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| High-Throughput Sequencing Analysis of Bacterial Diversity in Wushan Marinated Goose Stored at Room Temperature |
| ZHU Dongxi, DENG Jieying, WANG Zhiqi, WANG Yang, LI Peijun, XU Baocai |
| China Light Industry Key Laboratory of Meat Microbial Control and Utilization, School of Food and Bioengineering, Hefei University of Technology, Hefei 230009, China |
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Abstract In this study, traditional culture method combined with high-throughput sequencing was used to analyze the microbial community structure in Wushan marinated goose stored at room temperature. The aim was to study the change of the microbial community during the storage of Wushan marinated goose and the distribution of microorganisms that caused its spoilage. During storage, the pH of Wushan marinated goose presented a trend of rising firstly and then falling, and the total plate count exhibited a continuous upward trend. At the end of storage, the total plate count, and the numbers of lactic acid bacteria, Escherichia coli and Pseudomonas reached 5.76, 5.21, 2.13 and 2.96 (lg (CFU/g)), respectively. Highthroughput sequencing showed that Proteobacteria was the dominant phylum at the early and middle stages of storage with relative abundance of 88% and 87%, respectively, while Firmicutes was dominant at the late stage with relative abundance of 84%. Pseudomonas and Rhizobium were the most abundant genera at the early and middle stages with relative abundance of 25% and 34% for Pseudomonas and of 25% and 20% for Rhizobium, respectively, whereas Paraclostridium (50%) and Weissella (31%) were the dominant bacteria at the late stage. The microbial diversity at the late stage of storage was significantly different from that at the early and middle stages. The gene function prediction of the microbial community indicated that the functional gene profiles at the three stages of storage were similar to each other, mainly involved in the amino acid metabolism and carbohydrate metabolism pathways.
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2021, Vol. 35 
