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| Changes in Microbial Composition and Diversity during the Production of Zhenba Bacon |
| ZUO Yao, ZHU Lianxu, LU Hongzhao, REN Hongqiang, WANG Ling, WANG Shanshan, WU Guofei, ZHANG Tao |
| 1.School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; 2.Shaanxi Province “Four Subjects A Joint” Zhenba Bacon School-Enterprise Joint Research Center, Hanzhong 723001, China; 3.Market Supervision Administration of Zhenba County, Hanzhong 723600, China; 4.Shaanxi Provincial University Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, Hanzhong 723001, China |
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Abstract High-throughput sequencing technology was used to identify and analyze the microbial community in Zhenba bacon at different stages of processing, and bacterial phenotypes and related functions were predicted. The results showed that during the processing of Zhenba bacon, the abundance of fungi was greater than that of bacteria, and there was an obvious succession of microbial community during the fermentation process. The most abundant bacteria were Firmcutes and Proteobacteria. As the process proceeded, the dominant bacteria changed from Escherichia coli and Shigella in the raw meat samples to Staphylococcus, Psychrobacter and Latilactobacillus at the curing and smoking stages. The most abundant fungal phyla were Ascomycota and Basidiomycota, and the dominant fungi changed from Fusarium and Alternaria to Mortierella and Debaryomyces. Based on the microbial community succession and the prediction of bacterial phenotype and functions, it was found that during the processing of Zhenba bacon, the harmful microorganisms decreased continuously, and the microorganisms conducive to the fermentation process gradually increased, which promoted the formation of flavor substances of Zhenba bacon.
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2023, Vol. 37 
