鱼诺卡菌。试验为掌握气调包装卤鸡爪中微生物污染及其细菌群落组成提供科学依据,并为同类气调包装酱卤肉制品产品微生物污染控制及品控提升提供参考依据。
To explore the microbial diversity in commercially available modified atmosphere packaged braised chicken feet,a combined method of metagenomic sequencing,16S rRNA sequencing,and traditional microbial isolation and cultivation was used to study the microbial diversity in a certain brand of modified atmosphere packaged braised chicken feet.The results showed that the relative abundance of Nocardia in modified atmosphere packaged braised chicken feet was the highest,at 75.70%.After isolation and purification using traditional microbial pure culture method,the strain of Nocardia was identified as Nocardia seriolae based on its colony morphology,physiological and biochemical characteristics,genetic phenotype,and molecular biology.It provides a scientific basis for understanding the microbial contamination and bacterial community composition of stewed chicken feet in modified atmosphere packaging,and provides a reference for the control of microbial contamination and the promotion of product control of the same kind of stewed meat products in modified atmosphere packaging.
作者
何娟
郝琴
李政
宋晟
高晗
周培华
HE Juan;HAO Qin;LI Zheng;SONG Sheng;GAO Han;ZHOU Peihua(Key Laboratory of Food Safety Monitoring and Early Warning of Hunan Province,Changsha 410007;Hunan Provincial Institute of Product and Goods Quality Inspection,Changsha 410007;Miluo City Food and Drug Inspection Institute,Yueyang 414400)
出处
《食品工业》
CAS
2024年第10期117-121,共5页
The Food Industry
基金
湖南省自然科学基金项目(2022JJ90028)。
关键词
气调包装卤鸡爪
菌相组成
诺卡菌
平板分离
modified atmosphere preservation bittern chicken feet
bacterial community composition
Nocardia
plate isolation method
作者简介
通信作者:郝琴。
