Bacterial Dynamics During the Processing of Nuodeng Dry-cured Ham

WANG Xinrui; SHI Qiao; LIU Biqin; LEI Yongde; TANG Huihua; ZHANG Shaozhi; ZHANG Junjun; LI Hong

doi:10.13386/j.issn1002-0306.2020030129

Volume 42 Issue 2

Jan. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(2): 83-89,98. > DOI: 10.13386/j.issn1002-0306.2020030129

WANG Xinrui, SHI Qiao, LIU Biqin, LEI Yongde, TANG Huihua, ZHANG Shaozhi, ZHANG Junjun, LI Hong. Bacterial Dynamics During the Processing of Nuodeng Dry-cured Ham[J]. Science and Technology of Food Industry, 2021, 42(2): 83-89,98. DOI: 10.13386/j.issn1002-0306.2020030129

Citation:

PDF (2090 KB)

Bacterial Dynamics During the Processing of Nuodeng Dry-cured Ham

1. Agro-products Processing Research Institute, Yunnan Provincial Academy of Agricultural Sciences, Kunming 650000, China;
2. Yunnan Ruitong Animal Husbandry Technology Development Co., Ltd., Dali 671000, China

More Information

Received Date: March 11, 2020
Available Online: January 20, 2021

Graphical Abstract

Abstract

Abstract

To study the community composition and dynamics of bacteria in Nuodeng dry-cured ham,16S rRNA gene V₃-V₄ region of interior bacteria of the ham during the curing,drying,fermentation,and maturation stages were amplified and sequenced via high-throughput sequencing technology. The diversity of bacterial community and its correlation with the physicochemical properties of ham have been analyzed. The results showed that there was the highest bacterial diversity in the ham at the curing stage. Firmicutes,Proteobacteria,Actinobacteria,Bacteroidetes and other bacteria were the dominant bacteria in the whole fermentation process. Staphylococcus,Psychrobacter,Pseudomonas and other bacteria were distributed in the four processing stages. The highest abundance in the entire processing was Staphylococcus. Moisture content had the greatest impact on the bacterial community during the curing stage,and the moisture content in the maturation stage dropped to about 33.4%. The salt content had the most obvious effect on the samples of the drying and fermentation stages in which Staphylococcus and the salt content was significantly positively correlated,and the salt content in the maturation stages increased to about 6.7%.The pH and free amino acid content were the most correlated with the samples of the maturation stages. The pH in this stage was about 6.05,and the free amino acid content reached to 1.86%. This research provided reference data for the study of microbial influence on the characteristic properties of Nuodeng ham and the development of starter culture that can improve the quality and fermentation efficiency of fermented meat products.
- Nuodeng dry-cured ham,
- high-throughput sequencing(HTS),
- bacterial diversity

FullText(HTML)

References (39)

