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Comparison of microbial communities from different Jinhua ham factories
Microbes in different aged workshops play important roles in the flavor formation of Jinhua ham. However, microbial diversity, community structure and age related changes in workshops are poorly understood. The microbial community structure and diversity in Jinhua ham produced in factories that have...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Springer Berlin Heidelberg
2017
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5307404/ https://www.ncbi.nlm.nih.gov/pubmed/28194743 http://dx.doi.org/10.1186/s13568-017-0334-0 |
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author | Ge, Qingfeng Gu, Yubin Zhang, Wangang Yin, Yongqi Yu, Hai Wu, Mangang Wang, Zhijun Zhou, Guanghong |
author_facet | Ge, Qingfeng Gu, Yubin Zhang, Wangang Yin, Yongqi Yu, Hai Wu, Mangang Wang, Zhijun Zhou, Guanghong |
author_sort | Ge, Qingfeng |
collection | PubMed |
description | Microbes in different aged workshops play important roles in the flavor formation of Jinhua ham. However, microbial diversity, community structure and age related changes in workshops are poorly understood. The microbial community structure and diversity in Jinhua ham produced in factories that have 5, 15, and 30 years of history in processing hams were compared using the pyrosequencing technique. Results showed that 571,703 high-quality sequences were obtained and located in 242 genera belonging to 18 phyla. Bacterial diversity and microbial community structure were significantly different with the years of workshops. Three-phase model to characterize the changes of ham microbial communities was proposed. Gas chromatography–mass spectrometry assays indicated that the hams produced in different aged workshops have great differences in number and relative contents of volatiles compounds. These results suggest that different aged factories could form special and well-balanced microbial diversity, which may contribute to the unique flavor characteristics in Jinhua ham. |
format | Online Article Text |
id | pubmed-5307404 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | Springer Berlin Heidelberg |
record_format | MEDLINE/PubMed |
spelling | pubmed-53074042017-02-28 Comparison of microbial communities from different Jinhua ham factories Ge, Qingfeng Gu, Yubin Zhang, Wangang Yin, Yongqi Yu, Hai Wu, Mangang Wang, Zhijun Zhou, Guanghong AMB Express Original Article Microbes in different aged workshops play important roles in the flavor formation of Jinhua ham. However, microbial diversity, community structure and age related changes in workshops are poorly understood. The microbial community structure and diversity in Jinhua ham produced in factories that have 5, 15, and 30 years of history in processing hams were compared using the pyrosequencing technique. Results showed that 571,703 high-quality sequences were obtained and located in 242 genera belonging to 18 phyla. Bacterial diversity and microbial community structure were significantly different with the years of workshops. Three-phase model to characterize the changes of ham microbial communities was proposed. Gas chromatography–mass spectrometry assays indicated that the hams produced in different aged workshops have great differences in number and relative contents of volatiles compounds. These results suggest that different aged factories could form special and well-balanced microbial diversity, which may contribute to the unique flavor characteristics in Jinhua ham. Springer Berlin Heidelberg 2017-02-13 /pmc/articles/PMC5307404/ /pubmed/28194743 http://dx.doi.org/10.1186/s13568-017-0334-0 Text en © The Author(s) 2017 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. |
spellingShingle | Original Article Ge, Qingfeng Gu, Yubin Zhang, Wangang Yin, Yongqi Yu, Hai Wu, Mangang Wang, Zhijun Zhou, Guanghong Comparison of microbial communities from different Jinhua ham factories |
title | Comparison of microbial communities from different Jinhua ham factories |
title_full | Comparison of microbial communities from different Jinhua ham factories |
title_fullStr | Comparison of microbial communities from different Jinhua ham factories |
title_full_unstemmed | Comparison of microbial communities from different Jinhua ham factories |
title_short | Comparison of microbial communities from different Jinhua ham factories |
title_sort | comparison of microbial communities from different jinhua ham factories |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5307404/ https://www.ncbi.nlm.nih.gov/pubmed/28194743 http://dx.doi.org/10.1186/s13568-017-0334-0 |
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