Comparative Analysis of Bacterial Diversity in Sausages from Yichang and Enshi
ZHOU Yaao, HUANG Yi, WANG Yunbo, GUO Zhuang, ZHANG Zhendong, LI Yangkun, HOU Qiangchuan
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.Elements DNA Technology (Beijing) Co. Ltd., Beijing 100176, China
Abstract：The bacterial diversity in Yichang sausage was analyzed by Illumina MiSeq high-throughput sequencing technique and compared with that previously reported for Enshi sausage. The results showed that the bacterial community in Yichang sausages were mainly composed of Firmicutes (64.93%), Proteobacteria (32.12%) and Actinobacteria (1.14%) at the phylum level. At the genus level, it was mainly composed of Staphylococcus (16.57%), Lactobacillus (16.22%), Weissella (14.67%), and Leuconostoc (11.43%). The abundance of bacteria in Yichang sausages was significantly lower than that in Enshi sausage (P < 0.05). Besides, there were great differences in the bacterial structure between the two sausages. The results of gene function prediction showed that bacteria in Yichang sausages were more vigorous in carbohydrate metabolism, and polysaccharide biosynthesis and metabolism, and these differences were significantly correlated with the relative abundance of Lactobacillus in sausages.
2020, Vol. 34 
