title: Changes in the microbiota of lamb packaged in a vacuum and in modified atmospheres during chilled storage analysed by high-throughput sequencing.
abstract: Changes in the microbiota of lamb were investigated under vacuum packaging (VP) and under 20% CO2/80% N2 (LC), 60% CO2/40% N2 (MC), and 100% CO2 (HC) modified atmosphere packaging (MAP) during chilled storage. Viable counts were monitored, and the total microbial communities were assessed by high-throughput sequencing. The starting community had the highest microbial diversity, after which Lactococcus and Carnobacterium spp. outcompeted during the 28-day storage. The relative abundances of Brochothrix spp. in the LC atmosphere were much higher than those of the other groups on days 7 and 28. The bacterial inhibiting effect of the MAP environments on microbial growth was positively correlated with the CO2 concentration. The HC atmosphere inhibited microbial growth and delayed changes in the microbial community composition, extending the lamb's shelf life by approximately 7days compared with the VP atmosphere. Lamb packaged in the VP atmosphere had a more desirable colour but a higher weight loss than lamb packaged in the MAP atmospheres.
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Taojun
authors.initials: T
authors.lastname: Wang
authors.affiliation: Beijing Higher Institution Engineering Research Center of Animal Product, Beijing 100083, China.
authors.forename: Liang
authors.initials: L
authors.lastname: Zhao
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Yanan
authors.initials: Y
authors.lastname: Sun
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Laboratory for Food Quality and Safety, Beijing 100083, China.
authors.forename: Fazheng
authors.initials: F
authors.lastname: Ren
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Shanbin
authors.initials: S
authors.lastname: Chen
authors.affiliation: Beijing Higher Institution Engineering Research Center of Animal Product, Beijing 100083, China.
authors.forename: Hao
authors.initials: H
authors.lastname: Zhang
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Higher Institution Engineering Research Center of Animal Product, Beijing 100083, China. Electronic address: guohuiyuan@cau.edu.cn.
authors.forename: Huiyuan
authors.initials: H
authors.lastname: Guo
mesh_terms: D000818:Animals; D002245:Carbon Dioxide / Q000032:analysis; D056573:Carnobacterium / Q000302:isolation & purification; D015169:Colony Count, Microbial; D003116:Color; D004269:DNA, Bacterial / Q000302:isolation & purification; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D063427:Food Quality; D061353:Food Storage; D059014:High-Throughput Nucleotide Sequencing; D006863:Hydrogen-Ion Concentration; D017045:Lactococcus / Q000302:isolation & purification; D064307:Microbiota; D009584:Nitrogen / Q000032:analysis; D000069466:Red Meat / Q000032:analysis / Q000382:microbiology*; D012756:Sheep; D014618:Vacuum
chemical_list: D004269:DNA, Bacterial; D002245:Carbon Dioxide; D009584:Nitrogen
keywords: CO(2); High-throughput sequencing; Lamb; Microbiota; Modified atmosphere packaging