Food and Fermentation Industries >

2020 , Vol. 46 >Issue 24: 24 - 30

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024560

Microbial community diversity in egg curds with different shelf life revealed by Illumina MiSeq sequencing

  • SONG Sijia ,
  • HUANG Ziyu ,
  • LIN Yingying ,
  • GUO Huiyuan
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  • 1(Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy (Ministry of Education),College of Food Science and Nutritional Engineering,China Agricultural University, Beijing 100083, China)
    2(Beijing Laboratory for Food Quality and Safety, China Agricultural University, Beijing 100083, China)

Received date: 2020-05-26

  Revised date: 2020-09-02

  Online published: 2021-01-13

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Abstract

To investigate the dominant bacteria that caused the deterioration of egg curd and the microbial species that caused the difference in shelf life of egg curd, Illumina MiSeq sequencing was applied to analyze the microbial community diversity in three groups of spoiled egg curd with different shelf life. The results indicated that Firmicutes were the dominant phylum in these three groups of egg curd, and the abundances of Firmicutes in the 15 d group, 22 d group and 29 d group were 96.73%, 87.55% and 70.94%, respectively. At the genus level, the most abundant bacteria in the 15 d group, 22 d group, and 29 d group were Bacillus, which accounted for 33.14%, 47.38%, and 68.85% in each group, respectively. Therefore, Bacillus was the most dominant spoilage bacteria in egg curd. In addition, the dominant spoilage bacteria also included Lactobacillus and Clostridium_sensu_stricto_13, which can accelerate the deterioration of egg curd. They were the main bacteria that caused the shelf life difference of egg curd and should be paid close attention to in the sterilization process.

Key words： egg curd; Illumina MiSeq sequencing; microbial community diversity; Bacillus; Lactobacillus; Clostridium_sensu_stricto_13

Cite this article

SONG Sijia , HUANG Ziyu , LIN Yingying , GUO Huiyuan . Microbial community diversity in egg curds with different shelf life revealed by Illumina MiSeq sequencing[J]. Food and Fermentation Industries, 2020 , 46(24) : 24 -30 . DOI: 10.13995/j.cnki.11-1802/ts.024560

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