Analysis of microbial types and diversity in bacon products
Last Update: 2020-06-20
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The reaction of microorganisms and nutrients such as proteins and fats in bacon not only gives the meat a distinctive color and unique flavor, but also has the potential to contaminate the finished product with bacteriaTherefore, it is very necessary to use the appropriate technology to analyze the microbial species and diversity in bacon productsThe School of Food Science and Technology of Hubei College of Arts and Sciences, the Institute of Traditional Fermented Food in Northwest China, the Enshi Municipal Bureau of Agriculture, the Enshi Public Inspection and Testing Center, Dong Yun, Wang Yurong, Wang Wei, Liao Hua, Zhao Huijun, Guo Zhuang to collect samples of 5 bacon from the Enshi area of Hubei Province For the study subjects, the diversity of the microorganisms contained in the polymerase chain reaction-denatured gradient gel electrophoresis (polymerase chain reaction-denatured gradient gel electrophoresis, PCR-DGGE) and MiSeq high-throughput sequencing technology were used to analyze the diversity of the microorganisms contained thereinPCR-DGGE analysisPCR-DGGE in the bacon sample showed that the bacteria in the bacon sample were mainly Staphylococcus, Psychrobacter, Lactobacillus and pseudo-pseudo-pseudomonasthe miSeq high-throughput sequencing analysis of the meat sample bacteriaMiSeq high-throughput sequencing results show that the bacteria in the bacon mainly hard-walled bacteria (Firmicutes) and Proteobacteria, the average relative content of 54.05 percent and 44.28 percent, bacteria are mainly Staplococcus( The average relative content of the pseudo-alteromonas, Brochothrix, Cobetia and Acinetobacter, the pseudo-alterocyclomonas, 4.71% and 2.31%, respectively, were 40.18%, 24.02%, 9.37%, 8.53%, 4.71% and 2.31% in the classification unit (operational Units, OTU) level, found 252 core OTUs, the cumulative average relative content of up to 74.22%conclusionsusing a combination of PCR-DGGE and MiSeq high-throughput sequencing techniques to analyze the bacterial diversity of bacon in Enshi regionBoth techniques indicate that the dominant bacteria in ensch's bacon are Staphylococcus, Psychrobacter, and pseudo-pseudoalteromonasSource: Meat Research
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