Microbial community structure and biogenic amines content variations in chilled chicken during storage
Abstract The aim of this study was to investigate the sensory indicators, biogenic amine contents, and bacterial community structure and diversity of chilled chicken stored at 4°C under aerobic conditions. Bacterial diversity and dominant bacteria were analyzed using high‐throughput sequencing techn...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2023-02-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3122 |
| _version_ | 1797826739982827520 |
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| author | Hong Min Fengqiu An Ting Wei Song Wang Pengfei Ma Yong Dai |
| author_facet | Hong Min Fengqiu An Ting Wei Song Wang Pengfei Ma Yong Dai |
| author_sort | Hong Min |
| collection | DOAJ |
| description | Abstract The aim of this study was to investigate the sensory indicators, biogenic amine contents, and bacterial community structure and diversity of chilled chicken stored at 4°C under aerobic conditions. Bacterial diversity and dominant bacteria were analyzed using high‐throughput sequencing technique (HTS). The relationship between biogenic amine contents and microbial community structure was studied. The results showed that contents of putrescine and cadaverine increased significantly with storage time. Proteobacteria was absolutely dominant flora at the phylum level. The predominant spoilage bacteria found in chicken thighs were Pseudomonas, Acinetobacter, Aeromonas, Shewanella, and Yersinia, and the difference with chicken breasts was related to the presence of Myroides and absence of Yersinia. Myroides, Yersinia, and Shewanella were reported for the first time as an important contributor to the spoilage‐related microflora. Bacterial diversity and richness indices showed fluctuating and decreasing trend with storage time. The redundancy analysis showed that the relative abundance of Pseudomonas, Yersinia, and Janthinobacterium was positively related to the contents of putrescine, cadaverine, and tyramine, while Shewanella and Aeromonas showed positive relationship with putrescine content. Furthermore, positive relationship of Myroides and Desulfovibrio with the contents of cadaverine and tyramine was proposed for the first time. The key findings of this study can provide experimental data for food safety monitoring during refrigerated storage and preservation for poultry meat products. |
| first_indexed | 2024-04-09T12:37:04Z |
| format | Article |
| id | doaj.art-f2cee6d956ae4fbf89a1f0438d6a0631 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-04-09T12:37:04Z |
| publishDate | 2023-02-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-f2cee6d956ae4fbf89a1f0438d6a06312023-05-15T11:51:08ZengWileyFood Science & Nutrition2048-71772023-02-0111262763810.1002/fsn3.3122Microbial community structure and biogenic amines content variations in chilled chicken during storageHong Min0Fengqiu An1Ting Wei2Song Wang3Pengfei Ma4Yong Dai5NMPA Key Laboratory for Testing Technology of Pharmaceutical Microbiology Shaanxi Institute for Food and Drug Control Xi'an People's Republic of ChinaSchool of Environmental and Chemical Engineering Xi'an Polytechnic University Xi'an People's Republic of ChinaSchool of Environmental and Chemical Engineering Xi'an Polytechnic University Xi'an People's Republic of ChinaShaanxi Institute for Food and Drug Control Xi'an People's Republic of ChinaShaanxi Institute for Food and Drug Control Xi'an People's Republic of ChinaShaanxi Institute for Food and Drug Control Xi'an People's Republic of ChinaAbstract The aim of this study was to investigate the sensory indicators, biogenic amine contents, and bacterial community structure and diversity of chilled chicken stored at 4°C under aerobic conditions. Bacterial diversity and dominant bacteria were analyzed using high‐throughput sequencing technique (HTS). The relationship between biogenic amine contents and microbial community structure was studied. The results showed that contents of putrescine and cadaverine increased significantly with storage time. Proteobacteria was absolutely dominant flora at the phylum level. The predominant spoilage bacteria found in chicken thighs were Pseudomonas, Acinetobacter, Aeromonas, Shewanella, and Yersinia, and the difference with chicken breasts was related to the presence of Myroides and absence of Yersinia. Myroides, Yersinia, and Shewanella were reported for the first time as an important contributor to the spoilage‐related microflora. Bacterial diversity and richness indices showed fluctuating and decreasing trend with storage time. The redundancy analysis showed that the relative abundance of Pseudomonas, Yersinia, and Janthinobacterium was positively related to the contents of putrescine, cadaverine, and tyramine, while Shewanella and Aeromonas showed positive relationship with putrescine content. Furthermore, positive relationship of Myroides and Desulfovibrio with the contents of cadaverine and tyramine was proposed for the first time. The key findings of this study can provide experimental data for food safety monitoring during refrigerated storage and preservation for poultry meat products.https://doi.org/10.1002/fsn3.3122bacterial community structure and diversitybiogenic amine contentschilled chickenhigh‐throughput sequencing technique |
| spellingShingle | Hong Min Fengqiu An Ting Wei Song Wang Pengfei Ma Yong Dai Microbial community structure and biogenic amines content variations in chilled chicken during storage Food Science & Nutrition bacterial community structure and diversity biogenic amine contents chilled chicken high‐throughput sequencing technique |
| title | Microbial community structure and biogenic amines content variations in chilled chicken during storage |
| title_full | Microbial community structure and biogenic amines content variations in chilled chicken during storage |
| title_fullStr | Microbial community structure and biogenic amines content variations in chilled chicken during storage |
| title_full_unstemmed | Microbial community structure and biogenic amines content variations in chilled chicken during storage |
| title_short | Microbial community structure and biogenic amines content variations in chilled chicken during storage |
| title_sort | microbial community structure and biogenic amines content variations in chilled chicken during storage |
| topic | bacterial community structure and diversity biogenic amine contents chilled chicken high‐throughput sequencing technique |
| url | https://doi.org/10.1002/fsn3.3122 |
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