食品与发酵工业2025，Vol.51Issue(18)：61-68,8.DOI:10.13995/j.cnki.11-1802/ts.042685
低钠腊肉风干贮藏期间微生物多样性变化
Changes of microbial diversity in low-sodium cured meat during air-dried storage
摘要
Abstract
To investigate the changes in microbial diversity and community structure during the air-dried storage of low-sodium cured meat,this study employed metagenomics to analyze microbial diversity variations at different storage stages(0-4 months).Metagenomic sequencing revealed that the cured meat samples contained microorganisms spanning 7 kingdoms,15 phyla,28 classes,46 orders,75 families,121 genera,and 412 species.The dominant genera included Latilactobacillus,Staphylococcus,Clostridioides,and Aspergillus,while the predominant species comprised Latilactobacillus sakei,Clostridioides difficile,Staphylococcus saprophyticus,Latilactobacillus cur-vatus,Staphylococcus sp.,Klebsiella michiganensis,Latilactobacillus sp.,Mycobacteroides abscessus,Staphylococcus cohnii,and Staphy-lococcus gallinarum.COG functional annotation identified primary metabolic functions as Category J(translation,ribosomal structure,and biogenesis),G(carbohydrate transport and metabolism),and E(amino acid transport and metabolism).KEGG database comparisons showed that the main primary metabolic pathways were"Metabolism"and"Human diseases",with associated secondary pathways being"Carbohydrate metabolism","Amino acid metabolism",and"Neurodegenerative disease".Notably,low-sodium cured meat exhibited rich microbial diversity,particularly demonstrating heightened microbial activity during the 2nd and 4th months of storage.Prolonged stor-age duration correlated with increased pathogenic bacteria abundance and human disease-related metabolic pathways,indicating significant microbial community shifts during air-dried storage that may pose potential risks.关键词
低钠腊肉/风干贮藏/微生物多样性/宏基因组学/代谢途径Key words
low-sodium cured meat/air-dried storage/microbial diversity/metagenomics/metabolic pathways引用本文复制引用
姚哲渊,顾仁勇,杨万根..低钠腊肉风干贮藏期间微生物多样性变化[J].食品与发酵工业,2025,51(18):61-68,8.基金项目
国家自然科学基金项目(31760002) （31760002）
湖南省科技攻关计划项目(2015NK3020) （2015NK3020）
