College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Meat Sci. 2021 Feb;172:108348. doi: 10.1016/j.meatsci.2020.108348. Epub 2020 Oct 16.
A high-throughput sequencing approach was used to investigate the bacterial community diversity of traditional Tibetan yak jerky, which was collected from three different regions in Tibet and with different natural drying times. Tibetan yak jerky from different regions had different bacterial communities, which was mainly reflected in the relative abundance levels of unclassified Cyanobacteria, Psychrobacter and Acinetobacter. The unclassified Cyanobacteria was the dominant genus of Qamdo yak jerky, Acinetobacter was the dominant genus of Shigatse yak jerky, and Psychrobacteria was the dominant genus of Nyingchi yak jerky. With increasing natural drying time, the diversity of bacterial communities in yak jerky decreased, and unclassified Cyanobacteria become the dominant genus. Spearman's correlation analysis and canonical correspondence analysis revealed that physicochemical factors (moisture content, water activity, shear force and pH) were significantly correlated with bacterial community. Our results will be beneficial to improve and standardize the safety and quality of traditional Tibetan yak jerky.
采用高通量测序方法研究了来自西藏三个不同地区且自然干燥时间不同的传统牦牛肉干中的细菌群落多样性。不同地区的牦牛肉干具有不同的细菌群落，主要反映在未分类蓝细菌、Psychrobacter 和不动杆菌的相对丰度水平上。未分类蓝细菌是类 Qamdo 牦牛肉干的优势属，不动杆菌是类 Shigatse 牦牛肉干的优势属，而 Psychrobacter 是类 Nyingchi 牦牛肉干的优势属。随着自然干燥时间的增加，牦牛肉干中的细菌群落多样性降低，未分类蓝细菌成为优势属。Spearman 相关性分析和典范对应分析表明，理化因素（水分含量、水分活度、剪切力和 pH 值）与细菌群落显著相关。我们的研究结果将有助于提高和规范传统西藏牦牛肉干的安全性和质量。
