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Dynamic Changes of Bacterial Communities and Microbial Association Networks in Ready-to-Eat Chicken Meat during Storage

文献类型： 外文期刊

作者： Qiu, Mengjia 1 ; Xiao, Xingning 2 ; Xiao, Yingping 2 ; Ma, Jiele 2 ; Yang, Hua 2 ; Jiang, Han 3 ; Dong, Qingli 1 ; Wang, Wen 2 ;

作者机构： 1.Univ Shanghai Sci & Technol, Sch Hlth Sci & Engn, Shanghai 200093, Peoples R China

2.Zhejiang Acad Agr Sci, Inst Agroprod Safety & Nutr, State Key Lab Managing Biot & Chem Threats Qual &, MOA Lab Qual & Safety Risk Assessment AgroProd Ha, Hangzhou 310021, Peoples R China

3.China Jiliang Univ, Coll Life Sci, Key Lab Specialty Agriprod Qual & Hazard Controll, Hangzhou 310018, Peoples R China

关键词： ready-to-eat chicken meat; bacterial community; microbial association networks; high-throughput sequencing; 16S rDNA

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 22 期

页码：

收录情况： SCI

摘要： Ready-to-eat (RTE) chicken is a popular food in China, but its lack of food safety due to bacterial contamination remains a concern, and the dynamic changes of microbial association networks during storage are not fully understood. This study investigated the impact of storage time and temperature on bacterial compositions and microbial association networks in RTE chicken using 16S rDNA high-throughput sequencing. The results show that the predominant phyla present in all samples were Proteobacteria and Firmicutes, and the most abundant genera were Weissella, Pseudomonas and Proteus. Increased storage time and temperature decreased the richness and diversity of the microorganisms of the bacterial communities. Higher storage temperatures impacted the bacterial community composition more significantly. Microbial interaction analyses showed 22 positive and 6 negative interactions at 4 degrees C, 30 positive and 12 negative interactions at 8 degrees C and 44 positive and 45 negative interactions at 22 degrees C, indicating an increase in the complexity of interaction networks with an increase in the storage temperature. Enterobacter dominated the interactions during storage at 4 and 22 degrees C, and Pseudomonas did so at 22 degrees C. Moreover, interactions between pathogenic and/or spoilage bacteria, such as those between Pseudomonas fragi and Weissella viridescens, Enterobacter unclassified and Proteus unclassified, or those between Enterobacteriaceae unclassified and W.viridescens, were observed. This study provides insight into the process involved in RTE meat spoilage and can aid in improving the quality and safety of RTE meat products to reduce outbreaks of foodborne illness.

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