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Influence of Tissue Type on the Bacterial Diversity and Community in Pork Bacon
In current study, bacterial diversity and community in different tissues of pork bacon were determined using high-throughput sequencing. In total, six phyla and 111 bacterial genera were identified. Among them, three dominant genera (Staphylococcus, Acinetobacter, and Macrococcus) were shared by all...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8678503/ https://www.ncbi.nlm.nih.gov/pubmed/34925308 http://dx.doi.org/10.3389/fmicb.2021.799332 |
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author | Gong, Wenjuan Zhu, Yan Shi, XiXiong Zhang, Weibing Wen, PengCheng |
author_facet | Gong, Wenjuan Zhu, Yan Shi, XiXiong Zhang, Weibing Wen, PengCheng |
author_sort | Gong, Wenjuan |
collection | PubMed |
description | In current study, bacterial diversity and community in different tissues of pork bacon were determined using high-throughput sequencing. In total, six phyla and 111 bacterial genera were identified. Among them, three dominant genera (Staphylococcus, Acinetobacter, and Macrococcus) were shared by all bacon samples. The linear discriminant analysis showed that 24 bacterial taxa significantly differentiated between the tissues. Results of non-metric Multidimensional Scaling and redundancy analysis showed that physicochemical characteristics of the tissue prominently structured the bacterial communities. Network analysis also illustrated that tissue type was an important factor impacting the bacterial interactions in different types of tissue. The results of current study can add valuable insights to the traditional homemade pork bacon. |
format | Online Article Text |
id | pubmed-8678503 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-86785032021-12-18 Influence of Tissue Type on the Bacterial Diversity and Community in Pork Bacon Gong, Wenjuan Zhu, Yan Shi, XiXiong Zhang, Weibing Wen, PengCheng Front Microbiol Microbiology In current study, bacterial diversity and community in different tissues of pork bacon were determined using high-throughput sequencing. In total, six phyla and 111 bacterial genera were identified. Among them, three dominant genera (Staphylococcus, Acinetobacter, and Macrococcus) were shared by all bacon samples. The linear discriminant analysis showed that 24 bacterial taxa significantly differentiated between the tissues. Results of non-metric Multidimensional Scaling and redundancy analysis showed that physicochemical characteristics of the tissue prominently structured the bacterial communities. Network analysis also illustrated that tissue type was an important factor impacting the bacterial interactions in different types of tissue. The results of current study can add valuable insights to the traditional homemade pork bacon. Frontiers Media S.A. 2021-12-03 /pmc/articles/PMC8678503/ /pubmed/34925308 http://dx.doi.org/10.3389/fmicb.2021.799332 Text en Copyright © 2021 Gong, Zhu, Shi, Zhang and Wen. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Microbiology Gong, Wenjuan Zhu, Yan Shi, XiXiong Zhang, Weibing Wen, PengCheng Influence of Tissue Type on the Bacterial Diversity and Community in Pork Bacon |
title | Influence of Tissue Type on the Bacterial Diversity and Community in Pork Bacon |
title_full | Influence of Tissue Type on the Bacterial Diversity and Community in Pork Bacon |
title_fullStr | Influence of Tissue Type on the Bacterial Diversity and Community in Pork Bacon |
title_full_unstemmed | Influence of Tissue Type on the Bacterial Diversity and Community in Pork Bacon |
title_short | Influence of Tissue Type on the Bacterial Diversity and Community in Pork Bacon |
title_sort | influence of tissue type on the bacterial diversity and community in pork bacon |
topic | Microbiology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8678503/ https://www.ncbi.nlm.nih.gov/pubmed/34925308 http://dx.doi.org/10.3389/fmicb.2021.799332 |
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