高通量测序分析正常及腐败熟成牛肉和牛舌细菌多样性

目的 解析正常与产生腐败异味的熟成牛肉和牛舌的优势细菌。方法 利用高通量测序技术分析熟成牛肉和牛舌的细菌多样性。结果 4组样品共获得有效序列数197144,基于序列16SrRNA基因97%的相似度,可划分为498个操作分类单元(operational taxonomic unit,OTU)。正常熟成牛肉(BG)、腐败熟成牛肉(BB)、正常熟成牛舌(BTG)、腐败熟成牛舌(BTB)样本OTU数分别为82、32、165、219。4组样品的Coverage、Sobs、Ace、Chao1与Shannon指数表明细菌多样性依次为:BTB>BTG>BG>BB。BG的优势菌为厚壁菌门(Firmicutes,占比94.5%)的乳杆菌属(Lactobacillus,占比91.0%);BB的优势菌为变形菌门(Proteobacteria,占比99.0%)的不动杆菌属(Acinetobacter,占比92.3%)。BTG的优势菌为Firmicutes(占比67.6%)的Lactobacillus(占比62.8%); BTB的优势菌为Proteobacteria(占比80%)的假单胞菌属(P...

Analysis of bacterial diversity in normal and spoiled aged beef and beef tongue by high-throughput sequencing

ABSTRACT: Objective It was aim to study the predominant bacteria in normal and spoilage odor-producing aged beef and beef tongue. Methods High-throughput sequencing method was used to analyze the bacterial diversity of aged beef and beef tongue. Results There were a total of 197144 valid sequences detected in 4 groups of samples, which was divided into 498 operational taxonomic unit (OTU) based on 97% similarity of the sequences 16S rRNA gene. The OTU numbers in normal aged beef (BG), spoiled aged beef (BB), normal aged beef tongue (BTG), and spoiled aged beef tongue (BTB) were 82, 32, 165, and 219, respectively. The Coverage, Sobs, Ace, Chao and Shannon indexes of the 4 groups of samples indicated that the bacterial diversity was as follows: BTB>BTG>BG>BB. The dominant bacterium of BG was Lactobacillus (accounting for 91.0%) from Firmicutes (accounting for 94.5%). The dominant bacterium of BB was Acinetobacter (accounting for 92.3%) from the Proteobacteria (accounting for 99.0%). The dominant bacterium of BTG was Lactobacillus (accounting for 62.8%) from Firmicutes (accounting for 67.6%). The dominant bacterium of BTB was Pseudomonas (accounting for 70.9%) from Proteobacteria (accounting for 80%). Conclusion Lactobacillus is beneficial to the aged beef and beef tongue, Acinetobacter and Pseudomonas are the dominant bacteria that cause the spoilage of aged beef and beef tongue. It is necessary to control the growth of Acinetobacter and Pseudomonas for preventing the spoilage of aged beef products.