泡椒凤爪加工过程中细菌群落组成及变化分析

该研究采用传统培养法结合高通量测序法分析了泡椒凤爪加工过程每一个步骤中细菌数量及群落组成的变化，以确定其加工过程中的主要污染及微生物组成情况。结果表明：Y5（切分）是重要污染环节，菌落总数增加至2.20×104 CFU/g。Y9（真空包装）菌落总数（30 CFU/g）较Y7、Y8增加，且细菌多样性最高（Shannon=7.82），可能是真空包装过程给产品带来了一定的污染。Acinetobacter（不动杆菌属）、Pseudomonas（假单胞菌属）和Psychrobacter（嗜冷杆菌属）等是泡椒凤爪加工过程中的优势菌属，平均相对丰度分别为21.50%，9.29%，5.99%。而Y10（辐照杀菌后成品）中相对丰度较高的菌属包括具有一定的产蛋白酶和脂肪酶能力的Acinetobacter（不动杆菌属）（3.23%）、Serratia（沙雷氏菌属）（4.86%）、Staphylococcus（葡萄球菌属）（6.26%）和Bacillus（芽孢杆菌属）（4.59%），其中部分菌属还包含致病菌株，在储藏及销售过程可能会给产品带来质量及安全问题。研究结果加深了对泡椒凤爪加工过程中微生物污染及群落组成的认识，可为后续泡椒凤爪微生物污染防控及产品品质和安全性提升提供一定的理论依据。

Analysis of Bacterial Community Composition and Changes at Each Step in the Processing of Pickled Chicken Feet

The traditional culture method combined with high-throughput DNA sequencing was used to analyze changes in the bacterial quantity and community composition with each step in the processing of pickled chicken feet, to determine the main contamination sources and microbial compositions during the process. Sample Y5 (indicative of the slicing step) experiences the most contamination, with the total number of colonies in the sample increasing to 2.20×104 CFU/g. The total number of colonies (30 CFU/g) in sample Y9 (representing the vacuum packaging step) is higher than those of samples Y7 and Y8, and the bacterial diversity in Y9 is the highest (Shannon=7.82). The vacuum packaging process may cause some product contamination. Acinetobacter, Pseudomonas, and Psychrobacter are the dominant bacteria in the processing of pickled chicken feet, with average relative abundance values of 21.50%, 9.29% and 5.99%, respectively. The relatively abundant bacteria genera in Y10 (end-product after sterilization by irradiation) include Acinetobacter (3.23%), Serratia (4.86%), Staphylococcus (6.26%) and Bacillus (4.59%), which produce various proteases and lipases. Some of these genera also include pathogenic strains, which may raise quality and safety concerns for products during storage and sale. These research results contribute to deeper understanding of the microbial community compositions during pickled chicken feet processing, and can provide a theoretical basis guiding efforts to prevent and control microbial food contamination and improve product quality and safety.