Säde Elina, Penttinen Katri, Björkroth Johanna, Hultman Jenni
Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Finland.
Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Finland.
Food Microbiol. 2017 Apr;62:147-152. doi: 10.1016/j.fm.2016.10.004. Epub 2016 Oct 3.
Understanding the factors influencing meat bacterial communities is important as these communities are largely responsible for meat spoilage. The composition and structure of a bacterial community on a high-O modified-atmosphere packaged beef product were examined after packaging, on the use-by date and two days after, to determine whether the communities at each stage were similar to those in samples taken from different production lots. Furthermore, we examined whether the taxa associated with product spoilage were distributed across production lots. Results from 16S rRNA amplicon sequencing showed that while the early samples harbored distinct bacterial communities, after 8-12 days storage at 6 °C the communities were similar to those in samples from different lots, comprising mainly of common meat spoilage bacteria Carnobacterium spp., Brochothrix spp., Leuconostoc spp. and Lactococcus spp. Interestingly, abundant operational taxonomic units associated with product spoilage were shared between the production lots, suggesting that the bacteria enable to spoil the product were constant contaminants in the production chain. A characteristic succession pattern and the distribution of common spoilage bacteria between lots suggest that both the packaging type and the initial community structure influenced the development of the spoilage bacterial community.
了解影响肉类细菌群落的因素很重要，因为这些群落很大程度上导致了肉类变质。对高氧改良气氛包装牛肉产品包装后、保质期当天及之后两天的细菌群落组成和结构进行了检测，以确定每个阶段的群落是否与来自不同生产批次的样本中的群落相似。此外，我们还研究了与产品变质相关的分类群在不同生产批次中的分布情况。16S rRNA扩增子测序结果表明，虽然早期样本中含有不同的细菌群落，但在6℃下储存8-12天后，这些群落与来自不同批次样本中的群落相似，主要由常见的肉类腐败细菌肉杆菌属、热杀索丝菌属、明串珠菌属和乳球菌属组成。有趣的是，与产品变质相关的大量可操作分类单元在不同生产批次之间是共享的，这表明能够使产品变质的细菌是生产链中持续存在的污染物。不同批次之间常见腐败细菌的特征演替模式和分布表明，包装类型和初始群落结构都影响了腐败细菌群落的发展。
