Analysis Of Microbial Community And Study On Traceability Of Producing Area For Cantonese Sausage

Cantonese sausage is one of the famous traditional meat products in china, andits mentation process belongs to the Natural fermentation mature. Most offermentation micro-organisms come from the environment and the raw meat, thecomposition of which is complicated. The Cantonese Sausage of natural fermentationproduction has the shortcoming of a slow fermentation start and a long fermentationtime, so it is difficμlt to meet the demand of the Cantonese Sausageindustry. Therefore, it is very important for the Cantonese Sausage industry to analyzethe microbial community of the Cantonese Sausage comprehensively andsystematically, to identify and isolate the main fermentation dominating microbialspecies, and to develop a suitable fermentation agent for Cantonese Sausage. It hasthe important meaning for the development of the Cantonese Sausage industry.In this study, based on the materials with commercially available CantoneseSausage, the method of traditional isolation culture was used to isolate fermentativemicro-organisms from the Cantonese Sausage. Combined with the technology ofPCR-DGGE, the microbial community structure of Cantonese Sausage was analyzed,and the ferm-entation dominant bacteria of the Cantonese sausage was separatedand determined. By analyzing microbial characteristics and their similarities anddifferences of different origin Cantonese sausage, the characteristics ofmicro-organisms could be determined to trace the origin analysis. The results showedas follows:(1) Through the traditional isolation culture, several bacteria strains wereobtained by screening identification and preliminary safety analysis,which weresuitable to study the Cantonese Sausage fermentation agent: two kinds ofLactobacillus, L1was Lactobacillus pentosaceus, L2was Pediococcus acidilactici;fourkinds of Cocci, P1was Staphylococcus xylosus, P2was Staphylococcus simulans,P3was Variation micrococcus, P4was Staphylococcus epidermidis. (2) For the six strains isolated from the Cantonese Sausagethe by traditionalisolation culture，after using PCR-DGGE fingerprinting analysis, we obtained threeCocci, two Lactobacillus by sequencing: Staphylococcus xylosus, Staphylococcuscohnii and Staphylococcus epidermidis, Lactococcus garvieae, Lactobacillalesbacterium. The dominant bacterias in the Cantonese sausage were Staphylococcussaprophyticus, Lactobacillales bacterium, Staphylococcus xylosus by DGGEfingerprinting analysis.(3) After analysis the microbial characteristics of the different origin of CantoneseSausage by the traditional isolation culture, microorganisms of Cantonese sausagemainly were bacterias, Lactobacillus was the dominating microbial species, followedby Staphylococcus, Enterobacteriaceae, yeast and mold were extremelylittle. According to DGGE fingerprint data clustering analysis, we found that thesimilarity of overall structure of the Cantonese sausage bacterial community was onlyabout51percent, while the highest similarity was only86percent. Microbial speciesin different Cantonese Sausage had a certain similarity, but not exactly the same. Theresults by Combining with DGGE profiles and strip sequencing showed thatStaphylococcus saprophyticus were the necessary microbes for fermentation of theCantonese sausage, Lactococcus garvieae and Staphylococcus xylosus were uniquefermentation micro-organisms in Guangdong Cantonese Sausage, Lactobacillusacidophilus were unique fermentation micro-organisms in Hefei Cantonese Sausage.