title: High-Throughput Sequencing of Viable Microbial Communities in Raw Pork Subjected to a Fast Cooling Process.
abstract: This study aimed to investigate the effect of the fast cooling process on the microbiological community in chilled fresh pork during storage. We established a culture-independent method to study viable microbes in raw pork. Tray-packaged fresh pork and chilled fresh pork were completely spoiled after 18 and 49 d in aseptic bags at 4 °C, respectively. 16S/18S ribosomal RNAs were reverse transcribed to cDNA to characterize the activity of viable bacteria/fungi in the 2 types of pork. Both cDNA and total DNA were analyzed by high-throughput sequencing, which revealed that viable Bacteroides sp. were the most active genus in rotten pork, although viable Myroides sp. and Pseudomonas sp. were also active. Moreover, viable fungi were only detected in chilled fresh pork. The sequencing results revealed that the fast cooling process could suppress the growth of microbes present initially in the raw meat to extend its shelf life. Our results also suggested that fungi associated with pork spoilage could not grow well in aseptic tray-packaged conditions.
authors.affiliation: Key Laboratory of Molecular Microbiology and Technology for Ministry of Education, Nankai Univ, 94 Weijin Road, Tianjin, 300071, China.
authors.forename: Chao
authors.initials: C
authors.lastname: Yang
authors.affiliation: Key Laboratory of Molecular Microbiology and Technology for Ministry of Education, Nankai Univ, 94 Weijin Road, Tianjin, 300071, China.
authors.forename: You
authors.initials: Y
authors.lastname: Che
authors.affiliation: Key Laboratory of Molecular Microbiology and Technology for Ministry of Education, Nankai Univ, 94 Weijin Road, Tianjin, 300071, China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Qi
authors.affiliation: Key Laboratory of Molecular Microbiology and Technology for Ministry of Education, Nankai Univ, 94 Weijin Road, Tianjin, 300071, China.
authors.forename: Peixin
authors.initials: P
authors.lastname: Liang
authors.affiliation: Key Laboratory of Molecular Microbiology and Technology for Ministry of Education, Nankai Univ, 94 Weijin Road, Tianjin, 300071, China.
authors.forename: Cunjiang
authors.initials: C
authors.lastname: Song
mesh_terms: D000818:Animals; D001419:Bacteria / Q000235:genetics / Q000254:growth & development*; D003080:Cold Temperature; D005516:Food Microbiology / Q000379:methods*; D018857:Food Packaging / Q000379:methods*; D005658:Fungi / Q000235:genetics / Q000254:growth & development*; D059014:High-Throughput Nucleotide Sequencing; D006801:Humans; D008460:Meat / Q000382:microbiology; D011549:Pseudomonas / Q000235:genetics / Q000254:growth & development; D012329:RNA, Bacterial; D012336:RNA, Ribosomal, 16S; D000069466:Red Meat / Q000382:microbiology*; D013552:Swine
chemical_list: D012329:RNA, Bacterial; D012336:RNA, Ribosomal, 16S
keywords: chilled fresh pork; fast cooling process; fresh pork; high-throughput sequencing; viable microbial community