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논문 기본 정보

자료유형
학술저널
저자정보
Utama, Dicky Tri (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) Park, Jongbin (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) Kim, Dong Soo (Quality Assurance Team, Pulmuone Co., Ltd.) Kim, Eun Bae (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) Lee, Sung Ki (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제38권 제5호
발행연도
2018.1
수록면
936 - 949 (14page)

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Changes in microbial community and physicochemical traits of chicken summer sausage made from spent layer thigh added with different level (0%, 0.1%, 0.3%, and 0.5% w/w) of ground chopi (Zanthoxylum piperitum) during manufacture were analyzed. The microbial community was profiled and analyzed by sequencing 16S rRNA gene using Illumina MiSeq. Samples were taken from raw sausage batter, after 15 h of fermentation, 8 h of cooking including cooling down, and 7 d of drying. The final pH of the sausage was reduced by the addition of ground chopi. However, no clear effect on water activity was observed. Ground chopi inhibited the development of red curing color after fermentation as it exhibited antimicrobial effect. However, the effect on species richness and microbial composition after cooking was unclear. Ground chopi delayed lipid oxidation during manufacture and the effect was dependent on the addition level. Fermentation reduced the species richness with a dominancy of lactic acid bacteria. The profile of microbiota in the raw batter was different from other stages, while the closest relationship was observed after cooking and drying. Proteobacteria was predominant, followed by Firmicutes and Bacteroidetes in raw samples. Firmicutes became dominating after fermentation and so forth, whereas other predominant phylum decreased. At genus level, unclassified Lactobacillales was the most abundant group found after fermentation and so forth. Therefore, the overall microbial composition aspects were mainly controlled during fermentation by the abundance of lactic acid bacteria, while bacterial counts and lipid oxidation were controlled by cooking and the addition of ground chopi.
#high-throughput sequencing #microbial community #spent layer meat #summer sausage #Zanthoxylum piperitum

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참고문헌 (38)

참고문헌 신청
Aquilanti L / 2007 / The microbial ecology of typical Italian salami during its natural fermentation / Int J Food Microbiol 120:136~145 google schola Babujanarthanam R / 2011 / Quercitrin a bioflavonoid improves the antioxidant status in streptozotocin : Induced diabetic rat tissues / Mol Cell Biochem 358:121~129 google schola Blaiotta G / 2003 / Combining denaturing gradient gel electrophoresis of 16S rDNA V3 region and 16S-23S rDNA spacer region polymorphism analyses for the identification of staphylococci from Italian fermented sausages / Syst Appl Microbiol 26:423~433 google schola Campbell-Platt G / 1995 / Fermented meats / Blackie Academic & Professional google schola Caplice E / 1999 / Food fermentations : Role of microorganisms in food production and preservation / Int J Food Microbiol 50:131~149 google schola

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