References

[1]	赵小平,肖仕华.八十年来云南盐业史研究综述[J].盐业史研究,2014(3):139-150.
[2]	Ge Q F,Gu Y B,Zhang W G,et al.Comparison of microbial communities from different Jinhua ham factories[J].AMB Express,2017,7(1):1-8.
[3]	贺稚非,李洪军,余翔,等.金华火腿现代化发酵工艺中微生物区系变化研究[J].西南大学学报:自然科学版,2007,29(3):142-150.
[4]	贺稚非,甄宗圆,李洪军,等.金华火腿发酵过程中微生物区系研究[J].食品科学,2008,29(1):190-195.
[5]	胡永金,陈红,薛桥丽,等.云南三川火腿加工中微生物区系变化规律研究[J].轻工学报,2017,32(5):8-15.
[6]	Tamang J P,Watanabe K,Holzapfel W H.Review:Diversity of microorganisms in global fermented foods and beverages[J]. Frontiers in Microbiology,2016,7:377.
[7]	党喜军.诺邓火腿化学成分测定及表面微生物多样性研究[D].昆明:云南大学,2018.
[8]	郭明亮.火腿菌群分析及优良菌株对发酵香肠中菌群构成的影响[D].扬州:扬州大学,2015.
[9]	母雨,苏伟,母应春.盘县火腿微生物多样性及主体挥发性风味解析[J].食品研究与开发,2019,40(15):77-85.
[10]	刘慧燕,德力格尔桑,方海田.茚三酮比色法测定牛肉中游离氨基酸的试验研究[J].保鲜与加工,2006,6(2):23-25.
[11]	Chen S,Zhou Y,Chen Y,et al. Fastp:An ultra-fast all-in-one FASTQ preprocessor[J]. Bioinformatics,2018,34(17):i884-i890.
[12]	Magoč T,Salzberg S L.FLASH:Fast length adjustment of short reads to improve genome assemblies[J].Bioinformatics,2011,27(21):2957-2963.
[13]	Edgar R C.UPARSE:Highly accurate OTU sequences from microbial amplicon reads[J].Nature Methods,2013,10(10):996.
[14]	Stackebrandt E,Goebel B M.Taxonomic note:A place for DNA-DNA reassociation and 16S rRNA sequence analysis in the present species definition in bacteriology[J].International Journal of Systematic and Evolutionary Microbiology,1994,44(4):846-849.
[15]	Wang Q,Garrity G M,Tiedje J M,et al.Naive Bayesian classifier for rapid assignment of rRNA sequences into the new bacterial taxonomy[J].Applied and Environmental Microbiology,2007,73(16):5261-5267.
[16]	杨坤琳,杨素娥,何晓丹.云龙县近40年来气候变化分析[J].安徽农学通报,2018,24(Z1):91-93.
[17]	Li F Y,Feng X,Zhang D N,et al.Physical properties,compositions and volatile profiles of Chinese dry-cured hams from different regions[J].Journal of Food Measurement and Characterization,2020,14(1):492-504.
[18]	缪婷,吴双,黄灏,等.传统发酵火腿的理化和贮藏特性分析[J].食品与发酵科技,2012,48(4):52-54 ,74.
[19]	李泽众,陈红,李世俊,等.云南三川火腿加工过程中的理化性质变化[J].肉类研究,2017,31(11):1-6.
[20]	梁定年,薛桥丽,胡永金,等.云南干腌火腿加工工艺及其品质影响因素研究进展[J].肉类研究,2019,33(4):55-59.
[21]	Dickinson B D.Reducing the population burden of cardiovascular disease by reducing sodium intake[J].Archives of Internal Medicine,2007,167(14):1460.
[22]	王嫒嫡.不同成熟时期宣威火腿品质及营养的研究[D]. 大连:大连工业大学,2016.
[23]	朱静静,张乔,吕志华,等.大河乌猪火腿加工过程中的质量变化[J].肉类工业,2019(2):21-24.
[24]	耿翠竹,季鑫,王海滨,等.宣恩火腿加工过程中理化指标变化的分析[J].肉类研究,2017,31(2):11-15.
[25]	Wang X H,Zhang Y L,Ren H Y,et al.Comparison of bacterial diversity profiles and microbial safety assessment of salami,Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing[J].LWT,2018,90:108-115.
[26]	范露,邱朝坤,蔡雅琛.宣恩火腿加工过程中理化特性的变化[J].中国食品添加剂,2019(1):120-125.
[27]	Hinrichsen L,Pedersen S B.Relationship among flavor,volatile compounds,chemical changes,and microflora in Italian-type dry-cured ham during processing[J].Journal of Agricultural and Food Chemistry,1995,43(11):2932-2940.
[28]	张亚军.金华火腿蛋白降解与其品质的关系[D].杭州:浙江大学,2004.
[29]	章建浩,靳国锋,王永丽,等.强化高温成熟缩短工艺时间对干腌火腿蛋白质水解的影响[J].农业工程学报,2009,25(S1):97-101.
[30]	Lundberg D S,Yourstone S,Mieczkowski P,et al.Practical innovations for high-throughput amplicon sequencing[J].Nature Methods,2013,10(10):999-1002.
[31]	Li B,Zhang X X,Guo F,et al.Characterization of tetracycline resistant bacterial community in saline activated sludge using batch stress incubation with high-throughput sequencing analysis[J].Water Research,2013,47(13):4207-4216.
[32]	黄盼盼,蒋先芝,田建卿.火腿微生物研究进展[J].生物工程学报,2018,34(9):1410-1418.
[33]	甄宗圆.金华火腿微生物区系研究[D].重庆:西南农业大学,2004.
[34]	Tu R J,Wu H Y,Lock Y S,et al.Evaluation of microbial dynamics during the ripening of a traditional Taiwanese naturally fermented ham[J].Food Microbiology,2010,27(4):460-467.
[35]	谭雅,黄晴,曹熙,等.发酵肉制品中常见有益微生物及其功能研究进展[J].食品工业科技,2016,37(21):388-392.
[36]	董蕴,王玉荣,王尧,等.基于变性梯度凝胶电泳和MiSeq高通量测序技术分析恩施地区腊肉的细菌多样性[J].肉类研究,2018,32(10):37-42.
[37]	Laranjo M,Elias M,Fraqueza M J.The use of starter cultures in traditional meat products[J].Journal of Food Quality,2017,2017:1-18.
[38]	Aquilanti L,Garofalo C,Osimani A,et al.Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries:an overview[J].International Food Research Journal,2016,23(2):429-445.
[39]	Bosse(née Danz)R,Müller A,Gibis M,et al.Recent advances in cured raw ham manufacture[J].Critical Reviews in Food Science and Nutrition,2018,58(4):610-630.

Supplements (0)

Cited By

Cited by

Periodical cited type(5)

1.	李子民，韩坤煌，倪建成，谢伟铭，孙兆韩，林志灯，周莉，何亮银. 大黄鱼病害防控及应用研究进展. 宁德师范学院学报(自然科学版). 2025(01): 45-55+84 .
2.	李玉梅，司徒慧媛，高加龙，章超桦，秦小明，曹文红，林海生，陈忠琴. 温度波动对大黄鱼冷链流通期间鲜度品质及水分迁移的影响. 食品与发酵工业. 2024(01): 211-218 .
3.	曾成容，毕文文，梅世慧，何广霞，周碧君，程振涛，王开功，文明. 噬菌体在鱼类病原菌防治中的应用研究进展. 动物医学进展. 2023(04): 90-94 .
4.	庞文静，韩庆竹，尤甲甲，李东航，李佩泽，李玥莹，杨洪江. 铜绿假单胞菌噬菌体K4的性质及其在食品防腐方面的应用. 食品工业科技. 2022(16): 130-139 . 本站查看
5.	蔡健锋，杨天浩，陈慧芳，白银山. 噬菌体在抑制细菌中的应用研究进展. 黑龙江畜牧兽医. 2021(15): 40-46+151-152 .