食品与发酵工业 >

2024 , Vol. 50 >Issue 24: 176 - 181

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038616

研究报告

基于Illumina MiSeq高通量测序分析电子束辐照对手撕牛肉微生物多样性的影响

  • 徐攀 ,
  • 王田田 ,
  • 张雁君 ,
  • 高鹏
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  • 1(四川省原子能研究院,四川 成都,610101)
    2(辐照保藏四川省重点实验室,四川 成都,610101)
    3(西南医科大学 基础医学院,四川 泸州,646000)
第一作者:硕士,助理研究员(高鹏副研究员为通信作者,E-mail:ppenggao@163.com)

收稿日期: 2024-01-17

  修回日期: 2024-02-02

  网络出版日期: 2024-12-30

基金资助

四川省自然科学基金项目(2023NSFSC0133);四川省省院省校科技合作项目(2024YFHZ0047)

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Effect of electron beam irradiation on microbial community diversity of shredded beef by Illumina MiSeq sequencing

  • XU Pan ,
  • WANG Tiantian ,
  • ZHANG Yanjun ,
  • GAO Peng
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  • 1(Sichuan Institute of Atomic Energy, Chengdu 610101, China)
    2(Irradiation Preservation Key Laboratory of Sichuan Province, Chengdu 610101, China)
    3(School of Basic Medical Sciences, Southwest Medical University, Luzhou 646000, China)

Received date: 2024-01-17

  Revised date: 2024-02-02

  Online published: 2024-12-30

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摘要

为探究高能电子束辐照对手撕牛肉菌落总数和微生物群落多样性的影响,采用不同剂量(0、2、5、8 kGy)电子束辐照处理真空包装手撕牛肉,测定贮藏期菌落总数,并运用Illumina MiSeq高通量测序技术对贮藏期群落结构进行分析。结果表明,辐照剂量增加,菌落总数减少,保质期延长。辐照剂量增加,微生物物种丰富度减少;贮藏时间延长,同样使微生物物种丰富度减少。在门水平,4个剂量组贮藏期优势菌群均为厚壁菌门和变形菌门。在属水平,辐照剂量增加,芽孢杆菌属和不动杆菌属相对丰度提高,肠杆菌属相对丰度减少;CK组和2 kGy组在贮藏期魏斯氏菌属相对丰度显著增加(P＜0.05);5 kGy组和8 kGy组芽孢杆菌属相对丰度随贮藏时间显著增加(P＜0.05)。该研究初步探讨了不同剂量辐照后手撕牛肉贮藏期微生物多样性变化规律,可为辐照杀菌技术应用于肉制品保鲜和货架期预测提供理论基础。

关键词： 电子束辐照; 高通量测序; 手撕牛肉; 贮藏; 微生物多样性

本文引用格式

徐攀 , 王田田 , 张雁君 , 高鹏 . 基于Illumina MiSeq高通量测序分析电子束辐照对手撕牛肉微生物多样性的影响[J]. 食品与发酵工业, 2024 , 50(24) : 176 -181 . DOI: 10.13995/j.cnki.11-1802/ts.038616

Abstract

To investigate the effect of high-energy electron beam irradiation on the total bacterial count and microbial community diversity of shredded beef, vacuum-packed shredded beef was irradiated with electron beams at different doses (0, 2, 5, 8 kGy).This study measured the total bacterial count during storage and analyzed the community structure using Illumina MiSeq high-throughput sequencing technology.Results demonstrated that as the irradiation dose increased, the total bacterial count decreased, consequently extending the shelf life of the product.The increase in irradiation dose reduced the richness of microbial species, and the extension of storage time also led to a decrease in richness.At the phylum level, Firmicutes and Proteobacteria were the dominant microbial communities during storage across all groups.At the genus level, increasing the irradiation dose resulted in an increased abundance of Bacillus and Acinetobacter, while the abundance of Enterobacterium decreased.The control (CK) and the 2 kGy group exhibited a significant increase in the abundance of Weissella during storage (P<0.05).In the 5 kGy and 8 kGy groups, the relative abundance of Bacillus significantly increased with storage time (P<0.05).This study provides a preliminary exploration of the changes in microbial diversity during the storage of shredded beef after irradiation and offers a theoretical foundation for the application of irradiation sterilization technology in the preservation of meat products and the prediction of shelf life.

Key words： electron beam irradiation; high-throughput sequencing;shredded beef; storage; microbial community diversity

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