High-throughput sequencing approach to reveal the bacterial diversity of traditional yak jerky from the Tibetan regions

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.

Automated summary

The study revealed that traditional Tibetan yak jerky from different regions had varying bacterial community compositions, with the diversity decreasing and unclassified Cyanobacteria becoming the dominant genus as natural drying time increased. Physicochemical factors were found to be significantly correlated with the bacterial community, providing insights for enhancing the safety and quality of traditional Tibetan yak jerky.