Metagenomic Insights into the Bacterial Diversity of Balinese Fermented Sausage (<i>Urutan</i>) from the Household Industry

Metagenomic Insights into the Bacterial Diversity of Balinese Fermented Sausage (<i>Urutan</i>) from the Household Industry

Fermented <i>urutan</i> is a dry fermented sausage made from a mixture of pork and Balinese spices, traditionally prepared using conventional methods. However, variations in spices and raw materials may affect the bacterial diversity of <i>urutan</i>. This study aimed to reve...

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Bibliographic Details
Main Authors: Ida Bagus Agung Yogeswara, Ni Wayan Nursini, I Gusti Ayu Wita Kusumawati, Purwaningtyas Kusumaningsih
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Fermentation
Subjects:
metagenomics
fermented sausage
bacterial diversity
household industries
<i>urutan</i>
Online Access:https://www.mdpi.com/2311-5637/10/12/629
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Summary:Fermented <i>urutan</i> is a dry fermented sausage made from a mixture of pork and Balinese spices, traditionally prepared using conventional methods. However, variations in spices and raw materials may affect the bacterial diversity of <i>urutan</i>. This study aimed to reveal the bacterial diversity of <i>urutan</i> from household industries using a metagenomic approach. A bacterial diversity analysis was conducted using Nanopore Sequencing Technology (ONT). Samples were collected from household industries in two regencies: Tabanan and Gianyar. The results show that Bacillota (98%) had the highest abundance in all samples at the phylum level. At the genus level, variations in bacterial composition were observed, with <i>Staphylococcus</i> (8–89%), <i>Weissella</i> (5–32%), and <i>Lactococcus</i> (3–39%) being the most abundant. The richness and diversity of bacterial species were greater in the KH group (Gianyar regency) than in the BRT group (Tabanan regency). A correlation analysis revealed that five genera—<i>Staphylococcus</i>, <i>Lactococcus</i>, <i>Mammalicoccus</i>, <i>Macrococcoides</i>, and <i>Citrobacter</i>—showed a strong correlation with the pH, water activity (aW), and acidity of fermented <i>urutan</i>. These findings provide insights into the bacterial community and could aid in the development of starter cultures to improve the consistency and quality of traditional fermented foods.
ISSN:2311-5637

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