Different effects of super-chilling and chilling storage on pork spoilage: Insights from dynamic microbial community changes and metabolic profiles

IF 5 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Jingyi Hao , Yuxuan Shi , Chenchen Xu , Jing Bai , Hui Wang , Yan Zhao , Bing Zhao , Shouwei Wang , Aidong Sun , Xiaoling Qiao
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引用次数: 0

Abstract

Super-chilling can extend the shelf life of high‐oxygen modified atmosphere packaged (MAP) pork from 14 to 56 days compared to conventional chilling storage. The spoilage of raw pork may result from the growth of microorganisms, which ultimately release undesirable metabolites. To investigate this, the microbial and metabolic characteristics of super-chilled MAP pork were determined using 16S rRNA sequencing and untargeted metabolomics based on UHPLC-MS/MS. Dominant spoilage bacteria identified in super-chilled MAP pork (Leuconostoc, Trueperella, Carnobacterium, and Massilia) differ from those in the chilling MAP pork (Brochothrix, Pseudomonas, and Serratia). Metabolomics analysis shows that the different metabolites (DMs) in the super-chilling group contained more lipids and lipid-like molecules, while the DMs in the chilling group contained more organic acids and derivatives. WGCNA reveals that most metabolites in super-chilled MAP pork are correlated to Leuconostoc and Trueperella. According to the KEGG analysis, twenty-nine metabolic pathways were discovered as potential mechanisms underlying the spoilage of super-chilled MAP pork, encompassing lipid, amino acid, and nucleotide metabolism. Random forest analysis identified 63 critical metabolites as spoilage biomarkers, in which 43 metabolites (containing amino acids, lipids, hypoxanthine, xanthine, and nicotinic acid et al.) and 18 metabolites (containing IMP, lactate, and carbohydrate and their phosphorylated products) may be metabolites and substrates of these spoilage bacteria, respectively. This study provides new insights into the changes in microbial and metabolic characteristics that occur during the spoilage of super-chilled MAP pork.

Abstract Image

超低温和冷藏对猪肉腐败的不同影响:来自动态微生物群落变化和代谢特征的见解
与传统冷藏相比,超低温可将高氧改性气调包装(MAP)猪肉的保质期从14天延长至56天。生猪肉的变质可能是由于微生物的生长,最终释放出不需要的代谢物。为此,采用16S rRNA测序和基于UHPLC-MS/MS的非靶向代谢组学技术,对MAP超低温猪肉的微生物和代谢特性进行了研究。在超低温MAP猪肉中鉴定出的优势腐败细菌(白杆菌、Trueperella菌、肉杆菌和Massilia)与在低温MAP猪肉中鉴定出的优势腐败细菌(Brochothrix菌、假单胞菌和沙雷氏菌)不同。代谢组学分析表明,超冷组不同代谢物(DMs)含有更多的脂类和类脂类分子,而冷组DMs含有更多的有机酸及其衍生物。WGCNA显示,超冷MAP猪肉中的大多数代谢物与Leuconostoc和Trueperella相关。根据KEGG分析,29种代谢途径被发现是导致超冷MAP猪肉变质的潜在机制,包括脂质、氨基酸和核苷酸代谢。随机森林分析确定了63种关键代谢物作为腐败生物标志物,其中43种代谢物(含氨基酸、脂质、次黄嘌呤、黄嘌呤和烟酸等)和18种代谢物(含IMP、乳酸和碳水化合物及其磷酸化产物)分别可能是这些腐败细菌的代谢物和底物。这项研究为超低温MAP猪肉变质过程中微生物和代谢特征的变化提供了新的见解。
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来源期刊
International journal of food microbiology
International journal of food microbiology 工程技术-食品科技
CiteScore
10.40
自引率
5.60%
发文量
322
审稿时长
65 days
期刊介绍: The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.
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