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| Applying 16S rDNA Sequencing to Analyze the Microbial Diversity on the Surface and in the Interior of Saba Ham, a Traditional Chinese Fermented Meat Product |
| ZHANG Yajing, SHU Xianghua, HUANG Xin, Lü Tao, WANG Yulei, ZHANG Yalun, ZHANG Zhihui, LUO Gao, LI Xinhan, LI Xiangnan, SONG Chunlian |
| 1.College of Veterinary Medicine, Yunnan Agricultural University, Kunming 650201, China; 2.Kunming Weimude Biotechnology Co. Ltd., Kunming 650201, China; 3.Yunnan Yunce Quality Testing Co. Ltd., Kunming 650501, China |
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Abstract In order to analyze the microbial flora composition, species richness and diversity of Saba ham, a traditional Chinese fermented meat product in Yunnan province, total microbial DNA was extracted from Saba ham (more than one year old) for amplification and Illumina high-throughput sequencing of the V3-V4 region of the bacterial 16S rDNA gene and the ITS2 region of the fungal ITS rDNA gene on the surface and in the interior of Saba ham. Further, the microbiota composition and diversity were analyzed. The results revealed that the microbial flora in the ham varied; the diversity and abundance of bacteria were significantly higher than those of fungi (P < 0.01), and the diversity and abundance of fungi and bacteria in the interior were higher than those on the surface (P < 0.05). Aspergillus, a genus in the phylum Ascomycota, was the dominant fungus both on the surface and in the interior, followed by Yamadazyma and Penicillium, which were more distributed on the surface than in the interior. At the bacterial genus level, Staphylococcus, belonging to Firmicutess was dominant both on the surface and in the interior; Chromohalobacter, Mitsuokella and Streptococcus were also dominant on the surface, and Actinobacteria, Bacillus, Acidimicrobiia and Coccus were also dominant in the interior. In addition, there were a large number of unknown and unclassified microorganisms in the interior. Collectively, the above results demonstrated that Aspergillus and Staphylococcus were the dominant microbes both on the surface and in the interior of Saba ham.
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2020, Vol. 34 
