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Characterization of the Biodiversity of the Spoilage Microbiota in Chicken Meat Using Next Generation Sequencing and Culture Dependent Approach
Korean J. Food Sci. An. 2017;37:535-541
Published online August 31, 2017
© 2017 Korean Society for Food Science of Animal Resources

Hee Soo Lee, Mirae Kwon, Sunhak Heo, Min Gon Kim, and Geun-Bae Kim*

Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
Correspondence to: Geun-Bae Kim
Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
Tel: +82-31-670-3027 Fax: +82-31-676-5986 E-mail: kimgeun@cau.ac.kr
Received July 7, 2017; Revised July 13, 2017; Accepted July 13, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
This study investigated the psychrotrophic bacteria isolated from chicken meat to characterize their microbial composition during refrigerated storage. The bacterial community was identified by the Illumina MiSeq method based on bacterial DNA extracted from spoiled chicken meat. Molecular identification of the isolated psychrotrophic bacteria was carried out using 16S rDNA sequencing and their putrefactive potential was investigated by the growth at low temperature as well as their proteolytic activities in chicken meat. From the Illumina sequencing, a total of 187,671 reads were obtained from 12 chicken samples. Regardless of the type of chicken meat (i.e., whole meat and chicken breast) and storage temperatures (4°C and 10°C), Pseudomonas weihenstephanensis and Pseudomonas congelans were the most prominent bacterial species. Serratia spp. and Acinetobacter spp.. were prominent in chicken breast and whole chicken meat, respectively. The 118 isolated strains of psychrotrophic bacteria comprised Pseudomonas spp. (58.48%), Serratia spp. (10.17%), and Morganella spp. (6.78%). All isolates grew well at 10°C and they induced different proteolytic activities depending on the species and strains. Parallel analysis of the next generation sequencing and culture dependent approach provides in-depth information on the biodiversity of the spoilage microbiota in chicken meat. Further study is needed to develop better preservation methods against these spoilage bacteria.
Keywords : next generation sequencing, psychrotrophic bacteria, spoilage, proteolytic activity, chicken meat


October 2017, 37 (5)