新疆哈萨克族传统风干肉中细菌多样性分析及安全评价

Analysis and Safety Evaluation of Bacterial Diversity Profiles in Traditional Air-dried Meat of Xinjiang Kazakh

为评价新疆3个哈萨克族聚居区的传统风干肉中细菌的安全性及菌群结构,对传统手工制作的风干肉样品中细菌16S rRNA V4-V5区基因序列进行IlluminaMiSeq高通量测序,共获得1788749对有效的基因序列条带,308个运算分类单位(OTU)数目。其中,237个OTU数目为3组所共有,仅13个OTU数目是26个样品所共有的。结果表明:在细菌属水平,嗜冷杆菌属(30.76%)、环丝菌属(7.82%)为样品中的优势菌群,肉杆菌属(2.59%)、明串珠菌属(2.20%)、肠球菌属(1.06%)等乳酸菌和微球菌(1.69%)、葡萄球菌(1.60%)也有检出。新疆哈萨克族传统风干肉中存在丰富的细菌多样性,且含有大量的条件致病菌,具有一定的食品安全隐患。

The objective of this study was to elucidate composition of microbial community structure and analysis of its differences in Xinjiang Kazakh traditional air-dried meat.IlluminaMiSeq high-throughput sequencing technology was used to analyze the bacterial 16 S rRNA V4-V5 region gene sequence in Xinjiang traditional air-dried meat samples.The results showed that a total of 1788749 valid gene sequence bands and 308 OTU were obtained from 26 samples in the three groups,of which the number of OTU shared by the three groups was 237 and the number of OTU shared by the26 samples was only 13.The diversity analysis showed that there was a high degree of microbial community diversity in traditional air-dried meat.At the bacterial genus level,the genus Lycobacterium(30.76%)and Cyclosphaera(7.82%)were the dominant flora in the sample.In addition,Carnobacterium(2.59%),Leuconostoc(2.20%),Enterococcus(1.06%)and other lactic acid bacteria and micrococci(1.69%),Staphylococcus(1.60%)were also detected.The research results have deepened understanding of the composition and diversity of bacteria communities in the traditional air-dried meat of the Kazakhs in Xinjiang.A large number of conditional pathogenic bacteria were contained in Xinjiang traditional air-dried meat,which seriously affected the safety of the air-dried meat.