Hwang Bo Kyoung, Choi HyeLim, Choi Sang Ho, Kim Bong-Soo
Department of Agricultural Biotechnology, Center of Food Safety and Toxicology, Seoul National University, Seoul, South Korea.
Department of Life Science, Multidisciplinary Genome Institute, Hallym University, Chuncheon, South Korea.
Front Microbiol. 2020 Jul 22;11:1657. doi: 10.3389/fmicb.2020.01657. eCollection 2020.
Beef is one of the most consumed food worldwide, and it is prone to spoilage by bacteria. This risk could be caused by resident microbiota and their alterations in fresh beef meat during processing. However, scarce information is available regarding potential spoilage factors due to resident microbiota in fresh beef meat. In this study, we analyzed the microbiota composition and their predicted functions on fresh beef meat. A total of 120 beef meat samples (60 fresh ground and 60 non-ground beef samples) were collected from three different sites in South Korea on different months, and the microbiota were analyzed by the MiSeq system. Our results showed that although the microbiota in beef meat were varied among sampling site and months, the dominant phyla were the same with shared core bacteria. Notably, psychrotrophic genera, related to spoilage, were detected in all samples, and their prevalence increased significantly in July. These genera could inhibit the growth of other microbes with using glucose by fermentation. The results of this study extend our understanding of initial microbiota in fresh beef meat and potential functions influencing spoilage and can be useful to develop the preventive measures to reduce the spoilage of beef meat products.
牛肉是全球消费最多的食物之一，且容易被细菌腐败。这种风险可能是由新鲜牛肉在加工过程中固有微生物群及其变化引起的。然而，关于新鲜牛肉中固有微生物群导致的潜在腐败因素的信息却很少。在本研究中，我们分析了新鲜牛肉中的微生物群组成及其预测功能。从韩国三个不同地点在不同月份共采集了120份牛肉样本（60份新鲜绞碎牛肉和60份未绞碎牛肉样本），并通过MiSeq系统分析了微生物群。我们的结果表明，尽管牛肉中的微生物群在采样地点和月份之间存在差异，但优势菌门相同，且有共同的核心细菌。值得注意的是，在所有样本中都检测到了与腐败相关的嗜冷菌属，其在7月份的流行率显著增加。这些菌属可以通过发酵利用葡萄糖来抑制其他微生物的生长。本研究结果扩展了我们对新鲜牛肉中初始微生物群及其影响腐败的潜在功能的理解，有助于制定预防措施以减少牛肉制品的腐败。
