title: Impact of high hydrostatic pressure treatment on microbial communities in chinese water-boiled salted duck.
abstract: The objective of this study was to determine the impact of high hydrostatic pressure (HHP) treatment on microbial communities in Chinese water-boiled salted duck (CWBSD) and the synergistic effect of HHP and mild heat treatment. In this work, the bacterial diversity was evaluated by using both a culture-dependent method and denaturing gradient gel electrophoresis. The total aerobic bacterial counts in pressure-treated samples were significantly lower than those in controls, which indicated that HHP could extend the shelf life of CWBSD. Weissella hellenica and Enterobacteriaceae, the predominant bacteria found in CWBSD, were not detected after HHP treatment. On the other hand, Staphylococcus spp. and Bacillus spp. became the predominant bacteria in HHP-treated samples. Moreover, the inhibitory effect was greater at 400 MPa than at 200 MPa combined with mild heat at 40°C. This study investigated the diversity of bacteria in HHP-treated CWBSD, and the information derived from this research may help to understand the bacterial ecology and develop effective HHP treatments to extend the shelf life of CWBSD.
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
authors.forename: Yulin
authors.initials: Y
authors.lastname: Feng
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
authors.forename: Keping
authors.initials: K
authors.lastname: Ye
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
authors.forename: Huhu
authors.initials: H
authors.lastname: Wang
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
authors.forename: Yi
authors.initials: Y
authors.lastname: Sun
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
authors.forename: Xinglian
authors.initials: X
authors.lastname: Xu
authors.affiliation: Food Science Research Institute, Bohai University, Jinzhou, Liaoning 121013, People's Republic of China.
authors.forename: Dengyong
authors.initials: D
authors.lastname: Liu
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China. ghzhou@njau.edu.cn.
authors.forename: Guanghong
authors.initials: G
authors.lastname: Zhou
mesh_terms: D000818:Animals; D001419:Bacteria / Q000145:classification / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification*; D004372:Ducks / Q000382:microbiology*; D005519:Food Preservation / Q000295:instrumentation / Q000379:methods*; D006358:Hot Temperature; D006874:Hydrostatic Pressure; D008461:Meat Products / Q000032:analysis / Q000382:microbiology*