[논문]Study on Microbial Community Succession and Protein Hydrolysis of Donkey Meat during Refrigerated Storage Based on Illumina NOVA Sequencing Technology

Wei, Zixiang; Chu, Ruidong; Li, Lanjie; Zhang, Jingjing; Zhang, Huachen; Pan, Xiaohong; Dong, Yifan; Liu, Guiqin

doi:10.5851/kosfa.2021.e30

[국내논문] Study on Microbial Community Succession and Protein Hydrolysis of Donkey Meat during Refrigerated Storage Based on Illumina NOVA Sequencing Technology 원문보기

Food science of animal resources, v.41 no.4, 2021년, pp.701 - 714

Wei, Zixiang (Institute of Bio-Pharmaceutical, Liaocheng University) , Chu, Ruidong (College of Agronomy, Liaocheng University) , Li, Lanjie (College of Agronomy, Liaocheng University) , Zhang, Jingjing (College of Life and Health Science, Camerino University) , Zhang, Huachen (College of Agronomy, Liaocheng University) , Pan, Xiaohong (College of Agronomy, Liaocheng University) , Dong, Yifan (College of Agronomy, Liaocheng University) , Liu, Guiqin (College of Agronomy, Liaocheng University)

Abstract ▼ AI-Helper

In this study, the microbial community succession and the protein hydrolysis of donkey meat during refrigerated (4℃) storage were investigated. 16S rDNA sequencing method was used to analyze the bacteria community structure and succession in the level of genome. Meanwhile, the volatile base nitrogen (TVB-N) was measured to evaluate the degradation level of protein. After sorting out the sequencing results, 1,274,604 clean data were obtained, which were clustered into 2,064 into operational taxonomic units (OTUs), annotated to 32 phyla and 527 genus. With the prolonging of storage time, the composition of microorganism changed greatly. At the same time, the diversity and richness of microorganism decreased and then increased. During the whole storage period, Proteobacteria was the dominant phyla, and the Photobacterium, Pseudompnas, and Acinetobacter were the dominant genus. According to correlation analysis, it was found that the abundance of these dominant bacteria was significantly positively correlated with the variation of TVB-N. And Pseudomonas might play an important role in the production of TVB-N during refrigerated storage of donkey meat. The predicted metabolic pathways, based on PICRUSt analysis, indicated that amino metabolism in refrigerated donkey meat was the main metabolic pathways. This study provides insight into the process involved in refrigerated donkey meat spoilage, which provides a foundation for the development of antibacterial preservative for donkey meat.

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표/그림 (10)

표 Table 1. Analysis of α diversity indexes of refrigerated donkey meat in different storage times
그림 Fig. 1. Accumulation map of phyla (A) and genera (B) abundances of microbiota during storage times of refrigerated donkey meat.
그림 Fig. 2. The heat map of relative abundance of microflora of refrigerated donkey meat in different storage times based on the genus level.
그림 Fig. 3. Significant analysis of microbial difference of refrigerated donkey meat in different storage times.
표 Table 2. Significant analysis of bacteria during storage of donkey meat (×10^–3)
그림 Fig. 4. Relative abundance of bacteria predicted metabolic pathway during storage.
그림 Fig. 5. The heat map of microbial metabolic pathway of refrigerated donkey meat in different storage times.
그림 Fig. 6. The heat map of bacterial metabolic pathways of frozen donkey meat (Correlation coefficient matrix of bacterial genus and metabolic pathway was obtained by SPSS partial correlation analysis, and heat map was drawn by R software (v.3.1.1). Red represents positive correlation, blue represents negative correlation, circle color depth and size represent correlation. * p<0.05, ** p<0.01, * p<0.001.
표 Table 3. Analysis of TVB-N in donkey meat during storage
표 Table 4. Correlation between TVB-N content and microbiota genera level

AI 본문요약
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제안 방법

This study was conducted to reveal the microbial community succession and protein hydrolysis of donkey meat during refrigerated storage with Illumina NOVA sequencing technology. A total of 527 bacteria genera were identified by the sequencing analysis, and Photobacterium and Pseudomonas were the dominated microorganisms at late storage.

이론/모형

The TVB-N content was measured with 10 g of samples according to the national standard method (GB/T 5009.22-2016). The value expressed as mg TVB-N per 100 g of meat and was measured in triplicate.

성능/효과

The prediction of homologous protein clusters of functional genes predicted that the carbohydrate metabolism and amino metabolism were the major metabolism in refrigerated donkey meat in different storage times. Pearson correlation analysis indicated that Pseudomonas might play an important role in the production of TVB-N during refrigerated storage of donkey meat. Our study deepened the understanding of the microbial decay mechanism of refrigerated donkey meat, and provided theoretical support for the development of donkey meat preservation technology in the later period.
This study was conducted to reveal the microbial community succession and protein hydrolysis of donkey meat during refrigerated storage with Illumina NOVA sequencing technology. A total of 527 bacteria genera were identified by the sequencing analysis, and Photobacterium and Pseudomonas were the dominated microorganisms at late storage. The prediction of homologous protein clusters of functional genes predicted that the carbohydrate metabolism and amino metabolism were the major metabolism in refrigerated donkey meat in different storage times.
A total of 527 bacteria genera were identified by the sequencing analysis, and Photobacterium and Pseudomonas were the dominated microorganisms at late storage. The prediction of homologous protein clusters of functional genes predicted that the carbohydrate metabolism and amino metabolism were the major metabolism in refrigerated donkey meat in different storage times. Pearson correlation analysis indicated that Pseudomonas might play an important role in the production of TVB-N during refrigerated storage of donkey meat.
In summary, the study found that with the prolong of storage time, Pseudomonas, Photobacterium and Acinetobacter were the characteristic spoilage bacteria in donkey meat. The relative abundance of dominant bacteria in refrigerated donkey meat was dynamically changing, but the dominant bacteria category was not changed.

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