| Title: | Correlation and Difference between Core Micro-Organisms and Volatile Compounds of Suan Rou from Six Regions of China |
| Author(s): | Lu K; Wang X; Wan J; Zhou Y; Li H; Zhu Q; |
| Address: | "Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences, Guizhou University, Guiyang 550025, China. Guizhou Province Key Laboratory of Agricultural and Animal Products Storage and Processing, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China. Chili Pepper Research Institute, Guizhou Provincial Academy of Agricultural Sciences, Guiyang 550006, China. Department of Agricultural, Food and Nutritional Science, 4-10 Ag/For Building, University of Alberta, Edmonton, AB T6G 2P5, Canada" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Suan Rou (SR), a traditional fermented meat, is widely favored by consumers due to its unique flavor and characteristics. To study the relationship between the core differential micro-organisms and differential volatile organic compounds (VOCs) of SR from six regions of China, high-throughput sequencing (HTS) and gas-chromatography-ion mobility spectrometry (GC-IMS) technologies were used to analyze the correlation between micro-organisms and VOCs in SR from Xiangxi of Hunan, Rongshui of Guangxi, Zunyi of Guizhou, Jinping of Guizhou, Congjiang of Guizhou, and Libo of Guizhou. A total of 13 core micro-organisms were identified at the genus level. Moreover, 95 VOCs were identified in the SR samples by GC-IMS analysis, with alcohols, aldehydes, ketones, and esters comprising the major VOCs among all the samples. The results showed a strong correlation (|r| > 0.8, p < 0.05) between the core differential micro-organisms and differential VOCs, including four bacteria, five fungi, and 12 VOCs. Pediococcus, Debaryomyces, Zygosaccharomyces, and Candida significantly contributed to the unique VOCs of SR" |
| Keywords: | correlation fermented meat microbial diversity volatile organic compounds; |
| Notes: | "PubMed-not-MEDLINELu, Kuan Wang, Xueya Wan, Jing Zhou, Ying Li, Hongying Zhu, Qiujin eng Qianke Cooperation Platform Talent number [2016] 5662/Guizhou High-level Innovative Talent Training Project/ QKHPTRC [2020] 5004/Guizhou Science and Technology Innovation Talent Team of Ecological Characteristic Meat Products/ Switzerland 2022/09/10 Foods. 2022 Sep 5; 11(17):2708. doi: 10.3390/foods11172708" |
