Characterization of dry-cured ham microbiota at 12 months of seasoning obtained from different rearing strategies using 16S rRNA profiling.
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| Title: | Characterization of dry-cured ham microbiota at 12 months of seasoning obtained from different rearing strategies using 16S rRNA profiling. |
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| Authors: | Toscano, Alessandro1 (AUTHOR) alessandro.toscano@unipd.it, Giannuzzi, Diana1 (AUTHOR) diana.giannuzzi@unipd.it, Malgwi, Isaac Hyeladi1 (AUTHOR) isaachyeladi.malgwi@studenti.unipd.it, Deb, Saptharati1 (AUTHOR) saptarathideb@gmail.com, Broccanello, Chiara1 (AUTHOR) chiarabr87@yahoo.it, Squartini, Andrea1 (AUTHOR) squart@unipd.it, Stevanato, Piergiorgio1 (AUTHOR) stevanato@unipd.it, Cecchinato, Alessio1 (AUTHOR) alessio.cecchinato@unipd.it, Gallo, Luigi1 (AUTHOR) luigi.gallo@unipd.it, Schiavon, Stefano1 (AUTHOR) stefano.schiavon@unipd.it |
| Source: | Food Microbiology. Sep2024, Vol. 122, pN.PAG-N.PAG. 1p. |
| Subjects: | Low-protein diet, Ham, High-protein diet, Ribosomal RNA, Phytases |
| Abstract: | In this study, we investigated the microbiota of 72 Italian ham samples collected after 12 months of seasoning. The hams were elaborated from pigs fed different rearing methods, including the traditional restricted medium protein diet chosen as control (C group); restrictive low protein diet (LP group); two ad libitum high-protein diet groups (HP9M group: slaughter at 9 months of age; HP170 group: slaughter at 170 kg). A multi-amplicon 16S metabarcoding approach was used, and a total of 2845 Amplicon Sequence Variants were obtained from the 72 ham samples. Main phyla included: Firmicutes (90.8%), Actinobacteria (6.2%), Proteobacteria (2.7%), and Bacteroidota (0.12%). The most common genera were Staphylococcus, Tetragenococcus, and Brevibacterium. Shannon index for α-diversity was found statistically significant, notably for the HP9M group, indicating higher diversity compared to C. PERMANOVA test on β-diversity showed significant differences in rearing methods between HP170 and C, HP170 and LP, and HP9M vs. C. All three rearing methods revealed associations with characteristic communities: the HP9M group had the highest number of associations, many of which were due to spoilage bacteria, whereas the LP group had the highest number of seasoning-favourable genera. • The microbiota of Italian dry-cured ham has been characterized. • Different rearing strategies exert significant effects on diversity indices. • A dry-cured ham core microbiota common to all rearing strategies has been detected. • Characteristic communities were associated with each specific rearing strategy. [ABSTRACT FROM AUTHOR] |
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| Database: | Engineering Source |
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