Characterization of the bacterial community of braised chicken, a specialty poultry product in China.

摘要: High-throughput sequencing of 16S rDNA and culture-dependent methods were applied to determine the bacterial communities braised chicken during processing storage. Environmental microorganisms also evaluated using a sedimentation plate method. The results showed that airborne microbial counts in braising room higher than those control (25°C, space lower temperature products) storage rooms (4°C). identification technique sequences has indicated more 229 operational species associated with microbiota present chicken, largely involving Pseudomonas, Psychrobacter, Weissella, Kurthia, Brochothrix, Lactobacillus modified-atmosphere packing (MAP) products. place great impact on shelf life chicken. microbes MAP significantly (P < 0.05) 0 7th day, while activity vacuum packaging (VP) was because VP products treated at (100°C for 20 min). Within products, most prevalent According this research, order prolong meat proper places conditions are necessary be improved reduce load food