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.
赵改名,李珊珊,崔文明,等. 不同来源腊肉中细菌菌群结构与风味相关性分析[J]. 食品与发酵工业, 2021, 47(13): 246-253.
ZHAO Gaiming,LI Shanshan,CUI Wenming,et al. Correlation analysis of bacterial community structure and flavor in different Chinese bacon[J]. Food and Fermentation Industries, 2021, 47(13): 246-253.
国家卫生和计划生育委员会. GB 2730—2015 腌腊肉制品[S].北京:中国标准出版社,2015.National Health and Family Planning Commission.GB 2730—2015 Pickled bacon products[S].Beijing:China Standards Press,2015.
[2]
赵改名, 李珊珊,崔文明,等.云南自然发酵火腿中乳酸菌的分离鉴定及发酵特性研究[J].食品与发酵工业,2020,46(1):56-61.ZHAO G M,LI S S,CUI W M,et al.Isolation,identification and fermentation properties of lactic acid bacteria from naturally fermented ham in Yunnan[J].Food and Fermentation Industries,2020,46(1):56-61.
[3]
李珊珊, 祝超智,崔文明,等.发酵肉制品中微生物发酵剂分离筛选及应用研究进展[J].肉类研究,2019,33(7):61-66.LI S S,ZHU C Z,CUI W M,et al.Recent progress in separation,screening and application of starter cultures for fermented meat products[J].Meat Research,2019,33(7):61-66.
[4]
周慧敏, 张顺亮,赵冰,等.木糖葡萄球菌和肉葡萄球菌混合发酵剂对腊肉品质的影响[J].食品科学,2018,39(22):32-38.ZHOU H M,ZHANG S L,ZHAO B,et al.Effect of starter culture mixture of Staphylococcus xylosus and S.carnosus on the quality of dry-cured meat[J].Food Science,2018,39(22):32-38.
[5]
COCOLIN L,ALESSANDRIA V,DOLCI P,et al.Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation[J].International Journal of Food Microbiology,2013,167(1):29-43.
[6]
LI X F,LI C,YE H,et al.Changes in the microbial communities in vacuum-packaged smoked bacon during storage[J].Food Microbiology,2019,77:26-37.
[7]
VELIKOVA P,PETROV K,LOZANOV V,et al.Microbial diversity and health-promoting properties of the traditional Bulgarian yogurt[J].Biotechnology & Biotechnological Equipment,2018,32(5):1 205-1 217.
[8]
WANG Z X,SHAO Y Y.Effects of microbial diversity on nitrite concentration in pao cai,a naturally fermented cabbage product from China[J].Food Microbiology,2018,72:185-192.
[9]
LI X R,MA E B,YAN L Z,et al.Bacterial and fungal diversity in the traditional Chinese liquor fermentation process[J].International Journal of Food Microbiology,2011,146(1):31-37.
[10]
WU L H,LU Z M,ZHANG X J,et al.Metagenomics reveals flavour metabolic network of cereal vinegar microbiota[J].Food Microbiology,2017,62:23-31.
[11]
孟子晴, 赵改名,祝超智,等.基于电子鼻与模糊数学建立熏牛肉品质评价法[J].食品与发酵工业,2020,46(18):219-225.MENG Z Q,ZHAO G M,ZHU C Z,et al.Quality evaluation method of smoked beef based on electronic nose,and fuzzy mathematics sensory evaluation method[J].Food and Fermentation Industries,2020,46(18):219-225.
[12]
孟舒雨, 李苗云,赵改名,等.基于灰色关联度法的狮子头风味电子鼻分析与感官评分相关性[J].肉类研究,2019,33(4):24-28.MENG S Y,LI M Y,ZHAO G M,et al.Correlation between electronic nose analysis of and sensory evaluation of flavor in lion’s head meatballs based on grey correlation analysis[J].Meat Research,2019,33(4):24-28.
[13]
JUÁREZ-CASTELÁN C, GARCÍA-CANO I, ESCOBAR-ZEPEDA A,et al.Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization[J].Meat Science,2019,150:7-13.
[14]
XU D D,WANG P,ZHANG X,et al.High-throughput sequencing approach to characterize dynamic changes of the fungal and bacterial communities during the production of sufu,a traditional Chinese fermented soybean food[J].Food Microbiology,2020,86:103 340
[15]
ARO J M,NYAM-OSOR P,TSUJI K,et al.The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages[J].Food Chemistry,2010,119(1):279-285.
