Characterization of the bacterial community of braised chicken, a specialty poultry product in China

• Published in: Poultry science Vol. 98; no. 2; pp. 1055 - 1063
• Main Authors: Liu, Deng Yong, Xiao, Xiong, Wang, Hu Hu, Zhang, Qing Yong, Zou, Yu Feng
• Format: Journal Article
• Language: English
• Published: England Poultry Science Association, Inc 01.02.2019
• Subjects: Animals; Bacteria - isolation & purification; bacterial contamination; braising; Brochothrix; chicken meat; Chickens; China; Cooking; food contamination; Food Microbiology; Food Packaging - methods; high-throughput nucleotide sequencing; Kurthia; Lactobacillus; meat processing; microbial activity; microbial load; Microbiota; microorganisms; nucleotide sequences; Poultry Products - microbiology; Pseudomonas; Psychrobacter; ribosomal DNA; shelf life; temperature; vacuum packaging; Weissella; China; microbial community; shelf life; braised chicken; modified-atmosphere packing; sequencing
• ISSN: 0032-5791; 1525-3171; 1525-3171
• DOI: 10.3382/ps/pey375

ABSTRACT High-throughput sequencing of 16S rDNA and culture-dependent methods were applied to determine the bacterial communities of braised chicken during processing and storage. Environmental microorganisms were also evaluated using a sedimentation plate method. The results showed that airborne microbial counts in the braising room were higher than those in the control room (25°C, a space to lower the temperature of the chicken products) and storage rooms (4°C). The microbial identification technique 16S rDNA sequences has indicated that more than 229 operational bacterial species were associated with the microbiota present in braised chicken, largely involving Pseudomonas, Psychrobacter, Weissella, Kurthia, Brochothrix, and Lactobacillus in modified-atmosphere packing (MAP) products. The storage place and temperature during processing has great impact on the shelf life of the chicken. The microbes in MAP were significantly higher (P < 0.05) in 0 and 7th day, while the microbial activity in vacuum packaging (VP) was lower because the VP products were treated at higher temperature (100°C for 20 min). Within chicken products, Pseudomonas, Brochothrix, and Lactobacillus were most prevalent in MAP products. According to this research, in order to prolong the shelf life of meat products, proper storage places and packaging conditions are necessary to be improved to reduce the microbial load in the food products.