中国食品添加剂2025，Vol.36Issue(5)：10-17,8.DOI:10.19804/j.issn1006-2513.2025.5.002
基于高通量测序的预制菜微生物菌落结构研究
Analysis of microbial community structure of precooked dishes based on high-throughput sequencing
摘要
Abstract
To investigate the microbial community characteristics of different precooked dishes.The Sikun 2000 high-throughput sequencing platform was used to analyze the characteristics,diversity,and species abundance of microorganisms in four categories of precooked dishes from four categories(including shrimp,fish,chicken,and pork).The results indicated significant differences in the quantity and dominant microbial groups among the various types of precooked dishes.The common dominant phylum of the four types of precooked dishes was Proteobacteria,Psychrobacter(accounting for 29.05%of the total microbial community)was the dominant bacteria in shrimp precooked dishes.The main dominant bacterial genera in precooked fish dishes were Psychobacter(35.66%)and Aeromonas(17.49%).The majority of bacterial genera in precooked dishes containing pork and chicken were Chloroplast(38.93%)and Acinetobacter(40.93%),respectively.Alpha and Beta diversity analysis showed that the order of community richness and diversity was:shrimp＞fish＞pork＞chicken.PCA analysis showed that the microbial community structure of precooked dishes containing crayfish and fish were similar,but significantly different from that of precooked dishes containing pork and chicken.This study provides a theoretical basis for research on microbial diversity and pathogenic bacteria prevention and control in precooked dishes.关键词
预制菜/高通量测序/菌落结构/多样性Key words
precooked dishes/high-throughput sequencing/community structure/diversity分类
轻工业引用本文复制引用
赵芳,潘鹏云,郭梦雅,樊云霄,周康宁..基于高通量测序的预制菜微生物菌落结构研究[J].中国食品添加剂,2025,36(5):10-17,8.基金项目
国家市场监督管理总局技术保障专项项目(2023YJ23) （2023YJ23）
河南省科技厅科技攻关项目(232102411002) （232102411002）
河南省市场监督管理局科技计划项目(2023sj39) （2023sj39）
