中国食品添加剂

为研究不同种类预制菜的微生物菌落结构特征，利用Sikun 2000高通量测序平台，对4种类别（含虾类、含鱼类、含鸡肉类、含猪肉类）预制菜微生物进行菌落多样性、特征性和物种丰度分析。结果显示：不同种类预制菜中微生物类群数量和优势菌群均存在显著差异。4种类别预制菜的共有优势菌门为变形菌门（Proteobacteria）；含虾类预制菜中主要优势菌群是嗜冷杆菌属（Psychrobacter，占其总菌群属的29.05%）；含鱼类预制菜的是嗜冷杆菌属（Psychrobacter，占比35.66%）和气单胞菌属（Aeromonas，占比17.49%）；含猪肉类和含鸡肉类预制菜中优势菌属分别为绿弯菌属（Chloroplast，占比38.93%）和不动杆菌属（Acinetobacter，占比40.93%）。Alpha和Beta多样性分析表明，群落丰富度及多样性顺序为：含虾类>含鱼类>含猪肉类>含鸡肉类。PCA分析显示，含虾类和含鱼类预制菜微生物菌落结构相似，但与含猪肉类和含鸡肉类预制菜群落差异较大。该研究为预制菜微生物多样性及致病菌的防控研究提供理论依据。

To investigate the microbial community characteristics of different precooked dishes. The Sikun 2000 high-throughput sequencing platform was used to analyze the characteristics,diversity,and species abundance of microorganisms in four categories of precooked dishes from four categories(including shrimp,fish,chicken,and pork). The results indicated significant differences in the quantity and dominant microbial groups among the various types of precooked dishes. The common dominant phylum of the four types of precooked dishes was Proteobacteria,Psychrobacter(accounting for 29.05% of the total microbial community) was the dominant bacteria in shrimp precooked dishes. The main dominant bacterial genera in precooked fish dishes were Psychobacter(35.66%) and Aeromonas(17.49%). The majority of bacterial genera in precooked dishes containing pork and chicken were Chloroplast(38.93%) and Acinetobacter(40.93%),respectively. Alpha and Beta diversity analysis showed that the order of community richness and diversity was :shrimp > fish > pork > chicken. PCA analysis showed that the microbial community structure of precooked dishes containing crayfish and fish were similar,but significantly different from that of precooked dishes containing pork and chicken. This study provides a theoretical basis for research on microbial diversity and pathogenic bacteria prevention and control in precooked dishes.