Abstract：To understand and control the microbial risk level during the production and storage processes of commercial vacuum-packed corn-added hot dog sausage, high-throughput sequencing and traditional microbial isolation and purification techniques were utilized to analyze the changes in microbial community structure during the processing and storage of the hot dog sausage. The results showed that during the production process, the dominant microbial populations were Lactobacillus, Streptococcus, Acinetobacter, and Weissella. The relative abundance of Streptococcus did not change greatly, while the relative abundance of Lactobacillus and Weissella were decreased significantly after secondary sterilization. In addition, the species richness and diversity were significantly decreased with prolonged storage time (P < 0.05), and facultative anaerobic or obligate anaerobic bacteria (Streptococcus thermophilus and Streptococcus parasanguinis) and thermophilic protein-degrading strains (Thermobrachium celere and Caloramator proteoclasticus) constituted the dominant bacteria in the late stage of storage.
陈 红，焦依帆，刘梦瑶，张义平，赵丽丽，姜晓冰. 市售真空包装玉米热狗肠生产和贮藏过程中菌群结构变化[J]. 肉类研究, 2025, 39(2): 11-17.
CHEN Hong, JIAO Yifan, LIU Mengyao, ZHANG Yiping, ZHAO Lili, JIANG Xiaobing. Changes in Microbial Community Structure during the Production and Storage of Commercial Vacuum-Packed Corn-Added Hot Dog Sausage. Meat Research, 2025, 39(2): 11-17.
2025, Vol. 39 
