Food and Fermentation Industries >

2026 , Vol. 52 >Issue 12: 305 - 315

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044171

Difference analysis of microbial diversity and functional gene in farmhouse- and factory-produced cured meat in Northeastern Chongqing

  • SHEN Lihua ,
  • LIU Ju ,
  • YU Yaqian ,
  • ZHUANSUN Jiazhi ,
  • MA Long ,
  • HU Xiaoyi ,
  • CHEN Keyi ,
  • ZHAO Feng ,
  • XIAO Guosheng
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  • 1(College of Biology and Food Engineering, Chongqing Three Gorges University, Chongqing 404120, China)
    2(Chongqing Characteristic Biotechnology Research Institute Co.Ltd., Chongqing 405400, China)

Received date: 2025-08-18

  Revised date: 2025-11-12

  Online published: 2026-07-17

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Abstract

This study analyzed the microbial diversity and functional gene differences between farmhouse and factory-processed cured meat from northeastern Chongqing based on metagenomic technology.A total of 25 phyla, 242 families, 436 genera, and 1 458 species were identified from the cured meat samples, with 99.6% belonging to bacteria and fungi.There was no significant difference in the Simpson and Shannon index of microbial diversity between the two types of cured meats, but the Chao1 and ACE abundance index of farmhouse cured meats were significantly higher than those of factory-made cured meats.At the levels of the phylum, genus and species, the composition of the top ten dominant bacterial communities in terms of species abundance were the same in both cured meat types, though their relative abundances differed.Dominant bacterial species exhibited greater abundance fluctuations in farmhouse cured meat compared to factory-processed cured meat.The Ascomycota phylum, Aspergillus genus, and Aspergillus pseudopulverosus showed significantly higher abundances in farmhouse cured meat than in factory-processed cured meat, while Lactobacillus curvedus was significantly more abundant in factory-processed cured meat.The eggNOG annotation revealed that no significant difference in the number of functional genes related to amino acid transport and metabolism between the two types of cured meats;However, the number of functional genes related to carbohydrate and lipid transport and metabolism was significantly higher in farmhouse cured meat than in factory cured meat.KEGG annotation showed that the number of genes related to carbohydrate, amino acid, and lipid metabolism in the microorganisms of farmhouse cured meat was significantly higher than that in factory cured meat.CAZy annotated a total of 102 carbohydrate enzymes.The abundance of gene clusters related to amino acid and carbohydrate metabolism was significantly higher in farmhouse cured meat than in factory-processed cured meat.These research results provide crucial insights into the microbiological mechanisms underlying the characteristic flavor formation of cured meat in northeastern Chongqing.Also, they offer theoretical references for optimizing production processes of specialty cured meat and screening functional fermentation bacteria.

Key words： cured meat; metagenomics; microbial diversity; functional genes

Cite this article

SHEN Lihua , LIU Ju , YU Yaqian , ZHUANSUN Jiazhi , MA Long , HU Xiaoyi , CHEN Keyi , ZHAO Feng , XIAO Guosheng . Difference analysis of microbial diversity and functional gene in farmhouse- and factory-produced cured meat in Northeastern Chongqing[J]. Food and Fermentation Industries, 2026 , 52(12) : 305 -315 . DOI: 10.13995/j.cnki.11-1802/ts.044171

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