周莹 王兆明 涂健 陈兴勇 徐宝才

摘要：为探究徽派腊肉加工过程中的微生物群落演替规律，采用高通量测序技术对不同加工阶段的徽派腊肉中微生物16S rRNA进行V₃～V₄区测序，比较不同加工阶段（鲜肉、腌制中期、腌制结束、成熟中期、成熟结束）腊肉中细菌群落结构组成及多样性差异。结果表明：5 个加工阶段分别获得80 155、80 116、80 174、80 114、80 174 条有效序列;在门分类水平上，厚壁菌门（Firmicutes）、变形菌门（Proteobacteria）、放线菌门（Actinomycetes）、拟杆菌门（Bacteroides）相对丰度较高;在属分类水平上，鲜肉、腌制中期和腌制结束的腊肉中主要优势菌为乳球菌（Lactococcus）和假單胞菌（Pseudomonas），成熟中期和成熟结束的腊肉中主要优势菌为葡萄球菌（Staphylococcus）、盐弧菌（Salinivibrio）和放线菌（Actinomycetes）。微生物群落结构和多样性在徽派腊肉不同加工阶段存在明显差异。

关键词：徽派腊肉;高通量测序;发酵;微生物群落;细菌多样性

Analysis of Microbial Community Structure during the Processing of Hui-Style Bacon by 16S rRNA Sequencing

ZHOU Ying^1，2，3， WANG Zhaoming^2，3， TU Jian¹， CHEN Xingyong¹， XU Baocai^2，3，*

（1.School of Tea and Food Science and Technology， Anhui Agricultural University， Hefei   230036， China; 2.School of Food and Biological Engineering， Hefei University of Technology， Hefei   230009， China; 3.Engineering Research Center of Bio-process， Ministry of Education， Hefei University of Technology， Hefei   230009， China）

Abstract：High throughput sequencing （HTS） was used to investigate the microbial community succession of Hui-style bacon samples at different processing stages （fresh meat， mid-curing， the end of curing， mid-maturation and the end of maturation）. The V3-V4 region of the bacterial 16S rRNA gene was sequenced to compare the composition and diversity of bacterial community among the processing stages. The results showed that 80155， 80116， 80174， 80114 and 80174 effective sequences were obtained for the five processing stages， respectively. At  the phylum level， Firmicutes， Proteobacteria， actinomycetes and Bacteroides were dominant. At the genus level，LactococcusandPseudomonaswere the dominant bacteria in fresh meat， at the mid-cuing stage and at the end of curing， whileStaphylococcus，Salinivibrioandactinomyceteswere the dominant bacteria at the mid-maturation stage and at the end of maturation. These findings showed that different processing stages had significant effects on the microbial community structure and diversity in Hui-style bacon.

Keywords：Hui-style bacon; high throughput sequencing; fermentation; microbial community; bacterial diversity

DOI：10.7506/rlyj1001-8123-20201215-289

中图分类号：TS251.5               文献标志码：A             文章编号：

引文格式：

周莹， 王兆明， 涂健， 等. 基于16s rRNA的徽派腊肉加工过程中微生物群落结构分析[J]. 肉类研究， 2021， 35（2）：  . DOI：10.7506/rlyj1001-8123-20201215-289.    http：//www.rlyj.net.cn

ZHOU Ying， WANG Zhaoming， TU Jian， et al. Analysis of microbial community structure during the processing of hui-style bacon by 16S rRNA sequencing[J]. Meat Research， 2021， 35（2）：  . DOI：10.7506/rlyj1001-8123-20201215-289.    http：//www.rlyj.net.cn

腌腊肉制品在我国有上千年的制作历史^[1-2]，深受人民群众的喜爱。生肉经过腌制和成熟后，肉色腊红、耐贮藏、色味鲜美、食用方便，有着独特的腌腊风味^[3-4]。徽派腊肉俗名“刀板香”，选料精良，制作复杂，原料采用徽州地区土杂猪厚度均匀的五花肉，在适当的环境条件下（温度、湿度），经预处理、腌制、晾晒（轻发酵）等核心工艺加工而成，是具有典型特征品质的腌腊肉制品。徽派腊肉成品具有高盐含量和低水分含量的特点，兼具干腌肉制品和发酵肉制品特性。……