The Structure, Assembly Processes of Microbial Communities and Their Effects on the Quality of Goat MEAT During Chilled Storage (4 °C)
Microbial community succession is closely related to the corruption of meat, but there are few studies on microbial community assembly and their relationship with physicochemical indexes in meat during chilled storage (4 °C). This study aimed to investigate the mechanism of bacterial community assem...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/9/1653 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850155800190779392 |
|---|---|
| author | Longquan Xiao Lin Cui Molazi Lapu Ting Bai Juan Wang Xiaoying Guo Dayu Liu Mingxue Liu Xinhui Wang |
| author_facet | Longquan Xiao Lin Cui Molazi Lapu Ting Bai Juan Wang Xiaoying Guo Dayu Liu Mingxue Liu Xinhui Wang |
| author_sort | Longquan Xiao |
| collection | DOAJ |
| description | Microbial community succession is closely related to the corruption of meat, but there are few studies on microbial community assembly and their relationship with physicochemical indexes in meat during chilled storage (4 °C). This study aimed to investigate the mechanism of bacterial community assembly and the effect of microbial succession on quality changes during the preservation of goat meat. The results showed that the stochastic process was the primary driving mechanism during community construction. During the chilled storage, the predominant bacteria in the three groups at the genus level were <i>Acinetobacter</i> and <i>Pseudomonas</i>. With the extension of storage duration, the relative abundance of <i>Pseudomonas</i> in samples from local markets and slaughterhouses increased rapidly and gradually acted as dominant flora during the succession process. Spearman correlation analysis revealed that <i>Pseudomonas</i> exhibited a highly significant positive association with total volatile basic nitrogen (TVB-N) and a highly significant negative correlation with redness (<i>p <</i> 0.01), which is crucial in the degradation of meat quality. These results provide guidance for regulating the microbial communities of goat meat during preservation by optimizing the storage conditions to delay the deterioration of goat meat. |
| format | Article |
| id | doaj-art-fdc397d0ebec4f9383a8aa47df4f2168 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-fdc397d0ebec4f9383a8aa47df4f21682025-08-20T02:24:46ZengMDPI AGFoods2304-81582025-05-01149165310.3390/foods14091653The Structure, Assembly Processes of Microbial Communities and Their Effects on the Quality of Goat MEAT During Chilled Storage (4 °C)Longquan Xiao0Lin Cui1Molazi Lapu2Ting Bai3Juan Wang4Xiaoying Guo5Dayu Liu6Mingxue Liu7Xinhui Wang8School of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaChongqing Academy of Metrology and Quality Inspection, Chongqing 400020, ChinaSichuan Kelun Pharmaceutical Co., Ltd., Chengdu 610599, ChinaSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaSchool of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, ChinaSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, ChinaMicrobial community succession is closely related to the corruption of meat, but there are few studies on microbial community assembly and their relationship with physicochemical indexes in meat during chilled storage (4 °C). This study aimed to investigate the mechanism of bacterial community assembly and the effect of microbial succession on quality changes during the preservation of goat meat. The results showed that the stochastic process was the primary driving mechanism during community construction. During the chilled storage, the predominant bacteria in the three groups at the genus level were <i>Acinetobacter</i> and <i>Pseudomonas</i>. With the extension of storage duration, the relative abundance of <i>Pseudomonas</i> in samples from local markets and slaughterhouses increased rapidly and gradually acted as dominant flora during the succession process. Spearman correlation analysis revealed that <i>Pseudomonas</i> exhibited a highly significant positive association with total volatile basic nitrogen (TVB-N) and a highly significant negative correlation with redness (<i>p <</i> 0.01), which is crucial in the degradation of meat quality. These results provide guidance for regulating the microbial communities of goat meat during preservation by optimizing the storage conditions to delay the deterioration of goat meat.https://www.mdpi.com/2304-8158/14/9/1653goat meatmicrobial communityassembly processeschilled storage |
