您好，欢迎访问江苏省农业科学院 机构知识库！
江苏省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Characterization of a microbial community developing during refrigerated storage of vacuum packed Yao meat, a Chinese traditional food

文献类型： 外文期刊

作者： Zhang, Yingtong 1 ; Yao, Yongjie 1 ; Gao, Leifeng 1 ; Wang, Zhouping 2 ; Xu, Baocai 1 ;

作者机构： 1.Yurun Grp, State Key Lab Meat Proc & Qual Control, Nanjing 211806, Jiangsu, Peoples R China

2.Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214000, Peoples R China

3.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China

关键词： Yao meat;Microbial spoilage;High-throughput sequencing;Microbial conununityList of chemical compounds studied in the article;Saline solution;Organic acids;Ammonia;Amine;Total volatile basic nitrogen;Glucose

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2018 年 90 卷

页码：

收录情况： SCI

摘要： Chinese traditional Yao meat (salted pork in jelly) is a popular food product with a unique taste and high nourishing value. Exploration of the microbial ecosystem in vacuum packaged Yao meat during refrigeration was conducted by high-throughput sequencing of the V4-V5 region of the 16S rRNA gene. A total of 673,965 sequences from 15 DNA samples were analyzed. More than 226 bacterial genera belonging to 13 phyla were identified, some of them typically associated with meat spoilage. The microbial community at the start of the experiment showed the lowest genetic diversity and was dominated by Bacillus. After one-week of refrigeration, Moraxellaceae, including Acinetobacter, Psychrobacter and other members, Enterobacteriaceae, and Pseudomonadaceae were the prevalent groups. The microbial community reached its highest diversity after two weeks in refrigerated storage. In the later stages of the storage period, an undetermined species of Enterobacteriaceae became predominant, and we suggest that this is the main contributor to Yao meat spoilage. Moreover, the community composition at the end of the experimental storage period was significantly different from that of previous time points. In conclusion, this meta-genomic analysis provides researchers and food industry with useful information regarding spoilage management of Yao meat.

  • 相关文献

[1]Effect of Processing on Taste Quality and Health-Relevant Functionality of Sweet Potato Tips. Cui Li,Liu Chun-quan,Li Da-jing,Song Jiang-feng,Cui Li,Liu Chun-quan,Li Da-jing,Song Jiang-feng. 2011

[2]Effect of Thiobacillus thioparus 1904 and sulphur addition on odour emission during aerobic composting. Lu, Yusheng,Li, Xia,Xu, Peizhi,Xie, Kaizhi,Sun, Lili,Wu, Hangtao,Sun, Wen. 2018

[3]Enzymatic Hydrolysis of Rice Straw Pretreated with Ammonia. Li, Jiayou,Ruan, Shanming,Cai, Liling,Yei, Xiaomei,Chang, Zhizhou. 2010

[4]Nitrogen gaseous emissions from farm effluent application to pastures and mitigation measures to reduce the emissions: a review. Li, J.,Luo, J.,Houlbrooke, D.,Lindsey, S.,Li, J.,Luo, J.,Shi, Y.,Wang, L.,Luo, J.,Li, Y..

[5]Preliminary evaluation of five elephant grass cultivars harvested at different time for sugar production. Li, Yuanyuan,Zhang, Yelong,Zheng, Hongbo,Zhang, Hongman,Du, Jian,Huang, He,Wu, Juanzi. 2015

[6]Identification of novel and salt-responsive miRNAs to explore miRNA-mediated regulatory network of salt stress response in radish (Raphanus sativus L.). Sun, Xiaochuan,Xu, Liang,Wang, Yan,Yu, Rugang,Luo, Xiaobo,Gong, Yiqin,Wang, Ronghua,Limera, Cecilia,Liu, Liwang,Sun, Xiaochuan,Xu, Liang,Luo, Xiaobo,Zhu, Xianwen,Zhang, Keyun. 2015

[7]Conserved miRNAs and Their Response to Salt Stress in Wild Eggplant Solanum linnaeanum Roots. Zhuang, Yong,Zhou, Xiao-Hui,Liu, Jun. 2014

[8]Characterization of miRNAs responsive to exogenous ethylene in grapevine berries at whole genome level. Zhao, Fanggui,Wang, Chen,Han, Jian,Zhu, Xudong,Li, Xiaopeng,Fang, Jinggui,Zhao, Fanggui,Wang, Xicheng.

作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：江苏省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台