基于多组学技术的冷鲜滩羊肉微生物群落演替驱动机制研究

The construction of the international manufacturing and distributing centre of halal food in Ningxia is one of the important state basic policies of China's Westward opening-up. To export the halal chilled lamb to the Middle East is an important plan of Ningxia government about the development of halal food industry. Tan sheep is a distinctive and advantageous breed in Ningxia. Tan sheep meat is tender, associated with uniformity distribution of fat, light mutton odor, and unique flavor after cooking. Therefore, halal chilled Tan sheep meat is the preferred choice of exported to the Mid East. However, the underdeveloped principles of processing of chilled Tan sheep meat have restricted the development of the processing technology. In recent years, the meat Scientists and Engineers, home and abroad, pay more attention to analysis the biodiversity and identify the dominant strains in chilled meat, and study their growth patterns by selective mediums. They also build prediction models of the shelf life combined with the sensory and the physicochemical indexes. However, in recent years，the researches do not relate the microbial ecology and the models developed through fitting the experimental datum, corresponding with the application being confined. The project is aimed to study the microorganism community succession of the chilled Tan sheep meat by the techniques of metagenomics and dependent cultivation methods. To study the relationship on contacting with the community succession and the nutrition, the metabolism, and the environmental conditions by means of the techniques of proteinomics, metabolomics and transcriptomics will be put into practice. The driving mechanism of microbial community succession will be discovered after the interactions of gene, protein, and the interactions of genes, and proteins, especially. Eventually, the theory on driving mechanism of microbial community succession on chilled Tan sheep meat will be constructed. The theory will provide a theoretical reference for the technological renovation of the chilled Tan sheep meat processing.

将宁夏打造为国际清真食品生产基地和集散地，是我国向西开放国策的重要举措之一。清真冷鲜羊肉出口中东地区，是宁夏清真食品产业规划之中的重要内容。滩羊为宁夏优势特色畜种，肉质细嫩，脂肪分布均匀，膻味很淡，加工后风味独特。清真冷鲜滩羊肉是出口中东地区的首选产品。然而，滩羊冷鲜肉加工理论滞后，制约了加工技术发展。目前，国内外冷鲜肉微生物研究着眼于生物多样性分析，确定优势微生物，通过选择性培养法研究优势微生物生长规律，结合肉品质感官与理化指标，建立货架期预测模型，在冷鲜肉微生物生态学领域却未做深入研究，模型以具体实验值拟合，局限性强。本项目拟采用宏基因组学技术并结合选择培养法研究冷鲜滩羊肉微生物群落演替规律，采用蛋白质组学、代谢组学、转录组学技术研究群落演替与营养、代谢组份及环境条件变化的关系，研究基因、蛋白质及其分子间相互作用，揭示微生物群落演替的内在驱动机制。为冷鲜滩羊肉加工技术创新提供理论参考。

滩羊为宁夏优势特色畜种，肉质细嫩，脂肪分布均匀，膻味很淡，加工后风味独特。本项目采用宏基因组学技术并结合选择培养法研究了冷鲜滩羊肉微生物群落演替规律，确定了冷鲜肉保鲜过程中各个阶段的优势微生物；采用蛋白质组学构建了差异蛋白质互作网络，并对差异蛋白质代谢通路进行分析；采用代谢组学构建了氨基酸类、维生素类、 脂类营养物质等及糖、脂代谢产物及NAD、ATP等代谢相关物质动态代谢网络，并完成了代谢通路分析；采用转录组学技术研究构建了基因互作网络、基因调控网络、蛋白质互作网络，完成了环境变化对基因转录、翻译表达的影响；通过结合蛋白质组学、代谢组学研究结果，分析了环境变化对基因转录、翻译表达的影响；通过多组学关联分析系统三流运转立体交叉网络中各条链、各个点的相互联系和相互作用，揭示了群落演替主要驱动因子及驱动机制。从而为冷鲜滩羊肉生产运销技术创新提供理论参考，为冷鲜肉保鲜分子生态学理论构建打下基础，为冷鲜肉微生物群落演替计算机仿真系统开发提供思路。