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Review
. 2023 Jan 2;11(2):627-638.
doi: 10.1002/fsn3.3122. eCollection 2023 Feb.

Microbial community structure and biogenic amines content variations in chilled chicken during storage

Hong Min  1 , Fengqiu An  2 , Ting Wei  2 , Song Wang  3 , Pengfei Ma  3 , Yong Dai  3
Affiliations
Review

Microbial community structure and biogenic amines content variations in chilled chicken during storage

Hong Min et al. Food Sci Nutr. .

Abstract

The aim of this study was to investigate the sensory indicators, biogenic amine contents, and bacterial community structure and diversity of chilled chicken stored at 4°C under aerobic conditions. Bacterial diversity and dominant bacteria were analyzed using high-throughput sequencing technique (HTS). The relationship between biogenic amine contents and microbial community structure was studied. The results showed that contents of putrescine and cadaverine increased significantly with storage time. Proteobacteria was absolutely dominant flora at the phylum level. The predominant spoilage bacteria found in chicken thighs were Pseudomonas, Acinetobacter, Aeromonas, Shewanella, and Yersinia, and the difference with chicken breasts was related to the presence of Myroides and absence of Yersinia. Myroides, Yersinia, and Shewanella were reported for the first time as an important contributor to the spoilage-related microflora. Bacterial diversity and richness indices showed fluctuating and decreasing trend with storage time. The redundancy analysis showed that the relative abundance of Pseudomonas, Yersinia, and Janthinobacterium was positively related to the contents of putrescine, cadaverine, and tyramine, while Shewanella and Aeromonas showed positive relationship with putrescine content. Furthermore, positive relationship of Myroides and Desulfovibrio with the contents of cadaverine and tyramine was proposed for the first time. The key findings of this study can provide experimental data for food safety monitoring during refrigerated storage and preservation for poultry meat products.

Keywords: bacterial community structure and diversity; biogenic amine contents; chilled chicken; high‐throughput sequencing technique.

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Figures

FIGURE 1
FIGURE 1
Taxonomic classification of bacterial reads retrieved from different samples at phylum level. Others represent the relative abundance of all other phyla outside the 10 phyla.
FIGURE 2
FIGURE 2
Taxonomic classification of bacterial reads retrieved from different samples at genus level. Others represent the relative abundance of all other phyla outside the 10 genera.
FIGURE 3
FIGURE 3
Taxonomic classification of bacterial reads retrieved from different samples at species level. Others represent the relative abundance of all other phyla outside the 10 species.
FIGURE 4
FIGURE 4
(a) Unweighted pair group method with arithmetic mean (UPGMA) clustering were conducted on the unweighted UniFrac distance. (b) Principal coordinate analysis (PCoA) plot based on the weighted UniFrac metric.
FIGURE 5
FIGURE 5
Redundancy analysis ordination of the five chicken variables and abundance of 10 dominant genus communities from chicken thighs and breasts stored at 4°C under aerobic conditions for 0, 3, 6, 8, and 10 days. RDA 1 and 2 explained 31.6% and 3.1% of the variance, respectively.
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