Analysis of Bacterial Diversity in Tibetan Plateau Dry Yak Meat Based on High-throughput Sequencing

YI Kaige; WU Hanbing; LI Shuaikang; WANG Wei; GENG Fang; YANG Lin; CHI Fumin; GU Xuedong

doi:10.13386/j.issn1002-0306.2021090140

Volume 43 Issue 13

Jun. 2022

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Science and Technology of Food Industry > 2022 > 43(13): 118-124. > DOI: 10.13386/j.issn1002-0306.2021090140

YI Kaige, WU Hanbing, LI Shuaikang, et al. Analysis of Bacterial Diversity in Tibetan Plateau Dry Yak Meat Based on High-throughput Sequencing[J]. Science and Technology of Food Industry, 2022, 43(13): 118−124. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090140.

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Analysis of Bacterial Diversity in Tibetan Plateau Dry Yak Meat Based on High-throughput Sequencing

YI Kaige^{1, 2,},
WU Hanbing^{1, 2},
LI Shuaikang^{1, 2},
WANG Wei³,
GENG Fang³,
YANG Lin^{1, 2},
CHI Fumin^{1, 2},
GU Xuedong^{1, 2, ,}

1.
Food Science College, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, China
2.
The Provincial and Ministerial Co-founded Collaborative Innovation Center for R&D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi 860000, China
3.
Sichuan Key Laboratory of Meat Processing, Chengdu University, Chengdu 610106, China

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Received Date: September 12, 2021
Available Online: April 22, 2022

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Abstract

Abstract

In order to explore the composition and diversity of bacterial flora in air-dried yak meat on the Qinghai-Tibet Plateau, high-throughput sequencing technology was used to analyze the differences in the composition and diversity of bacterial flora in air-dried yak meat in different regions of Tibet. In this study, the ordered sequences of Nagqu, Qamdo, Xigaze, Lhasa, and Shannan in Tibet were: 56869, 110798, 71633, 86532, 60861, OTU numbers were: 1887, 1567, 2234, 6021, 2190. In the phylum classification, the dominant strains of Nagqu, Xigaze, Lhasa, and Shannan groups were Firmicutes and Actinomycetes, and Qamdo was Proteobacteria and Firmicutes. In terms of family classification, the dominant strain of Naqu group was Lactobacillus, Qamdo group was Enterobacteriaceae, Shigatse group was Intrasporangiaceae, Lhasa group was Micrococcaceae, and Shannan group was Corynebacteriaceae. In terms of genus classification, the Naqu group belonged to the genus Lactobacillus, the Qamdo group belonged to the genus Pseudomonas, the Xigaze and Shannan groups belonged to the genus Corynebacterium, and the Lhasa belonged to the genus Arthrobacter, indicating the colony composition and abundance of air-dried yak meat in different areas of Tibet the above was different. The results found that there were beneficial bacteria for quality formation and flavor production in air-dried yak meat, as well as dominant spoilage bacteria and pathogenic bacteria. This had a lot to do with the pre-processing of raw meat and the production environment of farmers in Tibetan areas. The results provide a certain reference for the subsequent production of air-dried yak meat, to understand the food pathogenic bacteria and the food hazards of pathogenic bacteria, and to improve the awareness of the production and processing hygiene and safety of farmers in Tibetan areas.
- dried yak meat,
- high-throughput sequencing,
- bacterial community,
- structural diversity

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