摘要
为探究KCl部分替代NaCl腌制的宣威火腿中细菌多样性和群落结构,以100%NaCl腌制的宣威火腿为对照组,分别以KCl替代30%、40%、50%和60%NaCl进行腌制作为实验组,基于Illumina MiSeq高通量测序技术对火腿表面和内部细菌16S rRNA的V3~V4区进行扩增和测序,进而比较不同KCl替代比例宣威火腿微生物的群落结构组成及多样性差异。结果表明:不同KCl替代组火腿表面共得到257777条序列和6153个操作分类单元,在火腿内部共得到248102条序列和5704个操作分类单元;尽管不同KCl替代组的火腿在微生物丰度上存在一定差异,但各KCl替代组火腿表面和内部样本在门水平上的优势菌群均为变形菌门和厚壁菌门,KCl部分替代NaCl使火腿表面和内部变形菌门的相对丰度增加,均在40%KCl替代组中最高,且显著高于对照组(P<0.05);不同KCl替代比例腌制的宣威火腿细菌群落结构存在较大相似性,但在一定程度上降低了火腿表面菌群丰度和群落多样性,内部菌群丰度和群落多样性则无显著差异。
In order to explore the bacterial community diversity and structure in Xuanwei ham with partial replacement of NaCl by KCl,the V3–V4 region of the 16S rRNA gene of bacteria on and in Xuanwei ham with 0%(control),30%,40%,50%and 60%NaCl replacement by KCl was analyzed by high-throughput sequencing on an Illumina MiSeq platform,and the differences in the structure,composition and diversity of bacterial communities in the five ham samples were compared.The results showed that a total of 257777 sequences and 6153 operational taxonomic units(OTU)were obtained from the surface samples and 248102 sequences and 5704 OTU from the interior samples.Bacterial abundance in the ham differed with the level of KCl replacement,but the dominant bacterial phyla in the surface and interior samples were Proteobacteria and Firmicutes for all replacement groups.Partial substitution of NaCl by KCl increased the relative abundance of Proteobacteria in and on the ham,which reached maximum at substitution level of 40%and significantly higher than that in the control group(P<0.05).The bacterial community structure was highly similar among the replacement groups.The abundance and diversity of bacterial community on the ham were decreased,while those in the ham were not significantly changed by KCl substitution.
作者
丁习林
杨子江
廖国周
万大千
孔维成
李聪
谷大海
普岳红
葛长荣
王桂瑛
DING Xilin;YANG Zijiang;LIAO Guozhou;WAN Daqian;KONG Weicheng;LI Cong;GU Dahai;PU Yuehong;GE Changrong;WANG Guiying(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Livestock Product Processing and Engineering Technology Research Center of Yunnan Province,Yunnan Agricultural University,Kunming 650201,China)
出处
《肉类研究》
2022年第10期8-15,共8页
Meat Research
基金
云南省宣威市宣和猪产业科技特派团项目(202104BI090022)
云南省中青年学术和技术带头人后备人才项目(202105AC160068)。
