宜昌腊肠与恩施腊肠细菌多样性的比较分析

采用Illumina MiSeq高通量测序技术对宜昌腊肠细菌多样性进行解析，并与之前报道的恩施腊肠细菌群落结构进行比较分析。结果表明：宜昌腊肠在门水平主要由厚壁菌门（Firmicutes，64.93%）、变形菌门（Proteobacteria，32.12%）和放线菌门（Actinobacteria，1.14%）组成；在属水平上，主要由葡萄球菌属（Staphylococcus，16.57%）、乳酸杆菌属（Lactobacillus，16.22%）、魏斯氏菌属（Weissella，14.67%）和明串珠菌属（Leuconostoc，11.43%）等组成。宜昌腊肠细菌丰度显著低于恩施腊肠（P＜0.05），且2 个地区腊肠的细菌菌群结构存在较大差异。基因功能预测结果表明，宜昌腊肠中细菌在碳水化合物代谢和多糖的生物合成与代谢等方面更加旺盛，这些差异与腊肠中乳酸杆菌的相对丰度存在显著相关性。

Comparative Analysis of Bacterial Diversity in Sausages from Yichang and Enshi

The bacterial diversity in Yichang sausage was analyzed by Illumina MiSeq high-throughput sequencing technique and compared with that previously reported for Enshi sausage. The results showed that the bacterial community in Yichang sausages were mainly composed of Firmicutes (64.93%), Proteobacteria (32.12%) and Actinobacteria (1.14%) at the phylum level. At the genus level, it was mainly composed of Staphylococcus (16.57%), Lactobacillus (16.22%), Weissella (14.67%), and Leuconostoc (11.43%). The abundance of bacteria in Yichang sausages was significantly lower than that in Enshi sausage (P < 0.05). Besides, there were great differences in the bacterial structure between the two sausages. The results of gene function prediction showed that bacteria in Yichang sausages were more vigorous in carbohydrate metabolism, and polysaccharide biosynthesis and metabolism, and these differences were significantly correlated with the relative abundance of Lactobacillus in sausages.