Li Yuntao, Feng Yanhui, He Shan, Lv Chaotian, Li Huan, Zhang Bin
School of Food and Bioengineering, Bengbu University, Caoshan Road, Bengbu, 233030, Anhui Province, People's Republic of China.
Anhui Science and Technology University, Fengyang, 233100, People's Republic of China.
Curr Microbiol. 2025 Aug 6;82(9):439. doi: 10.1007/s00284-025-04323-w.
During the journey from the abattoir to the consumer, mutton is often exposed to temperature fluctuations. However, the effects of temperature variation on bacteria in mutton remain to be investigated. To address this gap, our study used high-throughput sequencing and quantitative PCR techniques to investigate the effects of repeated freezing (- 18 °C) and chilling (4 °C) on the bacterial community and quality of Hu sheep meat. Our findings revealed that the richness and evenness of the bacterial community in mutton were decreased with prolonged low-temperature treatment. Moreover, distinct dominant taxa were identified in freeze-chilled and frozen-stored mutton, with specific lineages, such as Pantoea agglomerans, exhibiting enrichment exclusively in the former. Additionally, freezing preservation markedly reduce the absolute abundance of bacteria, encompassing both pathogenic and spoilage bacteria, whereas freeze-chill cycles were shown to substantially increase the absolute abundance of bacteria including both pathogenic and spoilage bacteria. Notably, fluctuations in the relative abundance of bacterial taxa do not necessarily correspond to alterations in their absolute abundance.
在从屠宰场到消费者的过程中，羊肉常常会受到温度波动的影响。然而，温度变化对羊肉中细菌的影响仍有待研究。为了填补这一空白，我们的研究使用高通量测序和定量PCR技术，研究反复冷冻（-18°C）和冷藏（4°C）对湖羊肉细菌群落和品质的影响。我们的研究结果表明，随着低温处理时间的延长，羊肉中细菌群落的丰富度和均匀度降低。此外，在冻冷和冷冻储存的羊肉中鉴定出了不同的优势类群，特定的菌系，如成团泛菌，仅在前者中富集。此外，冷冻保存显著降低了包括致病细菌和腐败细菌在内的细菌绝对丰度，而冻融循环则显示会大幅增加包括致病细菌和腐败细菌在内的细菌绝对丰度。值得注意的是，细菌类群相对丰度的波动不一定与其绝对丰度的变化相对应。
