食品加工设施中的细菌群落的元分析:在不同食品商品中组装核心和辅助微生物群的驱动力
Zhaohui S Xu1, Tingting Ju1, Xianqin Yang2
1Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
Microorganisms
|June 28, 2023
概括
微生物腐烂有助于食物浪费. 这次审查确定了跨食品类型的共同表面微生物群,营养水平显著影响食品加工环境中的细菌群落.
科学领域:
- 食品微生物学 食品微生物学
- 环境微生物学环境微生物学
- 食品科学 食品科学 食品科学
背景情况:
- 微生物腐烂是食物浪费的主要驱动因素,通常来自加工设施内的原材料或生物膜.
- 关于食品加工环境中的非致病性腐烂群体及其在不同食品类型和营养素可用性中的变化,研究有限.
研究的目的:
- 研究微生物群落在食品加工环境中的持久性和特征.
- 确定细菌群落是否在各种食品中存在差异,并受营养的可用性影响.
- 在不同的食品加工行业中识别核心表面相关微生物群.
主要方法:
- 重新分析了39项研究的数据,包括奶酪,新鲜肉,海鲜,新鲜产品和即食 (RTE) 产品设施.
- 确定与食品加工表面相关的核心和特定商品的细菌群体.
- 对营养水平对生物膜中的细菌群体组成的影响的统计分析.
主要成果:
- 在所有研究的食品中,发现了一种与核心表面相关的微生物群,包括*Pseudomonas*,*Acinetobacter*和*Staphylococcus*等属.
- 在奶酪,肉类,海鲜和农产品中存在特定商品的细菌群体,但在RTE食品中没有.
- 生物膜中的细菌群体组成受到营养水平的显著影响,高营养和低营养表面之间存在明显的差异.
结论:
- 了解食品加工环境的微生物生态对于开发有针对性的干预措施至关重要.
- 确定了核心微生物组和营养驱动的变异,提供了关于微生物持久性和腐败的见解.
- 这些发现可以有助于减少食物浪费,增强粮食安全,促进可持续粮食生产.
关键词:
美国大肠杆菌O157李斯特里亚单细胞原生菌Listeria monocytogenes生物膜是一种生物膜.食品加工设施的食品加工设施.食物腐烂 食物腐烂营养素的可用性 营养素的可用性与表面相关的微生物群.更多相关视频
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