Investigation of diverse bacteria encoding histidine decarboxylase gene in Sichuan-style sausages by culture-dependent techniques, polymerase chain reaction–denaturing gradient gel electrophoresis, and high-throughput sequencing

The diverse bacteria encoding histidine decarboxylase gene during the fermentation of Sichuan-style sausages were investigated by culture-dependent techniques, polymerase chain reaction–denaturing gradient gel electrophoresis (PCR-DGGE), and high-throughput sequencing. All microbial indicators exhibited advantages mixed starter culture stability microecosystem was more in inoculation group than control group. DGGE selected band sequencing used to investigate bacterial diversity these sausages. Weissella main lactic acid (LAB) initial stage, whereas Lactobacillus dominant later stage. After sequence alignment analysis, Enterobacter aerogenes Citrobacter freundi two could produce histamine. These findings facilitate better understanding producing sausage provide a theoretical basis for histamine-producing process fermented processing. • Diverse investigated. Use cultures enhanced safety Enterobacterium bacteria. Provide