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植物性肉类替代品的微生物社区结构

Franz-Ferdinand Roch¹, Monika Dzieciol¹, Narciso M Quijada^1,2

¹Centre for Food Science and Veterinary Public Health, Clincal Department for Farm Animals and Food System Science, University of Veterinary Medicine, 1210, Vienna, Austria.

NPJ science of food

|May 13, 2024

概括

植物性肉类替代品 (PBMA) 显示微生物多样性,以乳酸细菌为主. 虽然通常是安全的,但有些产品含有潜在的致病物种,需要进一步的安全研究.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
消费者健康消费者健康

背景情况:

由于动物性饮食减少,对植物性肉类替代品 (PBMA) 的需求日益增加.
尽管在市场上越来越多的存在,对PBMA安全性和营养风险的研究有限.
由于消费者对PBMA不熟悉,因此需要进行安全调查.

研究的目的:

分析商用植物性肉类替代品的微生物组成和安全性.
确定主导细菌群体,并评估PBMA中潜在有害微生物的存在.
评估微生物发现对PBMA产品稳定性和质量的影响.

主要方法:

分析了来自奥地利超市的32种植物性肉类替代品.
16S rRNA基因扩增序列测序以确定细菌社区结构.
培养方法来隔离和识别特定的细菌物种,包括潜在的病原体.

主要成果:

在PBMAs中占主导地位的微生物群体是乳酸细菌 (LAB) 和Pseudomonadota.
在大多数PBMA样本中观察到低α多样性.
培养发现了多种不同的Bacillus物种,Enterobacteriaceae以及一些潜在的致病细菌,尽管数量很少.

结论:

异质发酵LAB的优势可能会提高PBMA产品的稳定性和保质期.
肠杆菌和潜在的病原体的存在,即使在低水平,强调需要持续的安全监测.
鉴于PBMA日益普及和新性质,对PBMA安全性的进一步研究至关重要.

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