Xiao Longquan, Cui Lin, Lapu Molazi, Bai Ting, Wang Juan, Guo Xiaoying, Liu Dayu, Liu Mingxue, Wang Xinhui
School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China.
Foods. 2025 May 7;14(9):1653. doi: 10.3390/foods14091653.
Microbial community succession is closely related to the corruption of meat, but there are few studies on microbial community assembly and their relationship with physicochemical indexes in meat during chilled storage (4 °C). This study aimed to investigate the mechanism of bacterial community assembly and the effect of microbial succession on quality changes during the preservation of goat meat. The results showed that the stochastic process was the primary driving mechanism during community construction. During the chilled storage, the predominant bacteria in the three groups at the genus level were and . With the extension of storage duration, the relative abundance of in samples from local markets and slaughterhouses increased rapidly and gradually acted as dominant flora during the succession process. Spearman correlation analysis revealed that exhibited a highly significant positive association with total volatile basic nitrogen (TVB-N) and a highly significant negative correlation with redness ( 0.01), which is crucial in the degradation of meat quality. These results provide guidance for regulating the microbial communities of goat meat during preservation by optimizing the storage conditions to delay the deterioration of goat meat.
微生物群落演替与肉类腐败密切相关，但关于冷藏（4℃）期间肉类微生物群落组装及其与理化指标关系的研究较少。本研究旨在探讨山羊肉保鲜过程中细菌群落组装机制及微生物演替对品质变化的影响。结果表明，随机过程是群落构建的主要驱动机制。冷藏期间，三组在属水平上的优势菌为 和 。随着储存时间的延长，来自当地市场和屠宰场样本中的 相对丰度迅速增加，并在演替过程中逐渐成为优势菌群。Spearman相关性分析表明， 与总挥发性盐基氮（TVB-N）呈极显著正相关，与红度呈极显著负相关（ 0.01），这在肉质降解中至关重要。这些结果为通过优化储存条件来调控山羊肉保鲜过程中的微生物群落，延缓山羊肉变质提供了指导。