[16]
TABANELLI G,COLORETTI F,CHIAVARI C,et al.Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions[J].Food Control,2012,26(2):416-426.
[17]
BENITO M J,RODRÍGUEZ M,CÓRDOBA M G,et al.Effect of the fungal protease EPg222 on proteolysis and texture in the dry fermented sausage ‘salchichón’[J].Journal of the Science of Food & Agriculture,2005,85(2):273-280.
[18]
LRENE F,VALENTINA A,PAOLA D,et al.Sausage fermentation and starter cultures in the era of molecular biology methods[J].International Journal of Food Microbiology,2018,279:26-32.
[19]
AMMOR M S,MAYO B.Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production:An update[J].Meat Science,2007,76(1):138-146.
[20]
PARLAPANI F F,FERROCINO I,MICHAILIDOU S,et al.Microbiota and volatilome profile of fresh and chill-stored deepwater rose shrimp (Parapenaeus longirostris)[J].Food Research International,2020,132:109 057.
[21]
ZHANG D,PALMER J,TEH K H,et al.16S rDNA high-throughput sequencing and MALDI-TOF MS are complementary when studying psychrotrophic bacterial diversity of raw cows’ milk[J].International Dairy Journal,2019,97:86-91.
[22]
CHEN H B,WANG M Y,YANG C F,et al.Bacterial spoilage profiles in the gills of Pacific oysters (Crassostrea gigas) and eastern oysters (C.virginica) during refrigerated storage[J].Food Microbiology,2019,82:209-217.
[23]
BROEKAERT K,HEYNDRICKX M,HERMAN L,et al.Molecular identification of the microbiota of peeled and unpeeled brown shrimp (Crangon crangon) during storage on ice and at 7.5 ℃[J].Food Microbiology,2013,36(2):123-134.
[24]
PRAPAIWONG N,WALLACE R K,ARIAS C R.Bacterial loads and microbial composition in high pressure treated oysters during storage[J].International Journal of Food Microbiology,2009,131(2/3):145-150.
[25]
WANG X H,ZHANG Y L,REN H Y,et al.Comparison of bacterial diversity profiles and microbial safety assessment of salami,Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing[J].LWT-Food Science & Technology,2018,90:108-115.
[26]
NOWAK A,PIOTROWSKA M.Biochemical activities of Brochothrix thermosphacta[J].Meat Science,2012,90(2):410-413.
[27]
CASABURI A,DE FILIPPIS F,VILLANI F,et al.Activities of strains of Brochothrix thermosphacta in vitro and in meat[J].Food Research International,2014,62:366-374.
[28]
RAYJI P,BROWN N.A case of recurrent Aerococcus urinae infective endocarditis with associated cerebral embolic phenomena[J].Access Microbiology,2020,2(2).DOI:10.1099/acmi.fis2019.po0053.
[29]
MAKYANA B S,PIWOZ S N,PIWOZ J A,et al.Clinical significance of Aerococcus-related infections:An emerging threat[J].Journal of the Pediatric Infectious Diseases Society,2019,8(6):579.
[30]
孙娜,张雅婷,于寒松,等.发酵型青腐乳菌群结构与风味物质分析及相关性[J].食品科学,2020,41(22):177-183.SUN N,ZHANG Y T,YU H S,et al. Analysis and correlation on microflora and flavor components of stinky tofu[J]. Food Science,2020,41(22):177-183.
[31]
BECK H C,HANSEN A M,LAURITSEN F R.Catabolism of leucine to branched-chain fatty acids in Staphylococcus xylosus[J].Journal of Applied Microbiology,2010,96(5):1 185-1 193.
[32]
LEROY F,VERLUYTEN J,DE VUYST L.Functional meat starter cultures for improved sausage fermentation[J].International Journal of Food Microbiology,2006,106(3):270-285.
[33]
CHEN Q,LIU Q,SUN Q X,et al.Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage[J].Meat Science,2015,100:110-117.
[34]
MONTANARI C,BARGOSSI E,GARDINI A,et al.Correlation between volatile profiles of Italian fermented sausages and their size and starter culture[J].Food Chemistry,2016,192:736-744.
[35]
ZAGOREC M,CHAMPOMIER-VERGÉS M C.Lactobacillus sakei:A starter for sausage fermentation,a protective culture for meat products[J].Microorganisms,2017,5(56):1-13.
2021, Vol. 47 
