食品科学 ›› 2021, Vol. 42 ›› Issue (10): 111-119.doi: 10.7506/spkx1002-6630-20200410-146

• 生物工程 • 上一篇    下一篇

基于宏转录组学解析不同贮藏时期冷鲜滩羊肉微生物代谢过程

赵珺怡,杨波,罗瑞明,张赫宇,苏春霞,胡倩倩,赵晓策   

  1. (1.宁夏大学农学院,宁夏 银川 750021;2.宁夏大学生命科学学院,宁夏 银川 750021)
  • 出版日期:2021-05-25 发布日期:2021-06-02
  • 基金资助:
    国家自然科学基金地区科学基金项目(31460431);宁夏回族自治区重点研发项目(2017BY068)

Metatranscriptomic Analysis of Microbial Metabolic Process in Chilled Tan Sheep Meat in Different Chilled Storage Periods

ZHAO Junyi, YANG Bo, LUO Ruiming, ZHANG Heyu, SU Chunxia, HU Qianqian, ZHAO Xiaoce   

  1. (1. College of Agriculture, Ningxia University, Yinchuan 750021, China; 2. College of Life Science, Ningxia University, Yinchuan 750021, China)
  • Online:2021-05-25 Published:2021-06-02

摘要: 以托盘密封包装的冷鲜滩羊肉表面微生物为研究对象,利用宏转录组学技术解析0、4、8 d三个贮藏时期微生物基因组差异转录、代谢途径与3 个贮藏时期微生物群落演替的关系。结果表明:3 个贮藏时期的冷鲜滩羊肉微生物差异表达基因数分别为429、15、1 529 个。通过对这些微生物差异表达基因进行KEGG代谢途径富集分析发现,参与核苷酸代谢、脂质代谢、能量代谢、碳水化合物代谢以及氨基酸代谢相关过程的差异表达基因显著富集,说明这几种代谢途径在滩羊肉微生物的演替过程中占据重要地位。在3 个贮藏时期,变形菌门都是优势微生物,变形菌门下的假单胞菌属和肠杆菌科利用贮藏环境中的氧气与滩羊肉中的葡萄糖为碳源,迅速生长繁殖,成为最主要的优势微生物。随贮藏时间延长,氧气被消耗殆尽,且滩羊肉的pH值降低,使得乳酸菌迅速生长,成为仅次于假单胞菌、肠杆菌的优势微生物。研究结果可以为冷鲜滩羊肉贮藏期间微生物及肉品质量预报、控制技术研发提供理论参考。

关键词: 滩羊肉;微生物群落;宏转录组学;代谢过程

Abstract: In this study, metatranscriptomics was used to analyze the relationship of differential genomic transcription and metabolic pathways in microbes on the surface of chilled Tan sheep meat sealed in trays and stored for 0, 4 and 8 days with microbial community succession over the 8-day storage period. The results showed that the number of differentially expressed bacterial genes at 0, 4 and 8 days of storage were 429, 15, and 1 529, respectively. Through KEGG (Kyoto Encyclopedia of Genes and Genomes) pathway enrichment analysis of these DEGs, the differentially expressed genes involved in nucleotide metabolism, lipid metabolism, energy metabolism, carbohydrate metabolism and amino acid metabolism were significantly enriched, indicating that these metabolic pathways played important roles in the succession of microbial community on chilled Tan sheep meat. At the three storage periods, Proteobacteria was the dominant microorganism. Pseudomonas and Enterobacteriaceae, belonging to the Proteobacteria phylum could rapidly grow and reproduce to dominance by utilizing oxygen in the storage environment and glucose in the mutton as the carbon source. As storage proceeded, oxygen was depleted, and the pH of Tan sheep meat was reduced so that lactic acid bacteria quickly grew to be the third most microorganism after Pseudomonas and Enterobacteriaceae. The results of this study can provide a theoretical reference for predicting the microbial community and quality of Tan sheep meat and for controlling the microbial load on it during chilled storage.

Key words: Tan sheep meat; microbial communities; metatranscriptomics; metabolic process

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