Effect of Bacterial Community Succession on Lipid Hydrolysis and Oxidation during the Traditional Processing of Longxi Bacon, a Traditional Chinese Fermented Meat Product

doi:10.7506/spkx1002-6630-20200219-198

Abstract

Abstract: In order to investigate the effect of bacterial community succession on lipid metabolism during the traditional production of Longxi bacon, Illumina MiSeq sequencing was used to analyze the bacterial community structure and succession at the genome level, and gas chromatography-mass spectrometry (GC-MS) was used to detect changes in fatty acid composition and contents during the production process. Additionally, changes in acid value (AV) and peroxide value (POV) were determined. The results showed that the sequencing depth covered most bacterial species in the samples. After sorting out and filtering the sequencing results, 186 866 effective sequences were obtained. After clustering, 580 operational taxonomic units (OTUs) were annotated to 414 genera in 15 phyla. During the whole production process, Proteobacteria and Firmicutes were the dominant bacterial phyla. Brochothrix, Carnobacterium, Latobacillus, Pseudoalteromonas, Psychrobacter and Cupriavidus were the dominant genera. Through function prediction with PICRUSt software, it was found that the abundance of the genes related to fatty acid metabolism was relatively high in the microflora. Fatty acid composition analysis revealed that palmitic acid (C16:0), stearic acid (C18:0), palmitic acid (C16:1), oleic acid (C18:1), and linoleic acid (C18:2n6c) were the major components, accounting for 83.84%–92.43% of the total fatty acids. According to correlation analysis, it was found that the bacteria related to lipid metabolism during the production of Longxi bacon mainly included Streptococcus, Staphylococcus, Lactobacillus, Cupriavidus, Carnobacterium and Brochothrix. Streptococcus and Lactobacillus were related to changes in saturated fatty acids and polyunsaturated fatty acids, while Carnobacterium, Staphylococcus, Brochothrix and Cupriavidus were mainly involved in the metabolism of unsaturated fatty acids, closely related to changes in palmitoleic acid, oleic acid and linoleic acid.

Key words: Longxi bacon; bacteria; microbial community succession; high-throughput sequencing; lipid metabolism

CLC Number:

TS251.6

LI Yanhu, YUN Jianmin, ZHAO Fengyun, ZHANG Wenwei, AI Duiyuan. Effect of Bacterial Community Succession on Lipid Hydrolysis and Oxidation during the Traditional Processing of Longxi Bacon, a Traditional Chinese Fermented Meat Product[J]. FOOD SCIENCE, 2021, 42(10): 154-161.

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Effect of Bacterial Community Succession on Lipid Hydrolysis and Oxidation during the Traditional Processing of Longxi Bacon, a Traditional Chinese Fermented Meat Product

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