Diversity of fungus in traditional air-dried meat of Xinjiang Kazakh
WANG Jungang1,2, LI Yuhui1,2*, LIU Chengjiang1,2, GUO Anmin1,2, YUE Janping3
1(Institute of Agro-products Processing Science and Technology,Xinjiang Academy of Agricultural and Reclamation Science,Shihezi 832000,China) 2(Key Laboratory of Agro-Products Processing,XinJiang Academy of Agricultural And Reclamation Science,Shihezi 832000,China) 3(Emin County Xinda Tongchuang Biological Engineering limited liability company,Emin 834699,China)
Abstract: The aim of this study was to elucidate the structure of fungi in traditional dried meat of Kazak nationality in Xinjiang,the gene sequences of internal transcribed spacer 1 (ITS1) of fungi in traditional dried meat samples of Xinjiang were analyzed by IlluminaMiSeq high-throughput sequencing technology.The results showed that a total of 1 936 392 gene sequence bands were obtained from 26 samples in four groups,and 371 operational taxonomic unit (OTU) numbers were obtained.The total number of OTU in four groups was 84,and the total number of OTU in 26 samples was only 13.The dominant fungi at genus level were Candida 30.09%,Mrakia 16.26%,Debaryomyces 11.14%,Mycosphaere 6.37%,Penicillium 4.23%,Aspergillus 2.39%,Mrakiella 2.88%,Naganishia 1.71% and Vishniacozyma 1.55%.At the level of phylum classification,the structure of fungal flora in air-dried meat was similar to that of soil,air,and water.At the genus level,Candida,Debaryomyces and Aspergillus had developed into dominant bacteria.These fungi could produce proteases and lipases,which are critical to the quality of meat products during fermentation.The fungal flora in Xinjiang traditional air-dried meat is rich in diversity,and most of them play a positive role in meat fermentation.High-throughput sequencing technology can monitor the fungal diversity in traditional air-dried meat.
王俊钢,李宇辉,刘成江,等. 新疆哈萨克族传统风干肉中真菌多样性分析[J]. 食品与发酵工业, 2021, 47(1): 35-42.
WANG Jungang,LI Yuhui,LIU Chengjiang,et al. Diversity of fungus in traditional air-dried meat of Xinjiang Kazakh[J]. Food and Fermentation Industries, 2021, 47(1): 35-42.
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