镇巴腊肉生产过程中微生物组成及多样性变化

基于高通量测序技术，对镇巴腊肉加工过程不同阶段的微生物种群组成进行鉴定和分析，同时对细菌表型及相关功能进行预测。结果表明：镇巴腊肉生产加工过程中，真菌丰度大于细菌丰度，并随着发酵时间及加工工艺变化，微生物群落存在明显的演替；镇巴腊肉中丰度最高的细菌为厚壁菌门（Firmcutes）和变形菌门（Proteobacteria），优势细菌属随着加工步骤推进由原料肉样品中的大肠-志贺氏菌属演替为腌制时期和熏制时期的葡萄球菌属（Staphylococcus）、嗜冷杆菌属（Psychrobacter）和乳杆菌属（Latilactobacillus）；丰度最高的真菌门为子囊菌门（Ascomycota）和担子菌门（Basidiomycota），优势真菌属由镰刀菌属（Fusarium）和被孢霉属演替为镰刀菌属（Mortierella）和德巴利氏酵母属（Debaryomyces）；基于菌落演替变化及细菌表型和功能预测，发现镇巴腊肉在加工过程中有害微生物不断减少，利于发酵的微生物逐渐增加，促进镇巴腊肉风味物质形成。

Changes in Microbial Composition and Diversity during the Production of Zhenba Bacon

High-throughput sequencing technology was used to identify and analyze the microbial community in Zhenba bacon at different stages of processing, and bacterial phenotypes and related functions were predicted. The results showed that during the processing of Zhenba bacon, the abundance of fungi was greater than that of bacteria, and there was an obvious succession of microbial community during the fermentation process. The most abundant bacteria were Firmcutes and Proteobacteria. As the process proceeded, the dominant bacteria changed from Escherichia coli and Shigella in the raw meat samples to Staphylococcus, Psychrobacter and Latilactobacillus at the curing and smoking stages. The most abundant fungal phyla were Ascomycota and Basidiomycota, and the dominant fungi changed from Fusarium and Alternaria to Mortierella and Debaryomyces. Based on the microbial community succession and the prediction of bacterial phenotype and functions, it was found that during the processing of Zhenba bacon, the harmful microorganisms decreased continuously, and the microorganisms conducive to the fermentation process gradually increased, which promoted the formation of flavor substances of Zhenba bacon.