| spellingShingle | Longquan Xiao Lin Cui Molazi Lapu Ting Bai Juan Wang Xiaoying Guo Dayu Liu Mingxue Liu Xinhui Wang The Structure, Assembly Processes of Microbial Communities and Their Effects on the Quality of Goat MEAT During Chilled Storage (4 °C) Foods goat meat microbial community assembly processes chilled storage |
| title | The Structure, Assembly Processes of Microbial Communities and Their Effects on the Quality of Goat MEAT During Chilled Storage (4 °C) |
| title_full | The Structure, Assembly Processes of Microbial Communities and Their Effects on the Quality of Goat MEAT During Chilled Storage (4 °C) |
| title_fullStr | The Structure, Assembly Processes of Microbial Communities and Their Effects on the Quality of Goat MEAT During Chilled Storage (4 °C) |
| title_full_unstemmed | The Structure, Assembly Processes of Microbial Communities and Their Effects on the Quality of Goat MEAT During Chilled Storage (4 °C) |
| title_short | The Structure, Assembly Processes of Microbial Communities and Their Effects on the Quality of Goat MEAT During Chilled Storage (4 °C) |
| title_sort | structure assembly processes of microbial communities and their effects on the quality of goat meat during chilled storage 4 °c |
| topic | goat meat microbial community assembly processes chilled storage |
| url | https://www.mdpi.com/2304-8158/14/9/1653 |
| work_keys_str_mv | AT longquanxiao thestructureassemblyprocessesofmicrobialcommunitiesandtheireffectsonthequalityofgoatmeatduringchilledstorage4c AT lincui thestructureassemblyprocessesofmicrobialcommunitiesandtheireffectsonthequalityofgoatmeatduringchilledstorage4c AT molazilapu thestructureassemblyprocessesofmicrobialcommunitiesandtheireffectsonthequalityofgoatmeatduringchilledstorage4c AT tingbai thestructureassemblyprocessesofmicrobialcommunitiesandtheireffectsonthequalityofgoatmeatduringchilledstorage4c AT juanwang thestructureassemblyprocessesofmicrobialcommunitiesandtheireffectsonthequalityofgoatmeatduringchilledstorage4c AT xiaoyingguo thestructureassemblyprocessesofmicrobialcommunitiesandtheireffectsonthequalityofgoatmeatduringchilledstorage4c AT dayuliu thestructureassemblyprocessesofmicrobialcommunitiesandtheireffectsonthequalityofgoatmeatduringchilledstorage4c AT mingxueliu thestructureassemblyprocessesofmicrobialcommunitiesandtheireffectsonthequalityofgoatmeatduringchilledstorage4c AT xinhuiwang thestructureassemblyprocessesofmicrobialcommunitiesandtheireffectsonthequalityofgoatmeatduringchilledstorage4c AT longquanxiao structureassemblyprocessesofmicrobialcommunitiesandtheireffectsonthequalityofgoatmeatduringchilledstorage4c AT lincui structureassemblyprocessesofmicrobialcommunitiesandtheireffectsonthequalityofgoatmeatduringchilledstorage4c AT molazilapu structureassemblyprocessesofmicrobialcommunitiesandtheireffectsonthequalityofgoatmeatduringchilledstorage4c AT tingbai structureassemblyprocessesofmicrobialcommunitiesandtheireffectsonthequalityofgoatmeatduringchilledstorage4c AT juanwang structureassemblyprocessesofmicrobialcommunitiesandtheireffectsonthequalityofgoatmeatduringchilledstorage4c AT xiaoyingguo structureassemblyprocessesofmicrobialcommunitiesandtheireffectsonthequalityofgoatmeatduringchilledstorage4c AT dayuliu structureassemblyprocessesofmicrobialcommunitiesandtheireffectsonthequalityofgoatmeatduringchilledstorage4c AT mingxueliu structureassemblyprocessesofmicrobialcommunitiesandtheireffectsonthequalityofgoatmeatduringchilledstorage4c AT xinhuiwang structureassemblyprocessesofmicrobialcommunitiesandtheireffectsonthequalityofgoatmeatduringchilledstorage4c |