食品与机械2023，Vol.39Issue(12)：109-116,8.DOI:10.13652/j.spjx.1003.5788.2023.80338
肉枣加工过程中细菌群落消长规律
The growth and decline of bacterium during the processing of meat jujube
摘要
Abstract
Objective:In order to determine the key control points that cause samples bagging and strengthen the prevention and control of microbial contamination during the processing of meat dates.Methods:Traditional microbial culture method combined with high-throughput DNA sequencing method was used to analyze the changes of bacterium during the processing of meat jujube and swollen bag of samples.Results:The total number of colonies basis was low in soft bones,while in the chicken skin reached to 9.10×104 CFU/g.And the total number of colonies decreased to 30 CFU/g after cooking,but increased significantly after vacuum packaging,indicated a greater risk of contamination in the vacuum packaging process.The swollen bag samples showed a significant increase in the number of bacterium,which ranged from 1.03 × 106～3.30 × 106 CFU/g.Acinetobacter,Psychrobacter and Pseudomona were the dominant spoilage bacteria in meat products.Staphylococcus was the dominant bacteria in the samples during processing(Y8～Y12),with the relative abundance decreasing to 0.02％after sterilization.The swollen bag samples(P1～P3)were dominated by Virgibacillus,with an average relative abundance of 99.37％.It was firstly founded in samples after sausage-filling(Y8)and with an increase of relative abundance after sterilization.Conclusion:The sausage-filling and packaging processes may be the critical points of contamination in the processing of meat jujube.关键词
肉枣/传统培养法/高通量测序/胀袋/细菌多样性Key words
meat jujube/traditional culture method/high-throughput sequencing/swollen bag/bacterial diversity引用本文复制引用
周晓,尹含靓,谭益升,孙军华,刘洋..肉枣加工过程中细菌群落消长规律[J].食品与机械,2023,39(12):109-116,8.基金项目
国家重点研发计划项目(编号:2019YFC1606200) （编号:2019YFC1606200）
