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• Bioengineering •     Next Articles

Comparison of bacterial diversity profiles and microbial safety assessment of air-dried meat products by Illumina MiSeq Sequencing Technology

  

  • Received:2018-05-04 Revised:2019-03-02 Online:2019-04-25 Published:2019-05-05

Abstract: Abstract: The paper analyzed the bacterial 16S rRNA V4 region gene sequences by using of the Illumina MiSeq and the campared the community structure and composition of different air-dried meat products. A total of 466,975 valid sequences and 975 OTUs were obtained for 14 samples. The diversity analysis showed that there was a high degree of microbial community diversity in natural air dried meat. The analysis of bacterial composition indicated that in the natural fermentation samples, the proportion of Firmicutes (39%), Proteobacteria (40%) and Bacteroidetes (14%) were the dominant bacteria, which accounted for more than 10%. Firmicutes (92%) were the dominant bacteria in the manually regulating samples. There were 241 and 102 bacterial genera identified in natural fermentation and artificially controlled meat products respectively, and the bacterial diversity was significantly different at the genera level (P<0.05). The research results have deepened understanding of the composition and diversity of bacteria communities in dried meat and for ensuring the quality, safety of dried meat products and improving the quality of dried meat products, optimizing the production process of dried meat the theoretical basis.

Key words: fermented meat production, Autochthonous bacterial community structure, microbial safety assessment, High-throughput sequencing

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