Evaluation of Bacterial Diversity in Chinese Bacon from Enshi by Denatured Gradient Gel Electrophoresis and MiSeq High-Throughput Sequencing
DONG Yun1, WANG Yurong1, WANG Yao1, LIAO Hua2, ZHAO Huijun1, GUO Zhuang1,3,*
1.Northwest Hubei Research Institute of Traditional Fermented Food, College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang 441053, China; 2.Enshi Agricultural Bureau, Enshi 445000, China; 3.Enshi Public Inspection and Testing Center, Enshi 445000, China
Abstract：The bacterial diversity in five Chinese bacon samples collected from Enshi, Hubei was analyzed by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) and MiSeq high-throughput sequencing. The PCR-DGGE analysis indicated that the microbial flora in Chinese bacon was composed of Staphylococcus, Psychrobacter, Lactobacillus and Pseudoalteromonas. The results of MiSeq high-throughput sequencing indicated that Firmicutes and Proteobacteria were the dominate phyla, with a relative abundance of 54.05% and 44.28%, respectively. Meanwhile, Staphylococcus, Psychrobacter, Pseudoalteromonas, Brochothrix, Cobetia and Acinetobacter were the dominate genera, whose relative abundance was 40.18%, 24.02%, 9.37%, 8.53%, 4.71%, and 2.31%, respectively. A total of 252 operational taxonomic units (OTUs) were shared by all samples whose cumulative average was 74.22% of total qualified sequences. Thus, the dominant bacteria in Chinese bacon were Staphylococcus, Psychrobacter and Pseudoalteromonas.
董 蕴，王玉荣，王 尧，廖 华，赵慧君，郭 壮. 基于变性梯度凝胶电泳和MiSeq高通量测序技术分析恩施地区腊肉的细菌多样性[J]. 肉类研究, 2018, 32(10): 37-42.
DONG Yun, WANG Yurong, WANG Yao, LIAO Hua, ZHAO Huijun, GUO Zhuang. Evaluation of Bacterial Diversity in Chinese Bacon from Enshi by Denatured Gradient Gel Electrophoresis and MiSeq High-Throughput Sequencing. Meat Research, 2018, 32(10): 37-42.
2018, Vol. 32 
