Dynamic Changes and Interactions of Bacterial Communities in Processed Beef Steak at Different Storage Temperatures
SHI Na, XING Chao, SONG Liping, MAO Ting, DU Jianping, LI Long, GENG Jianqiang, SUN Xiaodong, YANG Limei, LI Li
1. Laboratory of Key Technologies of Major Comprehensive Guarantee of Food Safety for State Administration for Market Regulation, Beijing Institute of Food Inspection and Research (Beijing Municipal Center for Food Safety Monitoring and Risk Assessment), Beijing 100094, China; 2. Beijing Inspection and Testing Certification Center, Beijing 101300, China; 3. Beijing Institute of Metrology and Testing Science, Beijing 100029, China
Abstract：In this study, we aimed to understand the bacterial diversity and interactions in processed beef steak at different storage temperatures. Comparative analysis of the bacterial community structure in chilled (4 ℃) and non-chilled (15 ℃) steak was performed, and the dynamic changes and interactions of bacterial communities in spoiled meat during storage at different temperatures after shelf life were analyzed using traditional microbial culture method and high throughput sequencing technology. The results showed that the total number of colonies was significantly lower at 4 ℃ than that at 15 ℃ (7.4 × 108 CFU/g versus 5.2 × 109 CFU/g) (P < 0.001). The microbiota in steak was unaffected by storage temperature, but the dominant bacterial genera varied. Carnobacterium, Latilactobacillus and Pseudomonas were the dominant spoilage genera at both storage temperatures, Brochothrix being the only dominant genus at 4 ℃ and Serratia at 15 ℃. The results of microbial community abundance correlation network analysis showed that the genera with the highest frequency of occurrence at PageRank > 0.4 were Acinetobacter and Brochothrix. There was a correlation between the relative abundance of Acinetobacter and that of Serratia, Pseudomonas, and Brochothrix, between the relative abundance of Serratia and that of Brochothrix, and between the relative abundance of Brochothrix and that of Pseudomonas at a certain storage temperature and time, indicating a potential interaction between steak spoilage bacteria. Brochothrix, Latilactobacillus and Pseudomonas may be dominant spoilage bacteria in steak.
史 娜，邢 超，宋丽萍，毛 婷，杜建萍，李 龙，耿健强，孙晓冬，杨丽梅，李 黎. 不同贮藏温度下调理牛排菌群动态变化和相互作用[J]. 肉类研究, 2025, 39(4): 30-39.
SHI Na, XING Chao, SONG Liping, MAO Ting, DU Jianping, LI Long, GENG Jianqiang, SUN Xiaodong, YANG Limei, LI Li. Dynamic Changes and Interactions of Bacterial Communities in Processed Beef Steak at Different Storage Temperatures. Meat Research, 2025, 39(4): 30-39.
2025, Vol. 39 
