Food and Fermentation Industries >

2021 , Vol. 47 >Issue 7: 34 - 42

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025561

Microbial community succession pattern on the surface of Xuanen ham during fermentation

  • DENG Xiangyi ,
  • LI Jiwei ,
  • HE Lichao ,
  • ZHANG Yuanyuan ,
  • HUANG Guowei ,
  • BAO Xiaolong ,
  • QIU Chaokun
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  • (College of Food & Biological Science and Technology,Wuhan Institute of Design and Sciences,Wuhan 430205,China)

Received date: 2020-09-03

  Revised date: 2020-09-23

  Online published: 2021-05-20

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Abstract

In order to investigate microbial community succession pattern of Xuanen ham during fermentation, high-throughput sequencing technology was employed to analyze the composition of bacterial and fungal community on the surface of Xuanen ham, network and inferred functions of microbiota were also analyzed.The results showed that, the diversity of bacterial community on the surface of Xuanen ham increased continuously during fermentation, a total of 96 genera belonging to 11 phyla were detected.During early and middle stage of fermentation, Staphylococcus xylosus was dominant (>98%);and the most prevalent genera were Staphylococcus, Serratia and Methylbacteria in the late stage of fermentation.The diversity of fungal community on the surface of Xuanen ham was relatively stable, 8 genera belonging to 3 phyla were detected in total. Aspergillus, g_unclassified_k_Fungi (OTU7) and Wallemia were prevalent genera during early and middle stage of fermentation, while the most prevalent genera were Aspergillus, g_unclassified_k_Fungi (OTU7) and g_unclassified_o_Saccharomycetales in the late stage of fermentation.The results of network analysis showed that the dominant species Aspergillus cibarius in the early stage of fermentation were positively correlated with Staphylococcus xylose but negetively correlated with other bacteria, while the dominant species Aspergillus penicillioides and s_unclassified_o_Saccharomycetales in the late stage of fermentation were negatively correlated with Staphylococcus xylose and positively correlated with other bacteria.The results of function prediction indicated that bacteria and fungi both played important roles in protein and fat degradation of Xuanen ham.This study revealed the microbial community succession pattern on the surface of Xuanen ham during fermentation, which could be used as a reference for ham production by artificial inoculation, so as to further improve ham quality and flavor, to shorten the processing period and improve the safety.

Key words： Xuanen ham; fermentation process; microbiota; bacterial diversity; fungal diversity; next generation sequencing; function prediction

Cite this article

DENG Xiangyi , LI Jiwei , HE Lichao , ZHANG Yuanyuan , HUANG Guowei , BAO Xiaolong , QIU Chaokun . Microbial community succession pattern on the surface of Xuanen ham during fermentation[J]. Food and Fermentation Industries, 2021 , 47(7) : 34 -42 . DOI: 10.13995/j.cnki.11-1802/ts.025561

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