气调包装狮子头冷藏过程中微生物变化及菌群结构分析

李冉; 朱和源; 叶可萍; 周光宏; 李春保

doi:10.13386/j.issn1002-0306.2020070316

气调包装狮子头冷藏过程中微生物变化及菌群结构分析

Analysis of Microbial Counts and Bacterial Community in Modified Atmosphere Packaging Meatballs

摘要

摘要: 以狮子头为研究对象，设置对照组和气调包装组（100% N₂、30% CO₂+70% N₂、40% CO₂+60% N₂），研究其在4 ℃贮藏过程中，包装顶空气体组成及狮子头微生物数量的变化，并通过高通量测序技术分析腐败时期气调包装狮子头的菌群结构。结果表明：与对照组相比，30% CO₂+70% N₂和40% CO₂+60% N₂气调包装组能够抑制狮子头贮藏过程中菌落总数、假单胞菌属、肠杆菌属的生长繁殖。贮藏15 d时，30% CO₂+70% N₂组的菌落总数显著高于40% CO₂+60% N₂组（P<0.05）。因此40% CO₂+60% N₂组的抑菌效果优于30% CO₂+70% N₂组。腐败时期，三个气调包装处理组的菌群结构主要由芽孢杆菌属（Bacillus spp.）、假单胞菌属（Pseudomonas spp.）、链球菌属（Streptococcus spp.）、不动杆菌属（Acinetobaceter spp.）、热杀索丝菌属（Brochothrix spp.）、肠杆菌属（Enterobacter spp.）、乳酸菌属（Lactobacillus spp.）以及嗜冷杆菌属（Psychrobacter spp.）组成。本研究可为延长气调包装狮子头的货架期提供参考。

Abstract: The fresh meatballs were packed with plastic bag and three modified atmosphere packaging treatments (100% N₂, 30% CO₂+70% N₂, 40% CO₂+60% N₂). The microbial counts of meatballs and gas composition in headspace of package were measured during storage at 4 ℃. The high-throughput sequencing technology was used to analyze bacterial community of meatballs at the end of storage. Results showed that the 30% CO₂+70% N₂ group and 40% CO₂+60% N₂ group could restrain the total viable counts, Pseudomonas, and Enterobacter in meatballs during storage compared with the control group. The 30% CO₂+70% N₂ group obtained a significantly higher total bacterial counts than that of 40% CO₂+60% N₂ group (P<0.05). Hence the antibacterial effect was more remarkable in the 40% CO₂+60% N₂ group than that of the 30% CO₂+70% N₂ group. In addition, Bacillus spp., Pseudomonas spp., Streptococcus spp., Acinetobaceter spp., Brochothrix spp., Enterobacter spp., Lactobacillus spp., and Psychrobacter spp. were dominated in the bacterial community of spoiled meatballs. These findings could be contributed to provide the theoretical foundation for prolonging the shelf life in meatballs.