摘要
为探索西式发酵火腿低钠加工过程中细菌群落结构变化差异,采用Illumina MiSeq测序技术对细菌16S rRNA V3~V4高变区进行测序。分类学分析结果表明,所有样品中细菌群落可分为31门664属,厚壁菌门(Firmicutes)是低钠组第一优势菌门,葡萄球菌属(Staphylococcus)是低钠组第一优势菌属。结合理化性质分析结果表明,食盐含量、水分含量以及pH值均对西式发酵火腿细菌群落结构具有显著影响。根据京都基因与基因组百科全书(Kyoto Encyclopedia of Genes and Genomes,KEGG)对低钠组与对照组加工290 d样品16S rRNA标记基因序列的代谢途径进行预测,低钠组与对照组主要在氨基酸代谢、脂质代谢、人类疾病代谢途径存在差异。研究结果将为开发改善低钠肉制品品质、提高发酵效率的微生物发酵剂提供参考。
In order to explore the change of bacterial community structure during the processing of western-style low-sodium fermented ham,the V3-V4 hypervariable region of the bacterial 16S rRNA gene was sequenced by Illumina MiSeq high-throughput sequencing technology.Taxonomic analysis showed that the bacterial community in all samples consisted of 31 phyla and 664 genera.Firmicutes was the most dominant phylum in the low-sodium fermented ham and Staphylococcus was the most dominant genus.Physicochemical analysis showed that salt content,water content and pH had significant effects on the bacterial community structure.Kyoto Encyclopedia of Genes and Genomes(KEGG)pathway analysis indicated differences in amino acid metabolism,lipid metabolism and human disease-related metabolism pathways between the low-sodium and control groups on the 290th day of fermentation.These results will provide a reference for the development of microbial starters to improve the quality of low-sodium meat products and increase the fermentation efficiency.
作者
鞠铭
刘鑫
王娟
崔明勋
李红梅
朴春香
李官浩
JU Ming;LIU Xin;WANG Juan;CUI Mingxun;LI Hongmei;PIAO Chunxiang;LI Guanhao(College of Agriculture,Yanbian University,Yanji 133000,China;Food Research Center,Yanbian University,Yanji 133000,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第24期84-91,共8页
Food Science
基金
国家自然科学基金地区科学基金项目(32060555)。
关键词
低钠西式发酵火腿
高通量测序
细菌菌群
代谢通路
western-style low-sodium fermented ham
high-throughput sequencing
bacterial flora
metabolic pathway