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

Wei, Zixiang; Chu, Ruidong; Lan-jie, LI; Zhang, Jingjing; Zhang, Huachen; Pan, Xiaohong; Dong, Yifan; Liu, Guiqin

doi:10.5851/kosfa.2021.e30

Cited by 4 publications

(3 citation statements)

References 52 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The core microbiota in our samples were dominated by Proteobacteria and Firmicutes , which is in agreement with the previously published study [ 54 ]. These phyla were not significantly different in the 4 and 8 °C samples, indicating that Proteobacteria and Firmicutes might be the primary phyla responsible for meat spoilage at cold storage temperatures [ 55 ]. Pseudomonas, which belongs to Proteobacteria, is often sourced from the environment, especially the meat processing plant.…”

Section: Discussionmentioning

confidence: 99%

Dynamic Changes of Bacterial Communities and Microbial Association Networks in Ready-to-Eat Chicken Meat during Storage

Qiu

Xiao

et al. 2022

Foods

View full text Add to dashboard Cite

Ready-to-eat (RTE) chicken is a popular food in China, but its lack of food safety due to bacterial contamination remains a concern, and the dynamic changes of microbial association networks during storage are not fully understood. This study investigated the impact of storage time and temperature on bacterial compositions and microbial association networks in RTE chicken using 16S rDNA high-throughput sequencing. The results show that the predominant phyla present in all samples were Proteobacteria and Firmicutes, and the most abundant genera were Weissella, Pseudomonas and Proteus. Increased storage time and temperature decreased the richness and diversity of the microorganisms of the bacterial communities. Higher storage temperatures impacted the bacterial community composition more significantly. Microbial interaction analyses showed 22 positive and 6 negative interactions at 4 °C, 30 positive and 12 negative interactions at 8 °C and 44 positive and 45 negative interactions at 22 °C, indicating an increase in the complexity of interaction networks with an increase in the storage temperature. Enterobacter dominated the interactions during storage at 4 and 22 °C, and Pseudomonas did so at 22 °C. Moreover, interactions between pathogenic and/or spoilage bacteria, such as those between Pseudomonas fragi and Weissella viridescens, Enterobacter unclassified and Proteus unclassified, or those between Enterobacteriaceae unclassified and W.viridescens, were observed. This study provides insight into the process involved in RTE meat spoilage and can aid in improving the quality and safety of RTE meat products to reduce outbreaks of foodborne illness.

show abstract

Section: Discussionmentioning

confidence: 99%

Dynamic Changes of Bacterial Communities and Microbial Association Networks in Ready-to-Eat Chicken Meat during Storage

Qiu

Xiao

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…According to this discovery, nanoemulsions were developed by incorporating polylysine and clove essential oil within chitosan matrices. This formulation effectively enhanced the texture attributes and extended the shelf life of the donkey meat [99,100].…”

Section: Knowledge Structure Framework In the Field Of Meat Preservationmentioning

confidence: 96%

The Research Field of Meat Preservation: A Scientometric and Visualization Analysis Based on the Web of Science

Zhang,

Wei,

et al. 2023

Foods

Self Cite

View full text Add to dashboard Cite

Meat plays a significant role in human diets, providing a rich source of high-quality protein. With advancements in technology, research in the field of meat preservation has been undergoing dynamic evolution. To gain insights into the development of this discipline, the study conducted an analysis and knowledge structure mapping of 1672 papers related to meat preservation research within the Web of Science Core Collection (WOSCC) spanning from 2001 to 2023. And using software tools such as VOSviewer 1.6.18 and CiteSpace 5.8.R3c allowed for the convenient analysis of the literature by strictly following the software operation manuals. Moreover, the knowledge structure of research in the field of meat preservation was synthesized within the framework of “basic research—technological application—integration of technology with fundamental research,” aligning with the research content. Co-cited literature analysis indicated that meat preservation research could be further categorized into seven collections, as well as highlighting the prominent role of the antibacterial and antioxidant properties of plant essential oils in ongoing research. Subsequently, the future research direction and focus of the meat preservation field were predicted and prospected. The findings of this study could offer valuable assistance to researchers in swiftly comprehending the discipline’s development and identifying prominent research areas, thus providing valuable guidance for shaping research topics.

show abstract

“…Control of microorganism growth in raw food materials and products is important in ensuring product safety, shelf life, and consumers' health. In meat, Pseudomonas, Acinetobacter, and Brochothrix mainly affect the quality and may cause spoilage (Liang et al, 2021;Wei et al, 2021). Also, Pathogenic bacteria such as E. coli, Salmonella, Campylobacter, L. monocytogenes, and S. aureus are frequently detected in meat (Kim et al, 2020;Lee and Yoon, 2021;Park et al, 2021;Yang et al, 2022).…”

Section: Mics Of Preservatives To Food Spoilage Microorganisms In Bro...mentioning

confidence: 99%

Minimum Inhibitory Concentration (MIC) of Propionic Acid, Sorbic Acid, and Benzoic Acid against Food Spoilage Microorganisms in Animal Products to Use MIC as Threshold for Natural Preservative Production

Seo¹,

Sung²,

Hwang³

et al. 2023

Food Sci Anim Resour

View full text Add to dashboard Cite

show abstract

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

Cited by 4 publications

References 52 publications

Dynamic Changes of Bacterial Communities and Microbial Association Networks in Ready-to-Eat Chicken Meat during Storage

Dynamic Changes of Bacterial Communities and Microbial Association Networks in Ready-to-Eat Chicken Meat during Storage

The Research Field of Meat Preservation: A Scientometric and Visualization Analysis Based on the Web of Science

Minimum Inhibitory Concentration (MIC) of Propionic Acid, Sorbic Acid, and Benzoic Acid against Food Spoilage Microorganisms in Animal Products to Use MIC as Threshold for Natural Preservative Production

Contact Info

Product

Resources

About