高通量测序分析冷鲜滩羊肉储藏过程中的细菌群落多样性

通过Illuminu测序技术对滩羊肉贮藏过程中菌群的16S rRNA基因V3区进行测序,探讨冷鲜滩羊肉在贮藏过程中细菌的菌群组成,以及随着储藏时间延长其优势菌群的变化。结果表明:滩羊肉在贮藏过程中其微生物菌群变化具有多样性;三个不同贮藏时期滩羊肉的微生物都是由11个细菌门、23个纲、35个属组成,但是不同时期的细菌的丰富度不同,随着储存时间延长,到第8 d时,冷鲜滩羊肉表面的主要类群为变形菌门(Proteobacteria)占71.59%,厚壁菌门(Firmicutes)占23.15%。其中Proteobacteria类群随着储藏时间的增加呈现减少的趋势,而Firmicutes菌群变化趋势与之相反。随着储藏时间变化,滩羊肉贮藏中主要腐败菌为假单胞菌属(Pseudomonas spp.)、不动杆菌属(Acinetobacter spp.)、嗜冷杆菌属(Psychrobacter spp.)、肠杆菌属(Enterobacteriaceae spp.)、热死环丝菌(Brochothrix spp.)、乳酸菌属(Lactobacillus spp.)。其中假单胞菌属(Pseudomonas spp.)是造成冷鲜滩羊肉腐败变质的主要优势菌。 

Analysis of bacterial community diversity in cold fresh Tan lamp during different storage time using pyrosequencing

The Bacteria composition of Tan lamb and predominant flora changes with storage time extension were discussed by sequencing the microbial community of Tan lamb during the storage with Illuminu sequencing technology.The results indicated that the microbial flora showed diversity during the storage of Tan lamb. The microorganisms in the Tan lamb were constituted of 11 phylum of bacteria,23 classes and 35 genuses during its different storage periods,but it has showed different richness of bacteria in the different periods.With the extension of storage time,in the 8th day,the main bacterial populations on the surface of the cold fresh Tan lamb were:71.59% Proteobacteria; 23.15% Firmicutes.The proteobacteria showed a decreasing trend with increase of storage time,but the Firmicutes changed in contrary. As the storage time increased,the Pseudomonas in Proteobacteria accounting for the most of the bacteria,which was the Specific Spoilage Organisms that caused clod fresh Tan lamb's corruption.