| Issue |
BIO Web Conf.
Volume 124, 2024
The 2nd International Conference on Food Science and Bio-medicine (ICFSB 2024)
|
|
|---|---|---|
| Article Number | 01009 | |
| Number of page(s) | 5 | |
| Section | Food Science and Biomolecular Engineering | |
| DOI | https://doi.org/10.1051/bioconf/202412401009 | |
| Published online | 23 August 2024 | |
Effects of sodium hypochlorite cleaning on microbial diversity and phenotype of fresh-cut onions based on high-throughput sequencing
1 Xianning Public Inspection and Testing Center, Xianning, Hubei, China
2 Xian’an District Maternal and Child Health Hospital, Xianning, Hubei, China
a aries_yx@163.com
b 1293210714@qq.com
c 1225972902@qq.com
d 543842249@qq.com
e 767615347@qq.com
f* 7794604@qq.com
g 2810505862@qq.com
Fresh onion was used as raw material, sodium hypochlorite cleaning was used as the treatment group, and water cleaning was used as the control group. Stored at 4℃, high-throughput sequencing technology was used to compare the microbial succession and phenotype prediction of fresh-cut onion at the 1st, 3rd and 5th day, and to explore the effects of sodium hypochlorite cleaning on the microflora structure and phenotype of fresh-cut onion during storage. The results showed that at the level of family and genus, sodium hypochlorite cleaning had a significant inhibitory effect on Enterobacteriaceae, Enterobacter, Pantoea and Kosakonia. Compared with the control group, the relative abundance of facultative anaerobic, gramnegative and potential pathogenic phenotypes of bacteria in fresh-cut onion after sodium hypochlorite cleaning decreased, while the relative abundance of aerobic, anaerobic and gram-positive phenotypes increased. After cleaning with sodium hypochlorite, it could to some extent reduce the contamination of pathogenic bacteria in fresh-cut onion, thereby improving the quality and safety of fresh-cut onion.
© The Authors, published by EDP Sciences, 2024
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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