| Title: | Microbial Diversity and Non-volatile Metabolites Profile of Low-Temperature Sausage Stored at Room Temperature |
| Author(s): | Han H; Li M; Peng Y; Zhang Z; Yue X; Zheng Y; |
| Address: | "College of Food Science, Shenyang Agricultural University, Shenyang, China" |
| DOI: | 10.3389/fmicb.2021.711963 |
| ISSN/ISBN: | 1664-302X (Print) 1664-302X (Electronic) 1664-302X (Linking) |
| Abstract: | "Sausage is a highly perishable food with unique spoilage characteristics primarily because of its specific means of production. The quality of sausage during storage is determined by its microbial and metabolite changes. This study developed a preservative-free low-temperature sausage model and coated it with natural casing. We characterized the microbiota and non-volatile metabolites in the sausage after storage at 20 degrees C for up to 12 days. Bacillus velezensis was the most prevalent species observed after 4 days. Lipids and lipid-like molecules, organoheterocyclic compounds, and organic acids and their derivatives were the primary non-volatile metabolites. The key non-volatile compounds were mainly involved in protein catabolism and beta-lipid oxidation. These findings provide useful information for the optimization of sausage storage conditions" |
| Keywords: | bacterial communities low-temperature sausage non-volatile metabolites omics technology sausage spoilage; |
| Notes: | "PubMed-not-MEDLINEHan, Hongjiao Li, Mohan Peng, Yanqi Zhang, Zhenghan Yue, Xiqing Zheng, Yan eng Switzerland 2021/09/14 Front Microbiol. 2021 Aug 27; 12:711963. doi: 10.3389/fmicb.2021.711963. eCollection 2021" |
