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| Analysis of Heat Resistant Bacteria in Duck Skin by High Throughput Sequencing |
| HAI Dan, QIAO Mingwu, SONG Lianjun, SHEN Yue, MENG Jingnan, HUANG Xianqing |
| 1.College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 2.Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China; 3.Henan Technology Innovation Center of Meat Processing and Research, Zhengzhou 450002, China; 4.Henan Engineering Research Center of Intelligent Meat Segmentation and Bioconversion, Zhengzhou 450002, China |
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Abstract As duck skin is commonly used a raw material for meat products, studying the microbial diversity in duck skin under different thermal sterilization conditions is vital. In the present study, duck skin was treated at 60, 70, 80, 90, 100, 110 or 120 ℃ and then stored at a constant temperature of 25 ℃ for one week. The microbial diversity of duck skin was investigated by high-throughput sequencing. Analysis of operational taxonomic units (OTUs) showed that the main bacterial genera in duck skin treated at 60 ℃ were Pseudomonas (33.52%) and Acinetobacter (18.55%); and the main bacterial genera in duck skin treated at 70 ℃were Acinetobacter (18.46%), Clostridium sensu stricto 18 (12.41%), Proteus (11.04%) and Pseudomonas (10.17%), and Clostridium sensu stricto 7 (8.62%). Clostridium sensu stricto 18 (63.04% and 84.11% in relative abundance) were found to be dominant in duck skin treated at 80 and 90 ℃; Bacillus (49.50%), Clostridium sensu stricto 18 (29.19%) and Anaerosalibacter (17.20%) were dominant in duck skin treated at 100 ℃; the dominant bacteria in duck skin treated at 110 ℃ were Bacillus (99.23%); the dominant bacteria in duck skin treated at 120 ℃ were Clostridium sensu stricto 18 (52.41%), Bacillus (33.07%) and Clostridium sensu stricto 7 (12.23%). Sample clustering and β-diversity analysis showed that temperature had a great influence on the differences in the bacterial community composition and abundance in duck skin.
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2022, Vol. 36 
