以天然肠衣的熏煮香肠为研究对象，将新鲜香肠和腐败香肠分别取样，提取DNA，采用高通量测序技术对两种香肠的菌群结构进行比较研究，并确定优势腐败菌。结果表明：腐败香肠菌群丰度和均匀度较新鲜香肠降低；在属的水平上，新鲜香肠中丰度最高的是Staphylococcus（葡萄球菌属90.64%），而腐败香肠中丰度最高的是Weissella（魏斯氏菌属65.93%），其次是Staphylocococcus（葡萄球菌属33.79%）；在种的分类水平上，新鲜香肠中Staphylococcus equorum（马胃葡萄球菌25.59%）和Staphylococcus vitulinus（小牛葡萄球菌18.01%）丰度最高，腐败香肠中丰度最高的是Weissella viridesecens（绿色魏斯氏菌46.04%），其次是Weissella cibaria（食窦魏斯氏菌19.68%）。结果提示：与新鲜香肠的菌群组成相比较，腐败香肠的菌群结构发生了显著的变化；腐败香肠中的优势腐败菌是Weissella viridesecens，该种微生物在香肠储藏过程中大量增殖，主导了产品的腐败；在生产过程中需消除Weissella viridesecens，以延长产品货架期，提高产品品质。

In this study, the smoked sausage in a natural casing was investigated through extracting DNA from fresh sausage and spoiled sausage for comparison on the microbial profiles by high-throughput sequencing technology and determination of dominant spoilage bacteria. Results showed that the abundance and uniformity of spoilage sausage were lower than those of fresh sausage. At the genus level, the bacteria with the highest abundance was Staphylococcus (90.64%) in fresh sausage, whilst Weissella (65.93%) and Staphylococcus (33.79%) in spoiled sausage had the highest and second highest abundance, respectively. At the species level, Staphylococcus equorum and Staphylococcus vitulinus had the highest abundance in fresh sausage (25.59% and 18.01%, respectively), whilst Weissella viridescens (46.04%) and Weissella cibaria (19.68%) were the most abundant in spoiled sausage. These results indicated that the microbial profile of spoilage sausage differed significantly from that of fresh sausage, and the dominant spoilage bacteria in spoiled sausage was Weissella viridescens (which could proliferate greatly during sausage storage thus would dominate the spoiled products). Accordingly, Weissella viridescens should be eliminated during the production process to prolong the product shelf life and improve product quality.

国家自然科学基金项目（31501442）；天津科技大学大学生实验室创新基金项目（1714A308；1814A203）