In this study, Xuanwei ham from different processing years (1, 2 and 3 years) was used as the object. The polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) technology was used. The structure and diversity of fungal communities on the surface and inside of Xuanwei ham in different processing years were analyzed by PCR amplification, dominant band cutting, clone sequencing and so on, providing theoretical basis for further discussion of Xuanwei ham quality. The results showed that the main fungi in Xuanwei ham were Aspergillus pseudoglaucus, Physiosimplex caninus, Aspergillus penicillioides, Yamadazyma triangularis, Wallemia sebi, Candida glucosophila and so on. Among them, Aspergillus pseudogriseus was the dominant species on both the surface and the inside of Xuanwei ham. The diversity analysis showed that the fungi community on the surface of Xuanwei ham processed for 3 years was the highest, and the fungi community on the surface of ham processed for 2 years was the lowest. The fungi community diversity in ham was the highest after 2 years of processing, and the lowest after 3 years of processing.
ZOU Yingling
,
LIU Shuyun
,
WANG Guiying
,
PU YueHong
,
GE Changrong
,
LIAO Guozhou
. Analysis of fungal community structure in Xuanwei ham by PCR-DGGE[J]. Food and Fermentation Industries, 2020
, 46(6)
: 269
-274
.
DOI: 10.13995/j.cnki.11-1802/ts.022394
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