基于16S rRNA的徽派腊肉加工过程中微生物群落结构分析

为探究徽派腊肉加工过程中的微生物群落演替规律，采用高通量测序技术对不同加工阶段的徽派腊肉中微生物16S rRNA进行V3～V4区测序，比较不同加工阶段（鲜肉、腌制中期、腌制结束、成熟中期、成熟结束）腊肉中细菌群落结构组成及多样性差异。结果表明：5 个加工阶段分别获得80 155、80 116、80 174、80 114、80 174 条有效序列；在门分类水平上，厚壁菌门（Firmicutes）、变形菌门（Proteobacteria）、放线菌门（Actinomycetes）、拟杆菌门（Bacteroides）相对丰度较高；在属分类水平上，鲜肉、腌制中期和腌制结束的腊肉中主要优势菌为乳球菌（Lactococcus）和假单胞菌（Pseudomonas），成熟中期和成熟结束的腊肉中主要优势菌为葡萄球菌（Staphylococcus）、盐弧菌（Salinivibrio）和放线菌（Actinomycetes）。微生物群落结构和多样性在徽派腊肉不同加工阶段存在明显差异。

Analysis of Microbial Community Structure during the Processing of Hui-Style Bacon by 16S rRNA Sequencing

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.