Characterization of the Biodiversity of the Spoilage Microbiota in Chicken Meat Using Next Generation Sequencing and Culture Dependent Approach

Lee, Hee Soo; Kwon, Mirae; Heo, Sunhak; Kim, Min Gon; Kim, Geun-Bae

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자료유형: 학술저널

저자정보: Lee, Hee Soo (Department of Animal Science and Technology, Chung-Ang University) Kwon, Mirae (Department of Animal Science and Technology, Chung-Ang University) Heo, Sunhak (Department of Animal Science and Technology, Chung-Ang University) Kim, Min Gon (Department of Animal Science and Technology, Chung-Ang University) Kim, Geun-Bae (Department of Animal Science and Technology, Chung-Ang University)

저널정보: 한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제37권 제4호

발행연도: 2017.1

수록면: 535 - 541 (7page)

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This study investigated the psychrotrophic bacteria isolated from chicken meat to characterize their microbial composition during refrigerated storage. The bacterial community was identified by the Illumina MiSeq method based on bacterial DNA extracted from spoiled chicken meat. Molecular identification of the isolated psychrotrophic bacteria was carried out using 16S rDNA sequencing and their putrefactive potential was investigated by the growth at low temperature as well as their proteolytic activities in chicken meat. From the Illumina sequencing, a total of 187,671 reads were obtained from 12 chicken samples. Regardless of the type of chicken meat (i.e., whole meat and chicken breast) and storage temperatures ($4^{\circ}C$ and $10^{\circ}C$), Pseudomonas weihenstephanensis and Pseudomonas congelans were the most prominent bacterial species. Serratia spp. and Acinetobacter spp. were prominent in chicken breast and whole chicken meat, respectively. The 118 isolated strains of psychrotrophic bacteria comprised Pseudomonas spp. (58.48%), Serratia spp. (10.17%), and Morganella spp. (6.78%). All isolates grew well at $10^{\circ}C$ and they induced different proteolytic activities depending on the species and strains. Parallel analysis of the next generation sequencing and culture dependent approach provides in-depth information on the biodiversity of the spoilage microbiota in chicken meat. Further study is needed to develop better preservation methods against these spoilage bacteria.

#next generation sequencing #psychrotrophic bacteria #spoilage #proteolytic activity #chicken meat

참고문헌 (23)

참고문헌 신청

Broekaert, K. / 2011 / Seafood quality analysis: molecular identification of dominant microbiota after ice storage on several general growth media / Food Microbiol 28:1162~1169

Carrizosa, E. / 2017 / Bacterial communities of fresh goat meat packaged in modified atmosphere / Food Microbiol 65:57~63

Casaburi, A. / 2011 / Spoilage-related activity of Carnobacterium maltaromaticum strains in airstored and vacuum-packed meat / Appl. Environ. Microb 77:7382~7393

Casaburi, A. / 2015 / Bacterial populations and the volatilome associated to meat spoilage / Food Microbiol 45:83~102

Diez, A. M. / 2008 / Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure / Int. J. Food Microbiol 123:246~253

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