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...

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Autores principales:	Wenjuan Gong, Yan Zhu, XiXiong Shi, Weibing Zhang, PengCheng Wen
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	bacon bacterial community diversity high-throughput sequencing pork Microbiology QR1-502
Acceso en línea:	https://doaj.org/article/168b960c247d420ea8abbf6b600879df
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spelling	oai:doaj.org-article:168b960c247d420ea8abbf6b600879df2021-12-03T07:10:11ZInfluence of Tissue Type on the Bacterial Diversity and Community in Pork Bacon1664-302X10.3389/fmicb.2021.799332https://doaj.org/article/168b960c247d420ea8abbf6b600879df2021-12-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fmicb.2021.799332/fullhttps://doaj.org/toc/1664-302XIn 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.Wenjuan GongYan ZhuXiXiong ShiWeibing ZhangPengCheng WenFrontiers Media S.A.articlebaconbacterial communitydiversityhigh-throughput sequencingporkMicrobiologyQR1-502ENFrontiers in Microbiology, Vol 12 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	bacon bacterial community diversity high-throughput sequencing pork Microbiology QR1-502
spellingShingle	bacon bacterial community diversity high-throughput sequencing pork Microbiology QR1-502 Wenjuan Gong Yan Zhu XiXiong Shi Weibing Zhang PengCheng Wen Influence of Tissue Type on the Bacterial Diversity and Community in Pork Bacon
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	article
author	Wenjuan Gong Yan Zhu XiXiong Shi Weibing Zhang PengCheng Wen
author_facet	Wenjuan Gong Yan Zhu XiXiong Shi Weibing Zhang PengCheng Wen
author_sort	Wenjuan Gong
title	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_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_sort	influence of tissue type on the bacterial diversity and community in pork bacon
publisher	Frontiers Media S.A.
publishDate	2021
url	https://doaj.org/article/168b960c247d420ea8abbf6b600879df
work_keys_str_mv	AT wenjuangong influenceoftissuetypeonthebacterialdiversityandcommunityinporkbacon AT yanzhu influenceoftissuetypeonthebacterialdiversityandcommunityinporkbacon AT xixiongshi influenceoftissuetypeonthebacterialdiversityandcommunityinporkbacon AT weibingzhang influenceoftissuetypeonthebacterialdiversityandcommunityinporkbacon AT pengchengwen influenceoftissuetypeonthebacterialdiversityandcommunityinporkbacon
_version_	1718373856857554944

Influence of Tissue Type on the Bacterial Diversity and Community in Pork Bacon

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