This study systematically investigated the dynamic changes in bacterial communities in roast chicken in normal and modified atmosphere packaging (MAP). The samples were stored under normal atmosphere and 40%/60% CO2 /N2 MAP conditions for 28 days at 4 °C. Changes in the number and type of microorganisms in roast chicken during storage were defined via cultural and 16S rDNA sequencing techniques. More Bacteroides, Chryseobacterium, Lactobacillus, and Acinetobacter than other bacteria were initially found in roast chicken. With normal packaging, Pseudomonas rapidly multiplied and became the main spoilage organism in roast chicken after 7 days, with a relative abundance of >90% of the entire bacterial flora. With MAP, due to the high salt content, Halomonas became the main spoilage organism in roast chicken by the middle of the storage period (14 days). Between days 21 and 28 of storage, Pseudomonas gradually became the main spoilage organism in roast chicken, but its relative abundance was much lower in MAP than in normal packaging, followed by Lachnospiraceae (NK4A136 group) and Altererythrobacter. Our research shows that the microbes in roast chicken mainly originated from the processing environment and operators. The combination of MAP with a low storage temperature could effectively improve the quality and safety of roast chicken meat. PRACTICAL APPLICATIONS: This research showed the dynamic changes in the bacterial community of roast chicken stored under normal and modified atmosphere packaging (MAP). Microorganisms in roast chicken are mainly obtained from the processing environment and operators. Combining MAP with storage at low temperatures can effectively improve the quality and safety of roast chicken.

中文翻译：

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常气和气调包装贮藏烤鸡细菌群落动态变化

本研究系统地研究了常压和气调包装（MAP）烤鸡中细菌群落的动态变化。样品在正常大气和 40%/60% CO2/N2 MAP 条件下在 4°C 下储存 28 天。通过培养和 16S rDNA 测序技术确定了储存期间烤鸡中微生物数量和类型的变化。最初在烤鸡中发现的拟杆菌、金黄色杆菌、乳杆菌和不动杆菌多于其他细菌。正常包装下，假单胞菌迅速繁殖，7天后成为烤鸡主要腐败菌，相对丰度>90%。使用 MAP，由于含盐量高，到贮藏中期（14天），卤单胞菌成为烤鸡的主要腐败菌。在储存的第 21 天和第 28 天之间，假单胞菌逐渐成为烤鸡中的主要腐败生物，但其相对丰度在 MAP 中远低于正常包装，其次是毛螺菌科（NK4A136 组）和交替杆菌。我们的研究表明，烤鸡中的微生物主要来源于加工环境和操作者。MAP与较低的储存温度相结合，可以有效提高烤鸡肉的质量和安全性。实际应用：本研究显示了常压和气调包装（MAP）下储存的烤鸡细菌群落的动态变化。烤鸡中的微生物主要来自加工环境和操作者。MAP与低温贮藏相结合，可以有效提高烤鸡的质量和安全性。