Aim to investigate the changing patterns of bacterial community and the potential key spoilage bacteria in the storage process of sauced duck necks and wings in different regions, the sauced duck necks and wings on the market in bulk were taken from four different areas in Nanchang, and then stored at room temperature (20 ℃) for 2-6 days.Illumina MiSeq sequencing was used to analyze the bacterial 16S rDNA in 24 samples, resulting in total of 989 839 valid sequences, which were clustered into 458 operational taxonomic units.Bioinformatics analysis revealed the following findings:1) All samples are generally clustered according to geographical location, but samples from different types of sauced duck meat products and different storage times were relatively dispersed, suggesting that geographical location is the main factor affecting the microbial diversity of sauced duck meat products, and types and storage time are the other two factors;2) Weissella viridescens, Staphylococcus vitulinus, and Brochothrix thermophacta are the most abundant microorganisms in the sauced duck necks and wings, and they are common microorganisms in all samples, indicating that they may be the main spoilage microorganisms during the storage of sauced duck necks and wings.Using pure culture and molecular biology techniques, a bacterial strain (6-M) was isolated from sauced duck meat products and identified as W.viridescens, which was hypothesized to be a key decay-causing microorganism.This study provides a theoretical basis and strain resources for understanding the microbial spoilage mechanism of sauced duck necks and duck wings, as well as developing effective preservation strategies.
[1] CAI Z D, RUAN Y F, HE J, et al.Effects of microbial fermentation on the flavor of cured duck legs[J].Poultry Science, 2020, 99(9):4642-4652.
[2] 谢萍, 徐明生, 尹忠平, 等.散装酱卤鸭肉制品中特定腐败菌的确定[J].食品安全质量检测学报, 2016, 7(7):2895-2903.
XIE P, XU M S, YIN Z P, et al Determination of special spoilage organisms in bulk sauced duck products[J].Journal of Food Safety & Quality, 2016, 7(7):2895-2903.
[3] 陈丽, 王敬敬, 贺明君, 等.基于高通量测序分析玉米浸泡液细菌菌群结构及多样性[J].食品研究与开发, 2023, 44(17):178-181;217.
CHEN L, WANG J J, HE M J, et al.Bacterial community structure and diversity of corn soak solution based on high-throughput sequencing[J].Food Research and Development, 2023, 44(17):178-181;217.
[4] 彭玺, 冯凯, 厉舒祯, 等.宏基因组学技术与微生物群落多样性分析方法[J].科技导报, 2022, 40(3):99-111.
PENG X, FENG K, LI S Z, et al.Analytical methods for metagenomic technology and microbial community diversity[J].Science & Technology Review, 2022, 40(3):99-111.
[5] 谢萍, 徐明生, 尹忠平, 等.MiSeq测序研究散装酱卤鸭肉贮藏期间微生物群落多样性[J].现代食品科技, 2015, 31(11):120-126;106.
XIE P, XU M S, YIN Z P, et al.MiSeq sequencing to study the diversity of microflora in bulk-marinated duck meat during storage[J].Modern Food Science and Technology, 2015, 31(11):120-126;106.
[6] 李德红. 气调包装酱鸭食管优势腐败菌分离鉴定及抑菌研究[D].哈尔滨:哈尔滨商业大学, 2020.
LI D H.Isolation, identification and bacteriostasis of dominant spoilage bacteria in modified atmosphere packaging sauced duck's esophagus[D].Harbin:Harbin University of Commerce, 2020.
[7] 王志琦. 阚疃板鸡菌相分析及保鲜技术研究[D].合肥:合肥工业大学, 2022.
WANG Z Q.Study on microflora analysis and fresh-keeping technology of chicken[D].Hefei:Hefei University of Technology, 2022.
[8] 黄志远, 毛传亮, 万众, 等.储藏温度对石竹笋内生细菌多样性的影响[J].竹子学报, 2023, 42(2):48-55.
HUANG Z Y, MAO C L, WAN Z, et al.Effect of storage temperature on the diversity of endophytic bacteria in Phyllostachys nuda shoots[J].Journal of Bamboo Research, 2023, 42(2):48-55.
[9] EDGAR R C, HAAS B J, CLEMENTE J C, et al.Uchime improves sensitivity and speed of chimera detection[J].Bioinformatics, 2011, 27(16):2194-2200.
