冰鲜鸽肉贮藏过程中的微生物菌群多样性

采用Ion Torrent PGM高通量测序技术，从分子水平上对冰鲜鸽肉贮藏过程中的细菌在4 ℃与37 ℃ 2 种增菌温度下的细菌群落结构、丰度及演替规律进行深入研究。结果表明：在整个贮藏过程中，4 ℃与37 ℃增菌处理的结果表明：在门水平上，冰鲜鸽肉中的微生物菌群均以变形菌门、厚壁菌门、拟杆菌门为优势菌门，其中变形菌门占比达78%；在科水平上，4 ℃增菌条件下，假单胞菌科、莫拉氏菌科、假诺卡氏科及肠杆菌科为优势菌科，37℃增菌条件下，气单胞菌科、动球菌科、肠杆菌科及假单胞菌科为优势菌科，占比最多的为假单胞菌科。2 种增菌温度下细菌群落的多样性及菌群结构变化反映了冰鲜鸽肉潜在的安全风险，可用于冰鲜鸽肉冷藏过程或贮藏过程中温度失控情况下的质量管理。

Diversity of Microbial Flora of Chilled Pigeon Meat during Storage

The microbial community diversity, abundance and succession in chilled pigeon during storage were studied at the molecular level through high-throughput sequencing using the Ion Torrent Personal Genome Machine (PGM). Bacterial enrichment culture was conducted at 4 or 37 ℃. The results showed that Proteobacteria (78%), Firmicutes and Bacteroidetes were identified as the dominant bacteria at the phylum level duing the whole storage period for both culture temperatures. At the family level, Pseudomonadaceae, Moraxellaceae, Pseudonocardiaceae and Enterobacteriaceae were the dominant bacteria for 4 ℃ enrichment temperature, while Aeromonadaceae, Planococcaceae, Enterobacteriaceae and Pseudomonadaceae were dominant when they were enriched at 37 ℃. Pseudomonadaceae was the most dominant family. The changes in bacterial community diversity and structure could reflect the potential safety risk of chilled pigeon and therefore provide a theoretical basis for the effective implementation of chilled pigeon quality and safety monitoring when temperature is out of control during storage.