Analysis of bacterial diversity and functional prediction of sour meat in Cili and Guzhang regions
WANG Ziyuan1, SONG Tingyu1, SHAO Yijun1, LING Xia2, HOU Qiangchuan1, GUO Zhuang1*
1(Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China) 2(Xiangyang Public Inspection and Testing Center, Xiangyang 441001, China)
Abstract: In this study, Illumina MiSeq high-throughput sequencing technology was used to analyzed the bacterial diversity of sour meat in Cili and Guzhang regions. The results showed that the dominant bacteria genus of sour meat in Cili region were Lactobacillus and Staphylococcus, with an average relative content of 40.23% and 44.35%, respectively. The dominant bacteria of sour meat in Guzhang region were Lactobacillus and Weissella, and the average relative content was 62.61% and 22.79%, respectively. Multivariate statistical analysis showed that the bacterial community structure of sour meat in the two regions was significantly different. Mann-Whitney test showed that the chao1 and Shannon index of bacterial communities in sour meat from Cili region were significantly lower (P < 0.05), and the content of Lactococcus was significantly lower (P < 0.05). The phenotype prediction results showed that the content of anaerobic bacteria in sour meat from Cili region was significantly lower (P < 0.05), while the content of facultative anaerobic bacteria was significantly higher (P < 0.01).The predicted gene function results of PICRUSt showed that the bacterial groups in sour meat were highly expressed in the functions of "amino acid transport and metabolism", "carbohydrate transport and metabolism" and "translation, ribosome structure and biogenesis". Therefore, the bacterial groups in sour meat were mainly composed of lactic acid bacteria and Staphylococcus, and there were some differences in the microbial diversity of sour meat in different regions.
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WANG Ziyuan,SONG Tingyu,SHAO Yijun,et al. Analysis of bacterial diversity and functional prediction of sour meat in Cili and Guzhang regions[J]. Food and Fermentation Industries, 2021, 47(20): 126-132.
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