基于16S rRNA的徽派腊肉加工过程中微生物群落结构分析  

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

作　　者：周莹 王兆明[2,3] 涂健 陈兴勇[1] 徐宝才[2,3] ZHOU Ying;WANG Zhaoming;TU Jian;CHEN Xingyong;XU Baocai(l.School of Tea and Food Science and Technology,Anhui Agricultural University,Hefei 230036,China;School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China;Engineering Research Center of Bio-process,Ministry of Education,Hefei University of Technology,Hefei 230009,China)

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036 [2]合肥工业大学食品与生物工程学院,安徽合肥230009 [3]合肥工业大学,农产品生物化工教育部工程研究中心,安徽合肥230009

出　　处：《肉类研究》2021年第3期1-7,共7页Meat Research

基　　金：中央高校基本科研业务费专项资金项目(JZ2020HGQA0150);“十三五”国家重点研发计划重点专项(2019YFC1605905)。

摘　　要：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V_(3)~V_(4)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80155、80116、80174、80114、80174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。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 V_(3)-V_(4) 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 80155,80116,80174,80114 and 80174 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.

关 键 词：徽派腊肉 高通量测序 发酵 微生物群落 细菌多样性 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]