Abstract: In order to understand the structure of bacterial community in traditional fermented bacon, the relationship between bacterial community structure and flavor was further explored. Illumina MiSeq high-throughput sequencing was used to analyze the gene sequence of bacterial 16S rDNA V3-V4 region in Chinese bacon. The results showed that Firmicutes and Proteobacteria were the absolute dominant phyla and the relative abundance of the two phyla were more than 98% in each sample, at phylum level. 83 bacterial genera were identified at genus level, among which Staphylococcus, Psychrobacter, Lactobacillus, Brochothrix and Weissella were the main dominant genus of bacteria. Correlation analysis showed that Psychrobacter and Brochothrix had a significant positive correlation with sulfide, Staphylococcus had a significant positive correlation with sulfide and a variety of aromatic compounds. Lactobacillus and Weissella had positive correlation with alkanes, alcohols and esters. In addition, Psychrobacter, Weissella, Carnobacterium, Aerococcus, unclassified_c_Bacilli and Acinetobacter had adverse effects on the quality and safety of Chinese bacon. The results had deepened the understanding of the bacterial community composition and diversity in Chinese bacon, and provided scientific support for the production of traditional fermented bacon.
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