کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8503287 | 1554071 | 2017 | 31 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Bacterial diversity analysis of pork longissimus lumborum following long term ohmic cooking and water bath cooking by amplicon sequencing of 16S rRNA gene
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Bacterial diversity analysis of pork longissimus lumborum following long term ohmic cooking and water bath cooking by amplicon sequencing of 16S rRNA gene Bacterial diversity analysis of pork longissimus lumborum following long term ohmic cooking and water bath cooking by amplicon sequencing of 16S rRNA gene](/preview/png/8503287.png)
چکیده انگلیسی
The bacterial ecology of long term ohmic- (LTOH) and water bath- (WB) cooked pork longissimus lumborum during refrigerated storage was investigated by culture-dependent and amplicon sequencing of 16S rRNA gene. High bacterial diversity was observed in both LTOH- and WB-cooked meat, and the diversity decreased with prolonged storage, however, it was more complex in LTOH-cooked meat compared with WB treated ones. Bacillus, Pseudomonas, Enterococcus and Lactococcus were the most prevalent genera in the first two weeks and were replaced by Carnobacterium by the end of storage. Brevundimonas, Bacteroidaceae, Lactobacillaceae, uncultured Clostridiales Family_XIII, Alcaligenaceae and Micrococcales were more abundant in LTOH-cooked meat, while only Moraxellaceae were more abundant in WB-cooked samples. The different abundances may have resulted from the reaction of bacteria to different heating mechanisms. Overall, LTOH-cooked meat has a similar shelf-life with shorter processing time compared to WB treated ones.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 123, January 2017, Pages 97-104
Journal: Meat Science - Volume 123, January 2017, Pages 97-104
نویسندگان
Xiaojing Tian, Wei Wu, Qianqian Yu, Man Hou, Fang Gao, Xingmin Li, Ruitong Dai,