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Analysis of bacterial flora in peanut butter and sesame paste sold in Yunnan Province
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Ni MA1, 2, Ya-Peng PENG1, Rong-Ai LUO1, Xiao-Zhao TANG1, Jing YANG1, Yu-Feng HE1, Lu FAN1, 2, *
Journal of Food Safety & Quality | 2025, 16(16) : 140 - 148
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Journal of Food Safety & Quality | 2025, 16(16): 140-148
• Special Topic: Detection and Control of Foodborne Pathogenic Bacteria •
Analysis of bacterial flora in peanut butter and sesame paste sold in Yunnan Province
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Ni MA1, 2, Ya-Peng PENG1, Rong-Ai LUO1, Xiao-Zhao TANG1, Jing YANG1, Yu-Feng HE1, Lu FAN1, 2, *
Affiliations
  • 1 Yunnan Center for Disease Control and Prevention (Yunnan Academy of Preventive Medicine), Kunming 650500, China
  • 2 Yunnan Provincial Key Laboratory of Public Health and Biosafety & Health Laboratory Center, Kunming 650500, China
Published: 2025-08-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20250220002
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Objective To explore the bacterial community composition and abundance, as well as inter-sample variations in species composition and community structure in commercially available peanut butter and sesame paste sold in Yunnan Province using 16S rRNA gene sequence analysis. Methods A total of 160 samples encompassing best-selling peanut butter, sesame paste, and mixed spreads from Yunnan Province were subjected to 16S rRNA V4 region amplicon sequencing. Subsequent analyses included species composition profiling, abundance clustering, phylogenetic relationships, and diversity assessments. Results Characteristic sequence analysis revealed that sesame paste contained the highest number of characteristic sequences, followed by peanut butter, while mixed paste had the least. Bacterial community composition analysis indicated that these unique sequences predominantly belonged to the phyla Proteobacteria, Cyanobacteria and Firmicutes. At the genus level, the top 35 identified genera included Listeria, Escherichia-Shigella, Clostridium_sensu_stricto_1, Bacillus, Vibrio, Streptococcus, Pseudomonas and Aeromonas. α diversity analysis demonstrated significant differences in species diversity between peanut butter and sesame paste (P<0.05). Conclusion Distinct bacterial compositions are observed among peanut butter, sesame paste, and mixed spreads, with sesame paste exhibiting the highest species abundance. Among the top 35 identified genera, 12 are known to include pathogenic species, posing potential food safety risks. It is imperative for manufacturers and regulatory authorities to address these concerns to ensure consumer safety. This study provides a reference for food safety regulatory authorities and offered important data support for the establishment of microbiological safety standards for nut butter products.

peanut butter  /  sesame paste  /  bacterial community  /  α-diversity
Ni MA, Ya-Peng PENG, Rong-Ai LUO, Xiao-Zhao TANG, Jing YANG, Yu-Feng HE, Lu FAN. Analysis of bacterial flora in peanut butter and sesame paste sold in Yunnan Province[J]. Journal of Food Safety & Quality, 2025 , 16 (16) : 140 -148 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250220002
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Year 2025 volume 16 Issue 16
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250220002
  • Receive Date：2025-02-20
  • Online Date：2026-01-13
  • Published：2025-08-25
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  • Received：2025-02-20
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Affiliations
    1 Yunnan Center for Disease Control and Prevention (Yunnan Academy of Preventive Medicine), Kunming 650500, China
    2 Yunnan Provincial Key Laboratory of Public Health and Biosafety & Health Laboratory Center, Kunming 650500, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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