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 mi...