Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing
Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing
复制标题
高通量测序比较萨拉米香肠、干腊肠和熏腊肠的细菌多样性谱及微生物安全性评价
DOI：
10.1016/j.lwt.2017.12.011
复制
发表时间：
2018-01-01
影响因子：
6
通讯作者：
Zhan, Yi
中科院分区：
文献类型：
--
作者：
Wang, Xinhui;Zhang, Yalin;Zhan, Yi
采用高通量测序技术对意大利腊肠、中式干腌香肠和中式熏腌香肠中的细菌群落进行了比较。中式干腌香肠和中式熏腌香肠的细菌群落结构与意大利腊肠有很大的不同，细菌分布比意大利腊肠丰富。在萨拉米香肠中发现葡萄球菌属的操作分类单位（OTU）数量最多，占97.45%。因此，葡萄球菌属（Staphylococcus spp.）和乳酸菌（LAB），包括乳杆菌属，魏氏菌属，片球菌属，和乳球菌属（Lactococcus spp.）是中国干腌香肠和中国熏腌香肠中的主要细菌。此外，腊肠具有微量肠球菌属的微生物安全性。(0.03%）人口。相反，较大的肠球菌属（Enterococcus spp.）在中国干腌香肠和中国烟熏香肠中分别观察到相对多度为1.16%和2.99%的种群。除了肠球菌属，几种肉类腐败细菌，即发光杆菌属，环丝菌属和假单胞菌属，并对中式香肠进行了检测。结果表明，中式香肠的卫生质量较差，可能与自然发酵有关。本研究表明，高通量测序是一个有用的工具，以评估细菌多样性和监测发酵香肠中的微生物质量。
The bacterial communities of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage were compared by high-throughput sequencing technology. The bacterial communities of Chinese dry-cured sausage and Chinese smoked-cured sausage were very different from that of salami, and the bacterial distribution was more abundant than that of salami. The highest number of operational taxonomic units (OTUs) was found in salami for the genus Staphylococcus spp., accounting for 97.45%. Accordingly, Staphylococcus spp. and, and Lactic acid bacteria (LAB), including Lactobacillus spp., Weissella spp., Pediococcus spp., and Lactococcus spp. were the main bacteria both in Chinese dry-cured sausage and Chinese smoked-cured sausage. Moreover, the salami has a microbial safety with trace Enterococcus spp. (0.03%) population. In contrast, a larger Enterococcus spp. population with relative abundance of 1.16% and 2.99% was observed in Chinese dry-cured sausage and Chinese smoked-cured sausage, respectively. Apart from Enterococcus spp., several meat spoilage bacteria, namely, Photobacteriwn spp., Brochothrix spp. and Pseudomonas spp, were checked in Chinese-style sausages. The results revealed that the Chinese-style sausages have a poor hygienic quality, probably due to spontaneous fermentation. This study presents that high-throughput sequencing is a useful tool to evaluate bacterial diversity and monitor microbial quality in fermented sausages.