Combined propidium monoazide pretreatment with high-throughput sequencing evaluated the bacterial diversity in chicken skin after thermal treatment.
bacterial diversity
chicken skin
high-throughput sequencing
propidium monoazide pretreatment
thermal treatment
Journal
Journal of applied microbiology
ISSN: 1365-2672
Titre abrégé: J Appl Microbiol
Pays: England
ID NLM: 9706280
Informations de publication
Date de publication:
Dec 2019
Dec 2019
Historique:
received:
12
01
2019
revised:
09
04
2019
accepted:
23
04
2019
pubmed:
27
8
2019
medline:
28
1
2020
entrez:
27
8
2019
Statut:
ppublish
Résumé
The purpose of this experiment was to study the bacterial diversity and predominance of spoilage bacteria in chicken skin at different thermal treatment temperatures (60, 70, 80, 90, 100, 110, 120°C). Bacteria in chicken skin was collected, then propidium monoazide treatment to remove the DNA of dead cell, total DNA was extracted by Tiandz Bacterial DNA Kit, and investigated by high-throughput sequencing of the v3/v4 regions of the 16S rDNA gene. A total of 796 008 high-quality bacterial sequences were obtained for assessing the microbial diversity of chicken skin from seven thermal treatment group and control group. The results showed that the bacterial diversity in chicken skin at 90°C was lowest. And Acinetobacter (25·88%), Clostridium (20·70%), Bacteroides (13·93%) and Myroides (13·13%) were the main flora at 25°C; The Clostridium was dominant genus of the samples heat-treated by 60, 70, 80 and 90°C, the proportion of this genus were up to 64·86, 77·42, 52·22 and 87·30% respectively. The Bacillus was the main flora of the samples heat-treated by 100, 110 and 120°C, and the relative percentages were 39·44, 79·61 and 45·96% respectively. In addition, high-temperature-resistant Serratia was found in chicken skin. The study revealed that the relationship between thermal treatment temperature and bacterial diversity and dominant spoilage bacteria in chicken skin, which had a strong guiding significance for the control and prediction of micro-organisms in foods. The results of this paper could provide a theoretical basis for meat products containing chicken skin, including the safe use of chicken skin, determination of sterilization process parameters and selection of preservatives for compounding, which has strong practicality in China.
Substances chimiques
Azides
0
DNA, Bacterial
0
RNA, Ribosomal, 16S
0
propidium monoazide
0
Propidium
36015-30-2
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
1751-1758Subventions
Organisme : Research on key technologies of heat-resistant microbial control
ID : 30801012
Informations de copyright
© 2019 The Society for Applied Microbiology.
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