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 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.

Automated summary

The current study used high-throughput sequencing to determine bacterial diversity and community in different tissues of pork bacon, identifying three dominant bacterial genera and 24 significantly differentiated bacterial taxa between tissues. The results showed that the physicochemical characteristics of the tissue played a prominent role in structuring the bacterial communities. Network analysis also highlighted the impact of tissue type on bacterial interactions in different tissue types.