Effects of Fermentation of Shredded Radish in Jar on Bacterial Diversity during the Fermentation Process of Anyue Ceramic-pot Sealed Meat

Objective:To explore the effect of fermentation of shredded radish in jar on bacterial community diversity and dynamic succession during the fermentation process of ceramic-pot sealed meat. Methods:Illumina MiSeq sequencing platform was used to collect samples from different time stages of fermentation of ceramic-pot sealed meat and shredded radish. The 16S rDNA V3-V4 regions of bacteria in the samples were sequenced and phylogenetic analysis was carried out. Results:The average sequences number obtained from 8 groups of samples was 27563.The average OTU of fermented ceramic-pot sealed meat for 20 d was 687,for 40 d was 654,for 60 d was 814,for 75 d was 507,and average OTU of fermented shredded radish for 20 d was 380,for 40 d was 431,for 60 d was 872,for 75 d was 452.The total bacterial composition of the samples was complex,including 8 phyla and 39 genera. Firmicutes were dominant in all samples,and the relative abundance was over 88% at the phylum level. In terms of genus level,Lactobacillus was the dominant species in all samples,with relative abundance over 87%. The dominant bacteria species of ceramic-pot sealed meat and shredded radish in different fermentation time nodes were different. The dominant bacteria with color value more than 1 were Lactobacillus,Bifidobacterium and Helicobacter in 60 d fermented ceramic-pot sealed meat,and the dominant bacteria with color value greater than 1 in 60 d fermented shredded radish were Lactobacillus,Bifidobacterium and Streptococcus. Conclusion:This study would provide data for industrial production of fermented ceramic-pot sealed meat.