应用Illumina MiSeq测序技术比较风干肉中细菌多样性和微生物安全性

为了解风干肉制品中细菌的多样性及其微生物的安全性，采用Illumina MiSeq高通量测序技术，分析风干肉制品中细菌16S rRNA V4区基因序列，进而比较不同风干肉微生物的群落结构组成及多样性差异。结果显示，14 个样品共获得466 975 条有效序列，975 个操作分类单元。多样性分析表明，自然发酵风干肉中具有高度的微生物群落多样性。微生物群落组成分析表明，自然发酵样品中厚壁菌门（Firmicutes，39%）、变形菌门（Proteobacteria，40%）、拟杆菌门（Bacteroidetes，14%）为优势菌门，所占比例都超过了10%，人工调控样品中Firmicutes（92%）为优势菌门。在自然发酵和人工调控肉制品中分别鉴定出241 个和102 个细菌属，细菌多样性在属的水平上差异显著（P＜0.05）。研究结果加深了对风干肉细菌群落组成和多样性的认识，为保证风干肉制品的质量安全、提高风干肉制品的品质、优化风干肉的生产工艺提供理论依据。

Comparative Bacterial Diversity Analysis and Microbial Safety Assessment of Air-Dried Meat Products by Illumina MiSeq Sequencing Technology

In order to understand the bacterial diversity and microbial safety of air-dried meat products, we sequenced the V4 region of the bacterial 16S rRNA gene from air-dried meat products by using Illumina MiSeq sequencing and evaluated the variability of the bacterial community structure and diversity. A total of 466 975 valid sequences and 975 operational taxonomic units (OTUs) were obtained for 14 samples. Air-dried naturally fermented meat products showed high microbial diversity. The analysis of bacterial community composition indicated that Firmicutes (39%), Proteobacteria (40%) and Bacteroidetes (14%) were the dominant bacteria in naturally fermented meat products, while Firmicutes (92%) were the dominant bacteria in samples fermented under controlled conditions. A total of 241 and 102 bacterial genera were identified in naturally and artificially fermented meat products, respectively, and the bacterial diversity was significantly different at the genera level (P < 0.05). The results from this research provide a theoretical basis for ensuring the quality and safety and optimizing the manufacturing process of air-dried meat products.