气候变化领域集成服务门户(CCPortal): High-throughput sequencing approach to reveal the bacterial diversity of traditional yak jerky from the Tibetan regions

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DOI	10.1016/j.meatsci.2020.108348
	High-throughput sequencing approach to reveal the bacterial diversity of traditional yak jerky from the Tibetan regions
	Wen R.; Lv Y.; Li X.-A.; Chen Q.; Kong B.
发表日期	2021
ISSN	3091740
卷号	172
英文摘要	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. © 2020 Elsevier Ltd
英文关键词	Bacterial community diversity; Bacterial counts; High-throughput sequencing; Physicochemical factors; Traditional Tibetan yak jerky
语种	英语
scopus关键词	Meat Science
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/158292
作者单位	College of Food Science; Northeast Agricultural University; Harbin; Heilongjiang 150030; China
推荐引用方式 GB/T 7714	Wen R.,Lv Y.,Li X.-A.,et al. High-throughput sequencing approach to reveal the bacterial diversity of traditional yak jerky from the Tibetan regions[J],2021,172.
APA	Wen R.,Lv Y.,Li X.-A.,Chen Q.,&Kong B..(2021).High-throughput sequencing approach to reveal the bacterial diversity of traditional yak jerky from the Tibetan regions.,172.
MLA	Wen R.,et al."High-throughput sequencing approach to reveal the bacterial diversity of traditional yak jerky from the Tibetan regions".172(2021).