Food and Fermentation Industries >

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

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

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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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

Cite this article

ZHAO Fang , ZHOU Kangning , HAO Lihua , PAN Pengyun , YANG Tianyu . Analysis of microbial community structure of precooked dishes based on high-throughput sequencing technology[J]. Food and Fermentation Industries, 2025 , 51(24) : 178 -186 . DOI: 10.13995/j.cnki.11-1802/ts.042526

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