Abstract
Objective: To evaluate the isolation effects of different media on antimicrobial risistant （ART） bacteria flora from the surface of cold fresh and cooked chicken products. Methods: Based on high-throughput sequencing technology, the flora structure and abundance of tetracycline-resistant （Tr） and sulfamethazole-resistant （Sr） bacteria isolated by brain heart infusion （BHI）, tryptic soy agar （TSA） and plate count agar （PCA） media was comparatively analyzed. Results: Among the 101 genera of ART bacteria from cold fresh chicken samples, 30, 5 and 3 genera of Tr bacteria were isolated only on BHI, TSA and PCA media respectively, while the genus numbers of Sr bacteria were 9, 8 and 14 respectively. Among the 50 genera of ART bacteria from cooked chicken samples, the endemic genera were 3, 2 and 1 in Tr bacteria as well as 1, 6 and 0 in Sr bacteria isolated from the three media. Metastat analysis of the ART bacteria abundance showed that, a high similarity was existed in BHI and TSA considering their effects on the structure of ART bacteria, while the stability and abundance of four genus of Tr bacteria, i.e. Aeromonas spp., Enhydrobacter spp., Lactobacillus spp. and Pantooea spp. As well as two genus of Sr bacteria, i.e. Enterococcus spp. and Lactobacillus spp. were significantly higher on PCA in cold fresh chicken samples. Conclusion: Differences of types and abundance of cultivable ART bacteria are existed between the three medias. Therefore, it is necessary to integrate the sequencing information of flora isolated from multifarious media to comprehensively describe the composition of ART bacteria on the surface of chicken samples.
Publication Date
10-30-2023
First Page
18
Last Page
25
DOI
10.13652/j.spjx.1003.5788.2022.81194
Recommended Citation
Liujuan, HUANG; Yanli, FAN; Hai, ZHONG; Jing, JIANG; and Yi, SHAO
(2023)
"Effects of three media on the isolation of two kinds of antimicrobial-resistant bacteria from chicken products,"
Food and Machinery: Vol. 39:
Iss.
9, Article 3.
DOI: 10.13652/j.spjx.1003.5788.2022.81194
Available at:
https://www.ifoodmm.cn/journal/vol39/iss9/3
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