基于高通量测序的湘派卤牛肉细菌多样性分析

目的:为湘派卤牛肉保鲜保味，延长货架期。方法:对不同贮藏时间(0,4,8,12,16 d)的湘派卤牛肉样品中细菌进行多样性测序。结果:高通量测序共获得有效基因序列1 116 813条，平均每个样品74 454条。Alpha多样性分析表明，LNR8d中细菌丰度最高，LNR4d中细菌丰度最低；细菌门水平结果表明，在贮藏期间，15个卤牛肉样品中的优势菌门主要有：厚壁菌门、变形菌门和蓝细菌门。细菌属水平结果表明，LNR0d的样品中优势菌属为芽孢杆菌属；LNR4d的样品中优势菌属为巨大球菌属；LNR8d的样品中优势菌属为肠杆菌属；在LNR12d的样品中优势菌属为芽孢杆菌属；在LNR16d的样品中优势菌属为unidentified＿Chloroplast。PCoA分析显示15个样品的组内样本之间距离较大，表明其菌群差异性较大。LEfSe分析表明，LNR4d～LNR16d样品中属水平下贡献最大的细菌菌群分别为巨大球菌属、微小杆菌属、乳杆菌属。结论:研究揭示了湘派卤牛肉贮藏过程中的细菌多样性，探索了湘派卤牛肉贮藏过程中的细菌变化情况及其优势菌属。

Bacterial diversity analysis of Xiangpai brined beef based on high-throughput sequencing

Objective: This study aimed to preserve the flavor of Xiangpai brined beef and prolong its shelf life. Methods: High-throughput sequencing was performed in Xiangpai brined beef samples with different storage time (0, 4, 8, 12, 16 d). Results: A total of 1 116 813 effective gene sequence bands were obtained, with an average of 74 454 bands per sample. Alpha diversity analysis showed that LNR8d had the highest bacterial abundance, while LNR4d had the lowest bacterial abundance. The results showed that during storage, Firmicutes, Proteobacteria and Cyanobacteria were dominant bacteria in the 15 brined beef samples. Bacillus was the dominant bacterium in LNR0d samples, while the dominant bacterium in LNR4d samples was Macrococcus. The dominant bacterium in LNR8d samples was Enterobacter. The dominant bacteria in LNR12d samples also belonged to Bacillus, and the dominant bacterium in LNR16d samples was Unidentified chloroplast. PCA analysis showed that the distance between the 15 samples within the group was large, indicating that the microbiota diversity of the 15 samples varied greatly. LEfSe analysis showed that in LNR4d ~ LNR16d samples, the bacteria with the largest contribution at the genus level were Macrococcus, Microbacillus and Lactobacillus. Conclusion: This study revealed the diversity of bacteria in the storage process of Xiangpai braised beef and explored the changes of bacteria and its dominant bacteria genus during the storage process.