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Food Microbiol

Title:		The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China
Author(s):		Hu Y; Zhang L; Liu Q; Wang Y; Chen Q; Kong B;
Address:		"College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China. Shimadzu (China) Co., LTD., Shenyang, Liaoning, 110000, China. College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China. Electronic address: chenqianego7@126.com. College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China. Electronic address: kongbh63@hotmail.com"
Journal Title:		Food Microbiol
Year:		2020
Volume:		20200412
Issue:
Page Number:		103505 -
DOI:		10.1016/j.fm.2020.103505
ISSN/ISBN:		1095-9998 (Electronic) 0740-0020 (Linking)
Abstract:		"The objective of this study was to explore the correlation between bacterial communities and volatile compounds in traditional dry sausages from different regions in Northeast China. The bacterial community structure of dry sausages from five different regions as determined by high-throughput sequencing technology demonstrated that Firmicutes and Proteobacteria were the predominant phyla; Lactobacillus, Staphylococcus, Leuconostoc, Lactococcus and Weissella were the predominant genera; and Staphylococcus xylosus, Lactobacillus sakei, Weissella hellenica, Leuconostoc citreum, Lactococcus raffinolactis and Lactobacillus plantarum were the predominant species. Meanwhile, a total of 120 volatile compounds were detected in sausages from five different regions and mainly included alcohols, acids, aldehydes, ketones, esters and terpenes. Furthermore, the potential correlations between the core bacteria and major volatile compounds (64) were explored based on Spearman's correlation analysis. Positive correlations were found between W. hellenica, Lb. sakei, Lactococcus lactis, Lactobacillus alimentarius, Lb. plantarum and carboxylic acids and alcohols. Lc. lactis, Lb. alimentarius and Lb. plantarum were associated with the production of most esters, aldehydes and ketones. This study provides a deep insight into the relationship between the bacterial community and the volatile flavour profile of dry sausages, which may be helpful for the production of fermented dry sausages"
Keywords:		Animals Bacteria/classification/genetics/isolation & purification Biodiversity China *Fermented Foods/analysis/microbiology Hydrogen-Ion Concentration *Meat Products/analysis/microbiology Microbiota/*genetics Swine Volatile Organic Compounds/analysis/*che;
Notes:		"MedlineHu, Yingying Zhang, Lang Liu, Qian Wang, Yan Chen, Qian Kong, Baohua eng England 2020/06/17 Food Microbiol. 2020 Oct; 91:103505. doi: 10.1016/j.fm.2020.103505. Epub 2020 Apr 12"