|
|
|
| Analysis of Microbial Community Structure during the Processing of Hui-Style Bacon by 16S rRNA Sequencing |
| ZHOU Ying, WANG Zhaoming, TU Jian, CHEN Xingyong, XU Baocai |
| 1.School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; 2.School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; 3.Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China |
|
|
|
|
Abstract High throughput sequencing was used to investigate the microbial community succession of Hui-style bacon samples at different processing stages (fresh meat, mid-curing, the end of curing, mid-maturation and the end of maturation). The V3-V4 region of the bacterial 16S rRNA gene was sequenced to compare the composition and diversity of bacterial community among the processing stages. The results showed that 80 155, 80 116, 80 174, 80 114 and 80 174 effective sequences were obtained for the five processing stages, respectively. At the phylum level, Firmicutes, Proteobacteria, Actinomycetes and Bacteroides were dominant. At the genus level, Lactococcus and Pseudomonas were the dominant bacteria in fresh meat, at the mid-curing stage and at the end of curing, while Staphylococcus, Salinivibrio and Actinomycetes were the dominant bacteria at the mid-maturation stage and at the end of maturation. These findings showed that different processing stages had significant effects on the microbial community structure and diversity in Hui-style bacon.
|
|
|
|
|
|
|
|
|
|
|
2021, Vol. 35 
