« Previous Abstract"High gaseous carbonyl concentrations in the upper boundary layer in Shijiazhuang, China"    Next AbstractLow Temperature Combustion of VOCs with Enhanced Catalytic Activity Over MnO(2) Nanotubes Loaded with Pt and Ni-Fe Spinel »

Food Microbiol

Title:		High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham
Author(s):		Wang Y; Li F; Chen J; Sun Z; Wang F; Wang C; Fu L;
Address:		"Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China. Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, PR China. Electronic address: fulinglin@zjgsu.edu.cn"
Journal Title:		Food Microbiol
Year:		2021
Volume:		20200915
Issue:
Page Number:		103643 -
DOI:		10.1016/j.fm.2020.103643
ISSN/ISBN:		1095-9998 (Electronic) 0740-0020 (Linking)
Abstract:		"Our purpose was to investigate the main bacterial microbiota and volatile profiles in the Chinese traditional dry-cured product-Jinhua ham during different processing stages and to analyze the role of the main microbiota in the formation of characteristic flavor. We determined the microbiota of Jinhua ham by using 16 S high throughput sequencing, and found that Staphylococcus constituted the predominant microbiota throughout the flavor formation process. Based on the volatile profiles of Jinhua dry-cured products from 11 different processing via SPME-GC-MS analysis, Aldehydes were the main groups of volatiles, with the most abundant ones being hexanal (13.89%) and nonanal (3.96%). To further investigate the relationship between predominant microbiota and the major volatile compounds in Jinhua ham, we screened and isolated genus Staphylococcus with high protease and lipase activities. The main Staphylococcus isolates, S. saprophyticus (53.4%) and S. equorum (31.0%) are related to the yields of aldehydes by producing hexanal, nonanal, benzaldehyde, and phenylacetaldehyde, indicating their contributions on the formation of characteristic flavor substances in Jinhua ham"
Keywords:		Animals Bacteria/classification/genetics/isolation & purification/metabolism Fermented Foods/*microbiology Flavoring Agents/*chemistry/metabolism Gas Chromatography-Mass Spectrometry High-Throughput Nucleotide Sequencing Meat Products/analysis/*microbiolo;
Notes:		"MedlineWang, Yanbo Li, Fan Chen, Jian Sun, Zhihua Wang, Feifei Wang, Chong Fu, Linglin eng England 2020/12/07 Food Microbiol. 2021 Apr; 94:103643. doi: 10.1016/j.fm.2020.103643. Epub 2020 Sep 15"