为了提高发酵香肠微生物资源利用率和对发酵香肠的安全性进行评估。应用高通量测序技术,对收集自四川成都(SC)、广东深圳(GD)、湖南长沙(HN)、黑龙江哈尔滨(HB)地区的传统发酵香肠进行测序,采用生物信息学方法进行细菌多样性分析。四川和哈尔滨地区的细菌多样性>其他地区;厚壁菌门,蓝藻菌门和变形菌门是4个地区的优势菌门;乳杆菌属和葡萄球菌属是四川地区的优势菌属;乳球菌属,不动杆菌属和巨型球菌属是广东地区的优势菌属;乳球菌属,四联叠球菌属,乳杆菌属是湖南地区的优势菌属;未成功测定的细菌菌属是哈尔滨地区的优势菌属。巨型球菌属是广泛存在于除哈尔滨地区之外的特殊菌属,该菌对脂肪和蛋白质分解有促进作用。乳酸菌是除哈尔滨地区之外的优势菌群,Macrococcus caseolyticus可以作为香肠发酵剂的候选优良菌株,但其安全性还需进一步研究。
In order to improve the utility of microbial resources for fermented sausages and to evaluate their safety, high-throughput sequencing and subsequent bacterial diversity analysis were conducted for detecting the bacterial community in different traditional fermented sausages collected from Chengdu (SC), Shenzhen (GD), Changsha (HN) and Harbin (HB). The results indicated that Firmicutes, Cyanobacteria and Proteobacteria were dominant bacteria in all four regions. Larger bacterial communities were revealed in sausages from SC and HB. Lactobacillus sp. and Staphylococcus sp. were dominant bacteria in SC sausages while Lactococcus sp., Acinetobacter sp. and Macrococcus sp. were dominant in GD sausages, Lactococcus sp., Tetragenoccus sp. and Lactobacillus sp. were dominant in HN sausages with unidentified bacterial genera being dominant in HB sausages. In all sausages except those from HB, lactic acid bacteria were dominant and the presence of Macrococcus caseolyticus promoted the decomposition of fat and protein in fermented sausages. Therefore, M. caseolyticus can be considered as a good candidate for sausage fermentation while its safety needs to be investigated in further.
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