冷鲜马肉贮藏过程中细菌群落演替规律分析

郁亚昕; 赵晓风; 邢扬; 张兴隆; 张鹏; 那森巴雅尔; 孙文秀

doi:10.19554/j.cnki.1001-3563.2025.11.010

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包装工程（技术栏目） ›› 2025, Vol. 46 ›› Issue (11) : 89-98. DOI: 10.19554/j.cnki.1001-3563.2025.11.010

农产品保鲜与食品包装

冷鲜马肉贮藏过程中细菌群落演替规律分析

郁亚昕, 赵晓风, 邢扬, 张兴隆, 张鹏, 那森巴雅尔, 孙文秀

作者信息 +

Analysis of Bacterial Community Succession Pattern during Storage of Chilled Horsemeat

YU Yaxin, ZHAO Xiaofeng, XING Yang, ZHANG Xinglong, ZHANG Peng, NASEN Bayaer, SUN Wenxiu

Author information +

文章历史 +

摘要

目的基于冷鲜马肉的腐败指标、优势腐败菌群及其相关性分析,为开发冷鲜马肉品质控制技术提供依据。方法分别在第0、3、6、9、13天各取10份样品,对冷鲜马肉的菌落总数等腐败指标进行测定,并运用16S rRNA高通量测序技术解析菌群组成及其与腐败指标的相关性。结果在整个贮藏过程中,菌落总数和挥发性盐基氮含量从2.21 lg(CFU/g)和6.30 mg/100 g上升至6.19 lg(CFU/g)和17.27 mg/100 g。通过Alpha和Beta多样性分析可知,随着储藏时间的延长,样品中微生物群落的丰富度呈现下降趋势;在门水平上,变形菌门逐渐占据主导地位;属水平上假单胞菌属在储藏后期成为主要的腐败菌群。通过物种组成差异性和微生物互作网络分析,进一步证实了假单胞菌属在冷鲜马肉腐败过程中的核心作用。相关性研究表明,冷鲜马肉的腐败进程与优势腐败菌群的演替具有显著关联。结论假单胞菌属作为冷鲜马肉托盘包装下的优势菌属与其品质劣变有显著关系,该研究为优化冷鲜马肉的保鲜技术和提升产品质量提供了科学依据。

Abstract

Based on the analysis of spoilage indexes, dominant spoilage flora and their correlation of chilled horsemeat, the work aims to provide a basis for the development of quality control technology of chilled horsemeat. Ten samples were taken on days 0, 3, 6, 9 and 13, respectively, to determine the total colony count and other spoilage indexes of chilled horsemeat, and the 16S rRNA high-throughput sequencing technology was used to analyze the composition of the flora and its correlation with the spoilage indexes. Throughout the storage process, the total number of colonies and volatile saline nitrogen content increased from 2.21 lg(CFU/g) and 6.30 mg/100 g to 6.19 lg(CFU/g) and 17.27 mg/100 g. Alpha and Beta diversity analyses showed that the abundance of microbial communities in the samples showed a decreasing trend with the prolongation of the storage time. The phylum Proteobacteria gradually dominated at the phylum level and the genus Pseudomonas spp. became the main spoilage flora at the late storage stage at the genus level. The central role of Pseudomonas spp. in the spoilage process of chilled horsemeat was further confirmed by the analysis of species composition variability and microbial interactions network. Correlation studies showed that the spoilage process of chilled horsemeat was significantly associated with the succession of the dominant spoilage flora. Pseudomonas spp. as the dominant bacterial genus under tray packaging of chilled horsemeat is significantly related to its quality deterioration, and this study provides a scientific basis for optimizing the preservation technology of chilled horsemeat and improving the quality of the product.

导出引用

郁亚昕, 赵晓风, 邢扬, 张兴隆, 张鹏, 那森巴雅尔, 孙文秀. 冷鲜马肉贮藏过程中细菌群落演替规律分析[J]. 包装工程（技术栏目）. 2025, 46(11): 89-98 https://doi.org/10.19554/j.cnki.1001-3563.2025.11.010

YU Yaxin, ZHAO Xiaofeng, XING Yang, ZHANG Xinglong, ZHANG Peng, NASEN Bayaer, SUN Wenxiu. Analysis of Bacterial Community Succession Pattern during Storage of Chilled Horsemeat[J]. Packaging Engineering. 2025, 46(11): 89-98 https://doi.org/10.19554/j.cnki.1001-3563.2025.11.010

中图分类号： TB32 TS251.1

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