信阳黑猪腊肉的微生物多样性分析及优势菌分离鉴定

为全面解析信阳光山自然发酵黑猪腊肉中的微生物菌落结构组成,采用Illumina MiSeq高通量测序和传统选择性培养基分离筛选相结合的方法,分析腊肉中的细菌多样性和真菌多样性并对分离优势细菌和真菌进行16SrDNA和26S rDNA鉴定。结果显示,信阳腊肉优势细菌中厚壁菌门( Firmicutes) 和变形菌门( Proteobacteria)相对丰度占比均值之和达到99.67%,为绝对优势细菌门；优势真菌为酵母,其菌落总数为4.65 lg(cfu/g)低于细菌2个数量级。在属水平上,相对丰度占比前5的优势细菌依次为乳球菌属(Lactococcus)、嗜冷杆菌属(Psychrobacter)、乳杆菌属(Lactobacillus)、肉食杆菌属(Carnobacterium)、葡萄球菌属(Staphylococcus)。并从腊肉中分离鉴定得到6株优势细菌和2株优势酵母分别为格式乳球菌,清酒乳杆菌,马胃葡萄球菌,广布肉毒杆菌,溶酪巨球菌,孤独四联球菌,胶红酵母和隐球酵母各1株,从而为后续进一步研究优势菌种在发酵过程中的具体作用和演替变化提供了可能,并为发酵肉行业的标准化生产提供理论依据和技术支撑。

Microbial diversity analysis and dominant microorganisms identification and isolation of Xinyang black pig bacon

Objective To explore the microbial community structures of Xinyang spontaneously fermented black pig bacon from Guangshan, and isolate and identify the dominant microorganisms of bacon, so as to provide theoretical basis and technical support for improving the poor stability of naturally fermented meat. Methods Illumina MiSeq high-throughput sequencing combined with traditional selective culture-medium isolation and screening were used to analyze the bacterial and fungal diversity. Subsequently, the culturable dominant microorganisms were identified by 16S rDNA and 26S rDNA methods. Results Firmicutes and Proteobacteria were the absolute dominant bacteria and the sum of their relative abundance reached 99.67%; yeast was dominant fungal and their total viable count was 4.65 lg cfu/g, which was 2 orders of magnitude lower than the total number of bacteria. At the genus level, the top 5 dominant bacterial genera were Lactococcus, Psychrobacter, Lactobacillus, Carnobacterium, and Staphylococcus. Six strains of bacteria and 2 strains of yeast were isolated and identified from Xinyang bacon, including Lactococcus garvieae, Lactobacillus sakei, Staphylococcus equinus, Carnobacterium divergens, Macrococcus caseolyticus, Tetracoccus solitarius, Rhodotorula mucilaginosa, and Cryptococcus magnus. Conclusion The bacterial colonies of Xinyang cured bacon are mainly composed of bacteria, supplemented by yeast. Eight dominant fermentation strains have been isolated, which can be used for the development of potential meat starter.