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Volume 11
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10.3390/app11209738
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Article

Evaluation of Bacterial Diversity and Quality Features of Traditional Sichuan Bacon from Different Geographical Region

by
Song Wang
1,2,
Xingjie Wang
1,
Wanshu Pan
2,
Aiping Liu
1,
Shuliang Liu
1,*,
Yong Yang
1 and
Likou Zou
3
1
College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
2
Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 644000, China
3
College of Resources, Sichuan Agricultural University, Ya’an 625014, China
*
Author to whom correspondence should be addressed.
Appl. Sci. 2021, 11(20), 9738; https://doi.org/10.3390/app11209738
Submission received: 22 September 2021 / Revised: 11 October 2021 / Accepted: 13 October 2021 / Published: 19 October 2021
(This article belongs to the Special Issue New Technologies on Microbiology of Traditionally Fermented Food)
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Abstract

Sichuan bacon is one of the most popular types of Chinese bacon in the domestic market. High-throughput sequencing was used to characterize the bacterial diversity of 39 Sichuan bacon samples collected from 3 geographical regions. The results showed that the bacterial diversity of Sichuan bacon in different regions demonstrated certain specificity as well as similarity, and the shared OTUs were close to 81% of the total number in the basin group, mountain group, and plateau group. At the genus level, Staphylococcus is the most dominant genus among the three groups, covering 26.7%, 20.6%, and 22.7%, respectively. Beta diversity shows significant differences in bacterial compositions in different geographic regions, especially for Pseudomonas, Brochothrix, Lactobacillus, Lactococcus, and Enterococcus. Meanwhile, some physicochemical characteristics were analyzed, and a significant difference (p < 0.05) among the three regions was shown in the Aw, pH, and nitrite content, which were significantly correlated with undesired bacteria. This study provides insights into the understanding of the role of bacterial communities in the microbial safety and quality improvement of Sichuan bacon.
Keywords: Sichuan bacon; bacterial diversity; high-throughput sequencing; geographical regions; specificity; undesired bacteria Sichuan bacon; bacterial diversity; high-throughput sequencing; geographical regions; specificity; undesired bacteria

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MDPI and ACS Style

Wang, S.; Wang, X.; Pan, W.; Liu, A.; Liu, S.; Yang, Y.; Zou, L. Evaluation of Bacterial Diversity and Quality Features of Traditional Sichuan Bacon from Different Geographical Region. Appl. Sci. 2021, 11, 9738. https://doi.org/10.3390/app11209738

AMA Style

Wang S, Wang X, Pan W, Liu A, Liu S, Yang Y, Zou L. Evaluation of Bacterial Diversity and Quality Features of Traditional Sichuan Bacon from Different Geographical Region. Applied Sciences. 2021; 11(20):9738. https://doi.org/10.3390/app11209738

Chicago/Turabian Style

Wang, Song, Xingjie Wang, Wanshu Pan, Aiping Liu, Shuliang Liu, Yong Yang, and Likou Zou. 2021. "Evaluation of Bacterial Diversity and Quality Features of Traditional Sichuan Bacon from Different Geographical Region" Applied Sciences 11, no. 20: 9738. https://doi.org/10.3390/app11209738

APA Style

Wang, S., Wang, X., Pan, W., Liu, A., Liu, S., Yang, Y., & Zou, L. (2021). Evaluation of Bacterial Diversity and Quality Features of Traditional Sichuan Bacon from Different Geographical Region. Applied Sciences, 11(20), 9738. https://doi.org/10.3390/app11209738

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