Effects of Exogenous Inhibitors on the Microbial Community Composition Changes of Air-Dried Sausage

To understand the effects of exogenous inhibitors on the microbial community composition, in this study, air-dried sausage was divided into six groups, including control group (CK), CA(Compound antioxidants) group, CS (Compound spice) group, CSA (CA combined with CS) group, FBF (Fermented beef Flavorings)group, FBFA (FBF combined with CA)group. The total number of bacterial colonies, Lactobacilli and Enterobacteriaceae were determined on the 1st, 3rd, 6th, 9th and 12th day of air drying. The samples of air-dried sausage at the end of air drying (12d) were analyzed by the high-throughput sequencing based on 16S rDNA. The results showed that with the prolongation of air drying time, the number of Lactobacilli, the total number of colonies and the number of Enterobacteriaceae in the samples of the six groups all increased at the time point of six days before air drying, and then decreased slowly. The number of bacteria in the five groups was significantly lower than that in the CK group, especially, the addition of FBF could significantly inhibit the growth of Enterobacteriaceae, FBFA could significantly reduce the total number of colonies in air-dried sausage. The main microbial community in the air-dried sausage were Proteus, Lactococcus, Staphylococcus, Lactobacillus and Enterococcus. The dominant bacterial community in the CSA, FBF and FBFA groups were Lactobacillus. These results showed that exogenous inhibitors had an important effect on the bacterial flora abundance, combined with the change of the number of microorganisms, FBF and FBFA have better inhibitory effect on harmful microorganisms.