Analysis of Microbial Diversity of Zhuganzha, a Traditional Fermented Pork Product in Heqing, Yunnan, Using Third-Generation Sequencing Technology

Using third-generation sequencing technology, full-length 16S and internal transcribed spacer (ITS) gene sequencing were performed on bacteria and fungi in Zhuganzha from Heqing, Yunnan, respectively. The diversity of bacteria and fungi was analyzed and annotated at the species level. As a result, the microbial community of Zhuganzha was complex and diverse. The microbial community structure analysis showed that at the phylum level, the dominant bacteria and fungi were Firmicutes and Ascomycota, respectively. At the genus level, the dominant bacterium was Tetragonococcus and the fungal genus was Millerozyma. At the species level, the dominant bacterium was T. halophilus, and the dominant fungus was M. farinosa. More fungal and bacterial species were involved in the fermentation process. The heatmap analysis indicated that the bacterial and fungal community compositions of samples ZGZ201, ZGZ202, and ZGZ302 were the most similar. The microbial community composition of Heqing Zhuganzha was dominated by fungi, followed by bacteria. The annotated T. halophilus and M. farinosa can provide a reference for the screening and development of potential starters.