云南5种干腌火腿微生物多样性比较分析  

Comparative analysis of microbial diversity of five dry-cured hams in Yunnan

作　　者：林钧艺 宋春莲 张莹 张雅靖 全伟[2] 舒相华 LIN Junyi;SONG Chunlian;ZHANG Ying;ZHANG Yajing;QUAN Wei;SHU Xianghua(College of Veterinary Medicine,Yunnan Agricultural University,Kunming 650201;Yunnan Rural Science and Technology Service Centre,Kunming 650021)

机构地区：[1]云南农业大学动物医学院,昆明650201 [2]云南省农村科技服务中心,昆明650021

出　　处：《中国食品添加剂》2023年第10期233-241,共9页China Food Additives

基　　金：云南省重大科技专项计划“云南省猪重要疫病防控技术体系构建及应用”,(202102AE090007);云南省高校畜禽重要疾病防控重点实验室。

摘　　要：云南省地势呈山地高原地形,气候多变。不同的地理环境和气候条件造就了不同品种火腿中不同的微生物群系和结构。采用高通量测序对中国云南三川火腿、诺邓火腿、撒坝火腿、老窝火腿和宣威火腿中微生物的菌群构成、物种丰富度和多样性差异性进行分析。结果5种云南火腿细菌多样性和丰富度高于真菌,老窝火腿细菌多样性和丰富度最高。5种火腿中的细菌主要的优势门水平有变形菌门、厚壁菌门、拟杆菌门、放线菌门等。真菌方面,宣威火腿真菌多样性和丰富度最高。真菌主要优势门水平有子囊菌门、花藻门、担子菌门。5种云南火腿的微生物菌群之间存在差异,细菌多样性和丰富度高于真菌。细菌和真菌的丰富度和多样性最好的是老窝火腿和宣威火腿。Yunnan Province has a mountainous plateau topography and a variable climate.The different geographical and climatic conditions have created different microbial communities and structures in different varieties of ham.Highthroughput sequencing was used to analyze the microbial community composition,species richness and diversity in Sanchuan ham,Nuodeng ham,Saaba ham,Laohuo ham and Xuanwei ham from Yunnan,China.The bacterial diversity and richness of the five Yunnan hams were higher than that of the fungi,with Laohuo ham having the highest bacterial diversity and richness,and the main dominant phyla in the five hams were Proteobacteria、Firmicutes、Bacteroidetes and Actinobacteria..In terms of fungi,Xuanwei ham had the highest fungal diversity and richness.The main dominant phylum levels for fungi were Ascomycota,Anthophyta,Basidiomycota.differences existed between the microflora of the five Yunnan hams,with bacterial diversity and richness being higher than that of fungi.The best abundance and diversity of bacteria and fungi were found in Laohuo ham and Xuanwei ham.

关 键 词：云南干腌火腿 微生物多样性 高通量测序 16S rDNA 

分 类 号：TS207.4[轻工技术与工程—食品科学]