Abstract
This study aimed to the variations of fungal diversity and community structure in different parts of traditional homemade Sichuan pork bacon. A total of seven phyla and 91 fungal genera were identified. Among them, Ascomycota and Basidiomycota were the first and second most abundant phyla in the bacon tissues. In addition, five dominant genera (Aspergillus, Candida, Debaryomyces, Malassezia, and Penicillium) were shared by all bacon tissues. The numbers of OTUs unique to individual groups were 14, 67, and 65 for the muscle tissue, the adipose tissue, and pork skin, respectively. Linear discriminant analysis showed that a total of 31 taxa significantly differed among the groups. Results of redundancy analysis indicated that fat content, protein content, aw, and pH of bacon tissue shaped the bacon fungal communities. Results of network analysis also indicated that tissue type was a crucial factor influencing the fungal interactions in different tissues. This study can lay a foundation for further isolation and identification of fungi in the product and provides a basis for further research of food health in homemade traditional pork bacon.
Highlights
Chinese pork bacon, a famous traditional meat product, possesses a long history in southern China (Wang et al, 2019; Huang et al, 2020)
Each bacon sample was divided into three parts based on the tissue of bacon; the first part included the sample from the adipose tissue (F), the second part included the sample from the muscle tissue (M), and the third part included the sample from the pork skin (P)
Five dominant genera (Aspergillus, Candida, Debaryomyces, Malassezia, and Penicillium) were shared by all bacon tissues, and a total of 31 operational taxonomic units at different levels significantly differed between different tissues
Summary
A famous traditional meat product, possesses a long history in southern China (Wang et al, 2019; Huang et al, 2020). A variety of traditional Chinese pork bacon styles such as Hunan, Sichuan, Guangdong, Jiangxi, and Yunnan styles have been produced and favored by local people (Yu and Sun, 2005). The traditional preparation process of Sichuan pork bacon generally consists of cutting, curing, smoking, and ripening. It is usually prepared in the winter of each year to ensure an adequate supply of meat available for spring (Guo et al, 2016). Due to its delicious taste and flavor, Sichuan pork bacon is being favored by many people in China (Xie et al, 2008; Guo et al, 2016)
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