High-throughput sequencing analysis of the bacterial community for assessing the differences in extraction methods of bacteria separation from chilled pork

Abstract

The aim of this study was to apply high-throughput sequencing to analyse the differences among three extraction methods (A—direct separation of bacteria, B—the precipitation of bacterial colonies at 37 °C, and C—the precipitation of bacterial colonies at 6.5 °C) of bacteria separation from chilled pork on day 0, 4 and 8. Results of PCA and Venn plot indicated that three methods of bacteria separation from pork resulted in different bacterial communities. At the beginning of storage, group A showed higher numbers of OTUs (Operational Taxonomic Units) and species of bacteria in the pork. Acinetobacter sp. and Myroides sp. were dominant at the beginning of storage and then Photobacterium sp. and Pseudomonas sp. dominated on day 4 and 8. For group B, the predominant bacteria were Aeromonas sp., followed by Kurthia sp. and Enterobacter sp. on day 0 and 4. Group C showed dynamic changes in the bacterial community during storage, with an increase in the relative abundances of Pseudomonas sp., Myroides sp. and Shewanella sp. and a decrease in Aeromonas sp., Acinetobacter sp. and Serratia sp. These results provide scientific information to understand bacterial communities by different bacterial extraction methods from meat.