Diversity study of microbial community in bacon using metagenomic analysis

Abstract

AbstractThis study is aimed to explore the diversity and dynamics of microorganisms in bacon. The microbes in 36 bacon samples collected from different plots (BC, BL, and BY) and process stages (stage I, II, III, and IV) were investigated by 16S rDNA sequencing. Quality control and operational taxonomic units clustering was performed by Quantitative Insights Into Microbial Ecology software. Total 1,460 representative sequences were identified. The relative abundance of Firmicutes in BC samples was significantly lower than BY samples (p value = .0304). The relative abundance of Proteobacteria in BC samples was significantly higher than BL (p value = .0072) and BY (p value = .0258) samples. The relative abundance of Proteobacteria in stage I was higher than stage IV (p value = .0148). Similarity clustering tree showed that Staphylococcus, Sphingomonas, Pseudomonas, Enterobacteriaceae, and Leuconostoc had higher abundances. These dominant categories might be used for controlling the transformation process and improving flavor and safety of bacon.Practical applicationsBacon is a well‐known fermented meat product that contains many microbes. Using 16S rDNA sequencing, the microbial community in 36 bacon samples collected from different plots and different process stages were investigated. After quality control and OUT clustering, the representative sequences of operational taxonomic units were annotated by Recombination Detection Program‐classifier method. Alpha diversity analysis, species composition analysis and abundance difference analysis separately were performed using Mothur software, Quantitative Insights Into Microbial Ecology software and the metastats command in Mothur. Staphylococcus was abundant in BY samples, which could result in infection. Sphingomonas, which was a major bacteria in BC samples, might affect the flavor of bacon in the stage I of processing. Additionally, Pseudomonas, Enterobacteriaceae, and Leuconostoc might have correlation with spoilage of bacon. These findings might be valuable for finding the bacterial species that can be used for controlling the transformation process of raw materials and improving flavor and safety of bacon.