唐远谋,孙劲松,庞紫琳,刘洋,潘攀,王新惠

• 1:成都大学食品与生物工程学院

摘要(Abstract)：

为探究乳酸钠对冷鲜牛肉的细菌群落结构以及演替规律的影响，以浓度为3 g/dL的乳酸钠水溶液进行浸泡处理作为实验组，以不加乳酸钠为空白对照。采用16S rRNA扩增子测序技术分析储藏期间样品的微生物群落结构。结果表明，两组的初始菌群结构相似，但中后期的群落结构有明显差异。实验组冷藏末期的冷鲜牛肉的微生物多样性比空白组低，而丰度比空白组高。门水平上，储藏后期空白组的主要优势菌门为Firmicutes和Bacteroidetes,储藏后期实验组样品的主要优势菌门是Firmicutes;属水平上，随着冷藏时间的延长，空白组中丰度较高的主要为Lactococcus spp.和Myroides spp.,相对丰度分别为43.16%和37.76%。实验组的Lactobacillus spp.是储藏中后期的主要优势菌，相对丰度达70.60%。经过微生物群落结构以及演替规律的分析，发现Lactobacillus spp.可能是乳酸钠延长冷鲜牛肉货架期的主要原因。

关键词(KeyWords)： 冷鲜牛肉;乳酸钠;16S rRNA;群落结构;演替规律

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学面上项目(31772093)

作者(Author): 唐远谋,孙劲松,庞紫琳,刘洋,潘攀,王新惠

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