不同来源腊肉中细菌菌群结构与风味相关性分析

Correlation analysis of bacterial community structure and flavor in different Chinese bacon

为深入了解传统自然发酵腊肉中细菌群落的结构组成,进一步探讨菌群结构与产品风味的关系,采用Illumina MiSeq高通量测序技术,对腊肉中细菌16S rDNA V3-V4区基因序列进行了分析。结果显示,在门水平上,厚壁菌门(Firmicutes)和变形菌门(Proteobacteria)为绝对优势菌门,两者的相对丰度在各样品中均达到98%以上。在属水平上,共鉴定出83个细菌属,其中葡萄球菌属(Staphylococcus)、嗜冷杆菌属(Psychrobacter)、乳杆菌属(Lactobacillus)、环丝菌属(Brochothrix)和魏斯氏菌属(Weissella)为主要优势细菌属。相关性分析表明,嗜冷杆菌属(Psychrobacter)和环丝菌属(Brochothrix)与硫化物显著正相关,葡萄球菌属(Staphylococcus)与多种芳香化合物显著正相关且与硫化物显著负相关,乳杆菌属(Lactobacillus)和魏斯氏菌属(Weissella)与烷类、醇类和酯类正相关。另外,嗜冷杆菌属(Psychrobacter)、魏斯氏菌属(Weissella)、肉食杆菌属(Carnobacterium)、气球菌属(Aerococcus)、未识别的芽孢杆菌属(unclassified_c_Bacilli)和不动杆菌属(Acinetobacter)有对腊肉产品品质和安全性造成不良影响的风险。研究结果加深了对传统发酵腊肉中细菌群落组成和多样性的认识,为传统腊肉食品的生产研究提供了一定的理论基础。

In order to understand the structure of bacterial community in traditional fermented bacon,the relationship between bacterial community structure and flavor was further explored.Illumina MiSeq high-throughput sequencing was used to analyze the gene sequence of bacterial 16S rDNA V3-V4 region in Chinese bacon.The results showed that Firmicutes and Proteobacteria were the absolute dominant phyla and the relative abundance of the two phyla were more than 98%in each sample,at phylum level.83 bacterial genera were identified at genus level,among which Staphylococcus,Psychrobacter,Lactobacillus,Brochothrix and Weissella were the main dominant genus of bacteria.Correlation analysis showed that Psychrobacter and Brochothrix had a significant positive correlation with sulfide,Staphylococcus had a significant positive correlation with sulfide and a variety of aromatic compounds.Lactobacillus and Weissella had positive correlation with alkanes,alcohols and esters.In addition,Psychrobacter,Weissella,Carnobacterium,Aerococcus,unclassified_c_Bacilli and Acinetobacter had adverse effects on the quality and safety of Chinese bacon.The results had deepened the understanding of the bacterial community composition and diversity in Chinese bacon,and provided scientific support for the production of traditional fermented bacon.