Effect of partial replacement of NaCl by KCl and calcium ascorbate on the dynamics of bacterial community during storage of bacon based on 16S rRNA gene amplicon sequencing
文献类型： 外文期刊
作者： Ruan, Jinggang 1 ; Xu, Jingbing 4 ; Wu, Zhicheng 1 ; Tang, Yong 1 ; Xiang, Dan 7 ; Li, Xue 5 ; Yu, Yiru 1 ; Xie, Xinrui 1 ; Tang, Jie 1 ; Zhang, Dong 1 ; Li, Hongjun 6 ;
作者机构： 1.Xihua Univ, Coll Food & Bioengn, Chengdu 610039, Peoples R China
2.Chongqing Key Lab Special Food Cobuilt Sichuan & C, Chengdu 610039, Peoples R China
3.Xihua Univ, Food Ind Collaborat Innovat Ctr, Chengdu 610039, Peoples R China
4.Chongqing Inst Food & Drug Control, Chongqing 401121, Peoples R China
5.Chongqing Acad Agr Sci, Agr Prod Proc Inst, Chongqing 401329, Peoples R China
6.Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China
7.Chengdu Xiwang Food Co Ltd, Chengdu 611430, Peoples R China
关键词： Low-sodium bacon; 16S rRNA sequencing; Bacterial species; Quality changes
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2023 年 184 卷
页码：
收录情况： SCI
摘要： The study employed high-throughput sequencing to monitor fluctuations in the abundance and composition of microbial communities during the storage of low-sodium bacon, which incorporated potassium chloride (KCl, 0.88%) and calcium ascorbate (0.44%) as substitutes for sodium chloride (NaCl). Analysis of 16S rRNA gene amplicon sequencing (16S-seq) revealed that the use of KCl and calcium ascorbate as alternatives resulted in a decreased microbial population size and altered community structure. Genus-level identification of bacteria revealed approximately 492 bacterial groups, with the most prevalent ones being Ralstonia, Bacillus, Sphingomonas, and Lactobacillus. Correlation analysis between physicochemical indicators and the top 10 bacterial species of the genus indicated a significant relationship (P < 0.001) between the physicochemical indicators and the results of the bacterial community (P < 0.001). In contrast, using NaCl as an alternative promoted the growth of Lactobacillus, which had varying degrees of impact on the structure of the bacterial community. The strong correlation between overall sensory score and microorganisms indicates that partial replacement of NaCl in bacon can affect the quality of bacon.
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