Bacterial Diversity of Sausages in Enshi of Hubei Province
DENG Feng1, WANG Yurong1, SHANG Xuejiao1, SHE Mina1, GE Dongying1, ZHAO Huijun1, GUO Zhuang1,2,*
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 Public Inspection and Testing Center, Enshi 445000, China
Abstract：In order to analyze the bacterial diversity of sausages in Enshi, Hubei province, polymerase chain reactiondenaturing gradient gel electrophoresis (PCR-DGGE) and MiSeq high-throughput sequencing (HTS) were used to determine the bacteria in 5 sausage samples collected from the area. The results showed that a large number of bacterial species were identified in all sausage samples. The dominant bacteria mostly belonged to the phyla of Firmicutes and Proteobacteria, and their average relative content was 57.01% and 30.43% respectively. Brochothrix was most abundant among the dominant bacteria.
2018, Vol. 32 
