食品与发酵工业 >

2023 , Vol. 49 >Issue 6: 201 - 209

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032267

研究报告

新疆伊犁地区肉羊屠宰过程中真菌多样性及交叉污染分析

  • 张昊伟 ,
  • 李宇辉 ,
  • 王霆 ,
  • 卢士玲 ,
  • 刘成江
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  • 1(石河子大学 食品学院,新疆 石河子,832000)
    2(新疆农垦科学院农产品加工重点实验室,新疆 石河子,832000)
    3(新疆农垦科学院农产品加工研究所,新疆 石河子,832000)
硕士(刘成江研究员和李宇辉副研究员为共同通信作者,E-mail:lcj_5@sohu.com;liyuhui615@sina.com)

收稿日期: 2022-05-08

  修回日期: 2022-05-25

  网络出版日期: 2023-04-14

基金资助

兵团重点领域科技攻关项目(2020AB012)

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Analysis of fungal diversity and cross-contamination during slaughtering of mutton sheep in Yili, Xinjiang

  • ZHANG Haowei ,
  • LI Yuhui ,
  • WANG Ting ,
  • LU Shiling ,
  • LIU Chengjiang
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  • 1(Food Collage, Shihezi University, Shihezi 832000, China)
    2(Institute of Agro-Products Processing Science and Technology Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China)
    3(Key Laboratory of Agro-Products Processing, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 83200, China)

Received date: 2022-05-08

  Revised date: 2022-05-25

  Online published: 2023-04-14

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摘要

真菌是导致肉制品腐烂和浪费的重要影响因素。为明确新疆伊犁地区肉羊屠宰加工过程中真菌分布、群落组成与交叉污染,采用单分子实时测序技术比较各加工环节中真菌群落结构的组成,进行群落结构相似性分析。结果表明,鉴定出的真菌类群属于8门、28纲、58目、109科、200属和269种,其中门水平优势类群为子囊菌门(Ascomycota, 61.15%)、属水平为德巴利氏酵母属(Debaryomyces, 26.77%)、种水平为德巴利氏酵母菌(Debaryomyces subglobosus, 26.77%)。以下样品间存在交叉污染:羊进栅栏和待宰区;排酸后胴体、分割肉、操作区、分割间刀具、分割案板、分割间工作人员手、分割间工作人员裙及屠宰间环境;排酸间环境和分割间环境。该研究通过分析屠宰加工过程中真菌污染情况,可为相关企业防治真菌性交叉污染提供参考。

关键词： 肉羊; 屠宰加工; 真菌多样性; 交叉污染

本文引用格式

张昊伟 , 李宇辉 , 王霆 , 卢士玲 , 刘成江 . 新疆伊犁地区肉羊屠宰过程中真菌多样性及交叉污染分析[J]. 食品与发酵工业, 2023 , 49(6) : 201 -209 . DOI: 10.13995/j.cnki.11-1802/ts.032267

Abstract

Fungus is one of main factors causing spoilage and waste in meat products. In order to clarify the distribution, community composition and cross-contamination of fungi during slaughtering and processing of mutton sheep in Yili, Xinjiang, single-molecule real-time sequencing technology was used to compare the composition of fungal community in each processing link, and to analyze the similarity of community structure. The results showed that eight phyla, 28 classes, 58 orders, 109 families, 200 genera, and 269 species were identified by the analysis of fungal community, among which the dominant fungi at the phylum level were Ascomycota (61.15%), at genus level was Debaryomyces (26.77%), and at species level was Debaryomyces subglobosus (26.77%). Cross-contamination exists between the following samples: sheep entering the fence and slaughtering area; matured carcasses, meat cuts, operating area, cutting room knives, cutting boards, cutting room staff hands, cutting room staff skirts and slaughterhouse environment; matured room environment and segmentation room environment. By analyzing the fungal contamination during slaughtering and processing, this study can provide reference for related enterprises to prevent and control fungal cross-contamination.

Key words： mutton sheep; slaughtering and processing; fungal diversity; cross-contamination

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