食品与发酵工业 >

2025 , Vol. 51 >Issue 24: 178 - 186

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042526

研究报告

基于高通量测序的预制菜微生物菌群结构分析

  • 赵芳 ,
  • 周康宁 ,
  • 郝莉花 ,
  • 潘鹏云 ,
  • 杨天宇
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  • 1(河南省产品质量检验技术研究院,河南 郑州,450047)
    2(河南豫检国产装备平台科技有限公司,河南 郑州,450047)
    3(华中师范大学 化学学院,湖北 武汉,430079)
第一作者:硕士,高级工程师(郝莉花高级工程师为通信作者,E-mail:15903684712@126.com)

收稿日期: 2025-02-26

  修回日期: 2025-05-08

  网络出版日期: 2026-01-12

基金资助

国家市场监督管理总局技术保障专项项目(2023YJ23);河南省科技厅科技攻关项目(232102411002);河南省市场监督管理局科技计划项目(2023sj39)

收起

Analysis of microbial community structure of precooked dishes based on high-throughput sequencing technology

  • ZHAO Fang ,
  • ZHOU Kangning ,
  • HAO Lihua ,
  • PAN Pengyun ,
  • YANG Tianyu
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  • 1(Henan Institute of Product Quality Supervision and Inspection Technology, Zhengzhou 450047, China)
    2(Henan YuJian Domestic Equipment Platform Technology Co.Ltd., Zhengzhou 450047, China)
    3(College of Chemistry, Central China Normal University, Wuhan 430079, China)

Received date: 2025-02-26

  Revised date: 2025-05-08

  Online published: 2026-01-12

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摘要

该研究旨在探究不同种类预制菜的微生物菌群结构和多样性。利用Illumina高通量测序平台,对四类69个预制菜样本(猪肉类、鸡肉类、鱼肉类、虾肉类)进行了微生物多样性及菌群结构分析。结果表明,检测到的25 162个操作分类单元(operational taxonomic unit, OTU)中共有四类预制菜OTU仅占0.84%,说明预制菜中微生物物种多样性高但其组成具有独特性。经Alpha和Beta多样性分析,猪肉类预制菜微生物多样性高,鱼肉类微生物多样性低,鸡肉类微生物多样性最丰富且分布最均匀,虾肉类预制菜微生物种类少且均匀度低,畜禽类预制菜(猪肉类、鸡肉类)与水产类预制菜(鱼肉类、虾肉类)在主成分分析图中分离度明显。在优势菌群方面,变形菌门(Proteobacteria)是四类预制菜中丰度最高的优势菌,鸡肉类预制菜中不动杆菌属(Acinetobacter)丰度最高,虾肉类预制菜含有较高丰度的明串珠菌属(Leuconostoc),鱼肉类预制菜含有较高丰度的嗜冷杆菌属(Psychrobacter)和金黄杆菌属(Chryseobacterium),猪肉类预制菜含有较高丰度的芽孢杆菌(Bacillus)。聚类结果表明,猪肉类和鸡肉类预制菜在微生物群落结构上具有一定的相似性。这为预制菜微生物安全控制及品质保障提供了重要的理论依据和数据支持。

关键词： 预制菜; 高通量测序; 微生物群菌群结构; 多样性; 16S rDNA

本文引用格式

赵芳 , 周康宁 , 郝莉花 , 潘鹏云 , 杨天宇 . 基于高通量测序的预制菜微生物菌群结构分析[J]. 食品与发酵工业, 2025 , 51(24) : 178 -186 . DOI: 10.13995/j.cnki.11-1802/ts.042526

Abstract

This research focuses on the microbial community structure and diversity of different types of precooked dishes.The microbial diversity and community structure in 69 samples from four categories (pork-based, chicken-based, fish-based, and shrimp-based) were analyzed by the Illumina high-throughput sequencing platform.Results showed that 25 162 OTUs were identified, of which only 0.84% were shared across the four precooked dishes, indicating both high overall species richness and distinct community assemblages among precooked dishes.Alpha and Beta diversity analyses showed that pork-based precooked dishes had the highest microbial richness, while fish-based precooked dishes exhibited the lowest.Chicken-based precooked dishes demonstrated the most even distribution, and shrimp-based precooked dishes had the fewest taxa and the lowest evenness.Principal component analysis (PCA) revealed a clear separation between livestock-derived (pork and chicken) and aquatic-derived (fish and shrimp) precooked dishes.At the phylum level, Proteobacteria dominated across all precooked dishes.At finer taxonomic resolution, chicken-based precooked dishes were enriched in Acinetobacter, shrimp-based precooked dishes in Leuconostoc, fish-based precooked dishes in Psychrobacter and Chryseobacterium, and pork-based precooked dishes in Bacillus.Cluster analysis further showed that the microbial communities of the pork- and chicken-based precooked dishes exhibited a certain degree of similarity.These findings provide an important theoretical framework and data support for microbial safety control and quality assurance in the production of precooked dishes.

Key words： precooked dishes; high-throughput sequencing; microbial community structure; diversity; 16S rDNA

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