[10] ANUKAM K.Effects of ampicillin on the gut microbiome of an adult male as determined by 16S rRNA V4 metagenomics sequencing and greengenes bioinformatics suite[J].Journal of Advances in Microbiology, 2018, 7(4):1-18.
[11] 曾金秀, 尹红梅, 张权, 等.霉鱼源清酒乳杆菌的分离筛选及其在霉鱼发酵中的应用[J].食品与发酵工业, 2024, 50(6):56-64.
ZENG J X, YIN H M, ZHANG Q, et al.Isolation and identification of Lactobacillus sakei of traditional fermented bighead carp and its application in inoculated fermentation[J].Food and Fermentation Industries, 2024, 50(6):56-64.
[12] 杨婧, 李娜娜, 刘子恒, 等.高粱单宁对清香型大曲白酒发酵过程中真菌群落结构的影响[J].食品科技, 2022, 47(7):1-9.
YANG J, LI N N, LIU Z H, et al.Effect of sorghum tannin on fungi community structure during the brewing of Fen-flavor Daqu liquor[J].Food Science and Technology, 2022, 47(7):1-9.
[13] 肖岚, 何莲, 安潘宇, 等.萝卜丝入坛发酵对安岳坛子肉发酵过程中微生物演替变化的影响[J].食品工业科技, 2020, 41(20):72-78.
XIAO L, HE L, AN P Y, et al.Effects of fermentation of shredded radish in jar on bacterial diversity during the fermentation process of Anyue ceramic-pot sealed meat[J].Science and Technology of Food Industry, 2020, 41(20):72-78.
[14] YAO Y, ZHANG J M, DING X L.Partial beta-amylolysis retards starch retrogradation in rice products[J].Journal of Agricultural and Food Chemistry, 2003, 51(14):4066-4071.
[15] 黄郑朝. 中国不同区域传统发酵香肠细菌多样性及发酵用菌株筛选研究[D].郑州:河南农业大学, 2020.
HUANG Z C.Study on bacterial diversity of traditional fermented sausages in different regions of China and screening of fermentation strains[D].Zhengzhou:Henan Agricultural University, 2020.
[16] 庞春霞, 李艺, 虞任莹, 等.基于Illumina Miseq技术比较不同地区传统发酵大豆制品细菌多样性[J].食品工业科技, 2022, 43(8):133-140.
PANG C X, LI Y, YU R Y, et al.Comparison of bacterial diversity of traditional fermented soybean products from different regions based on Illumina Miseq technology [J].Science and Technology of Food Industry, 2022, 43(8):133-140.
[17] 李海燕, 白雯静, 尹盼盼, 等.基于16S rRNA基因的不同基原、不同产地甘草微生物群落特征分析[J].食品安全质量检测学报, 2023, 9(19):225-234.
LI H Y, BAI W J, YIN P P, et al.Microbial community characteristics analysis of licorice from different provenances and different habitats based on 16S rRNA gene[J].Journal of Food Safety and Quality, 2023, 9(19):225-234.
[18] 王瑾瑜. 基于高通量测序和机器学习方法解析酸面团微生物多样性[D].太原:山西大学, 2023.
WANG J Y.Analysis of microbial diversity of sour dough based on high-throughput sequencing and machine learning method[D].Taiyuan:Shanxi University, 2023.
[19] 丁珊珊, 蔡淑珍, 韩衍青, 等.绿色魏斯氏菌对真空包装低温火腿的致腐效应研究[J].南京农业大学学报, 2020, 43(1):164-171.
DING S S, CAI S Z, HAN Y Q, et al.Study on the spoilage effect of Weissella viridescens on vacuum-packed low-temperature ham[J].Journal of Nanjing Agricultural University, 2020, 43(1):164-171.
[20] ILLIKOUD N, ROSSERO A, CHAUVET R,et al.Genotypic and phenotypic characterization of the food spoilage bacterium Brochothrix thermosphacta[J].Food Microbiology, 2019, 81:22-31.
[21] 滕安国, 张芹, 蒋怡, 等.不同储藏时期香肠菌群结构的变化及优势腐败菌研究[J].现代食品科技, 2019, 35(2):40-46.
TENG A G, ZHANG Q, JIANG Y, et al.Studyies on the microbial profiles and dominant spoilage bacteria in sausage during different storage periods [J].Modern Food Science and Technology, 2019, 35(2):40-46.
