Cargando…

Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage

A novel Chinese-style sausage with Chinese traditional fermented condiments used as additional ingredients is produced in this study. The aim of this study was to investigate the microbial community’s structure, the volatile flavor substances and their potential correlation in the novel Chinese saus...

Descripción completa

Detalles Bibliográficos
Autores principales: Chen, Hongfan, Kang, Xinyue, Wang, Xinyi, Chen, Xinya, Nie, Xin, Xiang, Lu, Liu, Dayu, Zhao, Zhiping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487076/
https://www.ncbi.nlm.nih.gov/pubmed/37685124
http://dx.doi.org/10.3390/foods12173190
_version_ 1785103150913421312
author Chen, Hongfan
Kang, Xinyue
Wang, Xinyi
Chen, Xinya
Nie, Xin
Xiang, Lu
Liu, Dayu
Zhao, Zhiping
author_facet Chen, Hongfan
Kang, Xinyue
Wang, Xinyi
Chen, Xinya
Nie, Xin
Xiang, Lu
Liu, Dayu
Zhao, Zhiping
author_sort Chen, Hongfan
collection PubMed
description A novel Chinese-style sausage with Chinese traditional fermented condiments used as additional ingredients is produced in this study. The aim of this study was to investigate the microbial community’s structure, the volatile flavor substances and their potential correlation in the novel Chinese sausage. High-throughput sequencing (HTS) and solid-phase microextraction-gas chromatography-mass spectrometry (GC-MS) were, respectively, used to analyze the microbial diversity and volatile flavor substances of the novel Chinese-style sausage during storage. The results showed that Firmicutes, Proteobacteria and Actinobacteria were the predominant bacterial genera, and Hyphopichia and Candida were the predominant fungal genera. A total of 88 volatile flavor substances were identified through GC-MS, among which 18 differential flavor compounds were screened (VIP > 1), which could be used as potential biomarkers to distinguish the novel sausages stored for different periods. Lactobacillus exhibited a significant negative correlation with 2,3-epoxy-4,4-dimethylpentane and acetoin and a significant positive correlation with 2-phenyl-2-butenal. Hyphopichia significantly positively correlated with ester. Leuconostoc significantly positively correlated with ethyl caprate, ethyl palmate, ethyl tetradecanoate and ethyl oleate while it negatively correlated with hexanal. This study provides a theoretical basis for revealing the flavor formation mechanisms and the screening of functional strains for improving the flavor quality of the novel Chinese-style sausage.
format Online
Article
Text
id pubmed-10487076
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-104870762023-09-09 Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage Chen, Hongfan Kang, Xinyue Wang, Xinyi Chen, Xinya Nie, Xin Xiang, Lu Liu, Dayu Zhao, Zhiping Foods Article A novel Chinese-style sausage with Chinese traditional fermented condiments used as additional ingredients is produced in this study. The aim of this study was to investigate the microbial community’s structure, the volatile flavor substances and their potential correlation in the novel Chinese sausage. High-throughput sequencing (HTS) and solid-phase microextraction-gas chromatography-mass spectrometry (GC-MS) were, respectively, used to analyze the microbial diversity and volatile flavor substances of the novel Chinese-style sausage during storage. The results showed that Firmicutes, Proteobacteria and Actinobacteria were the predominant bacterial genera, and Hyphopichia and Candida were the predominant fungal genera. A total of 88 volatile flavor substances were identified through GC-MS, among which 18 differential flavor compounds were screened (VIP > 1), which could be used as potential biomarkers to distinguish the novel sausages stored for different periods. Lactobacillus exhibited a significant negative correlation with 2,3-epoxy-4,4-dimethylpentane and acetoin and a significant positive correlation with 2-phenyl-2-butenal. Hyphopichia significantly positively correlated with ester. Leuconostoc significantly positively correlated with ethyl caprate, ethyl palmate, ethyl tetradecanoate and ethyl oleate while it negatively correlated with hexanal. This study provides a theoretical basis for revealing the flavor formation mechanisms and the screening of functional strains for improving the flavor quality of the novel Chinese-style sausage. MDPI 2023-08-24 /pmc/articles/PMC10487076/ /pubmed/37685124 http://dx.doi.org/10.3390/foods12173190 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Chen, Hongfan
Kang, Xinyue
Wang, Xinyi
Chen, Xinya
Nie, Xin
Xiang, Lu
Liu, Dayu
Zhao, Zhiping
Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage
title Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage
title_full Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage
title_fullStr Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage
title_full_unstemmed Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage
title_short Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage
title_sort potential correlation between microbial diversity and volatile flavor substances in a novel chinese-style sausage during storage
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487076/
https://www.ncbi.nlm.nih.gov/pubmed/37685124
http://dx.doi.org/10.3390/foods12173190
work_keys_str_mv AT chenhongfan potentialcorrelationbetweenmicrobialdiversityandvolatileflavorsubstancesinanovelchinesestylesausageduringstorage
AT kangxinyue potentialcorrelationbetweenmicrobialdiversityandvolatileflavorsubstancesinanovelchinesestylesausageduringstorage
AT wangxinyi potentialcorrelationbetweenmicrobialdiversityandvolatileflavorsubstancesinanovelchinesestylesausageduringstorage
AT chenxinya potentialcorrelationbetweenmicrobialdiversityandvolatileflavorsubstancesinanovelchinesestylesausageduringstorage
AT niexin potentialcorrelationbetweenmicrobialdiversityandvolatileflavorsubstancesinanovelchinesestylesausageduringstorage
AT xianglu potentialcorrelationbetweenmicrobialdiversityandvolatileflavorsubstancesinanovelchinesestylesausageduringstorage
AT liudayu potentialcorrelationbetweenmicrobialdiversityandvolatileflavorsubstancesinanovelchinesestylesausageduringstorage
AT zhaozhiping potentialcorrelationbetweenmicrobialdiversityandvolatileflavorsubstancesinanovelchinesestylesausageduringstorage