Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiang Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China; Suzhou University Student Nutrition and Health Promotion Base, Center of Food Nutrition and Safety, Department of Food Nutrition and Test, Suzhou Vocational University, