Mu Yu, Su Wei, Mu Yingchun, Jiang Li
School of Liquor and Food Engineering, Guizhou University, Guiyang, China.
Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guizhou University, Guiyang, China.
Front Microbiol. 2020 Jan 10;10:3012. doi: 10.3389/fmicb.2019.03012. eCollection 2019.
Panxian ham, a traditional Chinese dry-cured ham, is protected by national geographical indication. Similar to other fermented foods, the microbial population of dry-cured ham is pivotal to taste and flavor formation. This study aimed to establish the relationship between microorganisms and metabolites during the spontaneous fermentation of Panxian ham. Multivariate analysis based on metabolomics data revealed that continuous metabolic changes occurred during the entire fermentation process, with the most significant changes occurring in the initial stage of ripening. Thirty-one significantly different metabolites (SDMs) were identified as discriminant factor, and pathway analysis suggested that these metabolites were involved in 30 pathways, including alanine, aspartate, and glutamate metabolism; glycine, serine, and threonine metabolism; and arginine and proline metabolism. Microbial community analysis using the Illumina MiSeq platform indicated that the bacterial community was more complex than the fungal community, and their succession regulation differed during processing. At the genus level, 11 bacteria and five fungi were identified as core microbes, of which was the dominant bacteria and and were the dominant fungi. Further, statistical redundancy analysis (RDA) indicated that , , and promoted the production of amino and fatty acids; and were associated with sugar metabolism, and , , and were closely related with organic acids. These findings provide fundamental knowledge regarding the metabolically active microorganisms in Panxian ham, helping industrial processors to develop effective strategies for standardizing quality parameters.
盘县火腿是一种中国传统干腌火腿，受国家地理标志保护。与其他发酵食品类似，干腌火腿中的微生物种群对风味的形成至关重要。本研究旨在建立盘县火腿自然发酵过程中微生物与代谢产物之间的关系。基于代谢组学数据的多变量分析表明，在整个发酵过程中代谢持续变化，其中最显著的变化发生在成熟初期。31种显著差异代谢物被确定为判别因子，通路分析表明这些代谢物参与了30条通路，包括丙氨酸、天冬氨酸和谷氨酸代谢；甘氨酸、丝氨酸和苏氨酸代谢；以及精氨酸和脯氨酸代谢。使用Illumina MiSeq平台进行的微生物群落分析表明，细菌群落比真菌群落更复杂，并且它们在加工过程中的演替规律不同。在属水平上，11种细菌和5种真菌被确定为核心微生物，其中 是优势细菌， 和 是优势真菌。此外，统计冗余分析（RDA）表明， 、 和 促进了氨基酸和脂肪酸的产生； 和 与糖代谢有关， 、 和 与有机酸密切相关。这些发现提供了有关盘县火腿中具有代谢活性的微生物的基础知识，有助于工业加工者制定标准化质量参数的有效策略。
