Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(1): 241-249
Characterization of microbial community composition and pathogens risk assessment in typical Italian-style salami by high-throughput sequencing technology
Xinhui Wang1, Hongyang Ren2, Yi Zhan3
1Meat-processing Application Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, China, 2School of Chemistry and Chemical Engineering, Southwest Petroleum University, Chengdu 610500, China, 3College of Tourism and Economics Management, Chengdu University, Chengdu 610106, China
The structure of microbial communities in a typical Italian-style salami, including bacterial and fungal diversity, was investigated by high-throughput sequencing technology. A total of 6 phyla, 7 classes, 19 orders, 20 families and 28 genera were obtained from 16S rDNA sequences, and a total of 2 phyla, 4 classes, 4 orders, 5 families, 10 genera and 12 Species were obtained from 18S rDNA sequences. The core microbiota was composed of Staphylococcaceae, representing up to 97.52% of the total 16S rRNA, and Penicillium digitatum, accounting for 99.74% of the total classified 18S rRNA. Lactobacillales and Saccharomycetales were detected with a quite low proportion of 1.71 and 0.007%, respectively. This study contributes to the knowledge of the microbial diversity involved in salami and presents high-throughput sequencing as a useful tool to evaluate microbial diversity and monitor the food-borne pathogens in fermented sausage.
High-throughput sequencing, Microbial diversity, Penicillium, Salami, Staphylococcaceae
Food Science and Biotechnology 2018 ; 27(1): 241-249