Diversity of Microbial Flora of Chilled Pigeon Meat during Storage
CAI Jiaoying1, WANG Xiaoyu1, YAO Lifeng1, YOU Shuzhu1, DING Qi1, CHEN Haiguang2,*, ZHU Chuwen2
1.Technical Center of Zhuhai Entry-Exit Inspection and Quarantine Bureau, Zhuhai 519015, China; 2.College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
Abstract：The microbial community diversity, abundance and succession in chilled pigeon during storage were studied at the molecular level through high-throughput sequencing using the Ion Torrent Personal Genome Machine (PGM). Bacterial enrichment culture was conducted at 4 or 37 ℃. The results showed that Proteobacteria (78%), Firmicutes and Bacteroidetes were identified as the dominant bacteria at the phylum level duing the whole storage period for both culture temperatures. At the family level, Pseudomonadaceae, Moraxellaceae, Pseudonocardiaceae and Enterobacteriaceae were the dominant bacteria for 4 ℃ enrichment temperature, while Aeromonadaceae, Planococcaceae, Enterobacteriaceae and Pseudomonadaceae were dominant when they were enriched at 37 ℃. Pseudomonadaceae was the most dominant family. The changes in bacterial community diversity and structure could reflect the potential safety risk of chilled pigeon and therefore provide a theoretical basis for the effective implementation of chilled pigeon quality and safety monitoring when temperature is out of control during storage.
2018, Vol. 32 
