Analysis of microflora in fresh cut spinach at 4 ℃ by high throughputsequencing combined with traditional methods
YU Jie1,3, XIE Jing1,2,3,4*
1 (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) 2(Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment(Shanghai), Ministry of Agriculture, Shanghai 201306, China) 3(Shanghai Professional Technology Service Platformon Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China) 4 (National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China)
Abstract: In order to analyze the types and quantities of spoilage bacteria in fresh-cut spinach stored at 4 ℃, high-throughput sequencing and traditional methods (physiological, biochemical, and morphological characterization) were used. The results showed that at early stage of storage, Pseudomonadaceae (48.99% abundance) and Enterobacteriaceae (48.62% abundance) were dominant species. Moreover, the abundance of Pseudomonadaceae rose to 70.27% at the end of storage while the abundance of Enterobacteriaceae decreased to 21.75%, therefore, Pseudomonadaceae was dominant at the end of storage. Furthermore, Pseudomonas and Pantoea were dominant bacteria during early storage period, as their abundances reached 47.84% and 30.7%, respectively. Erwinia and Buttiauxella were the second dominant bacteria with abundances of 8.09% and 4.64%, respectively. At middle stage of storage, the abundances of Pseudomonas, Pantoea, Erwinia, and Buttiauxella reached 58.25%, 13.94%, 8.69%, and 9.73%, respectively. At the end of storage, Pseudomonas was dominant and accounted for 68.97%, while Pantoea, Erwinia, and Buttiauxella only accounted for 5.4%, 10.7%, and 4%, respectively. Therefore, Pseudomonas was the main dominant spoilage bacteria. Additionally, compared with traditional methods, high-throughput detection technology can accurately quantify and identify DNA components, and also improve precisions and save time.
郁杰,谢晶. 高通量测序结合传统方法分析4℃下鲜切菠菜的菌群变化[J]. 食品与发酵工业, 2019, 45(9): 183-189.
YU Jie,XIE Jing. Analysis of microflora in fresh cut spinach at 4 ℃ by high throughputsequencing combined with traditional methods[J]. Food and Fermentation Industries, 2019, 45(9): 183-189.
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2019, Vol. 45 
