闽北风吹肉制成中微生物组成及多样性变化

Microbial Composition and Diversity in Wind Meat in Northern Fujian

为探究闽北风吹肉制成中微生物多样性与风味物质的关系,采用PacBio测序平台,对不同风干阶段的腊肉中细菌16S rRNA和真菌18S rRNA进行高通量测序。结果表明,风吹肉风干时期优势菌属为放线菌属(Actinomycetia)、葡萄球菌属(Staphylococcus)、罗河杆菌属(Rhodanobacter)及嗜冷杆菌属(Psychrobacter);真菌主要优势菌属为德巴利氏酵母属(Debaryomyces)、Kurtzmaniella及红酵母属(Rhodotorula)。在风干期间,微生物群落发生着复杂的变化,细菌群落的多样性与丰富度均优于真菌。

In order to explore the relationship between microbial diversity and flavor substances in the wind blowing meat of northern Fujian,PacBio sequencing platform was used to conduct high-throughput sequencing of bacteria 16S rRNA and fungi 18S rRNA in different air-drying stages.The results showed that the dominant fungi were unclassified Actinobacteria,Staphylococcus,Rhodanobacter and Psychrobacter;the main dominant fungi were Debaryomyces,Kurtzmaniella and Rhodotorula.During the air drying,the microbial community underwent complex changes,with better diversity and richness than that of fungi.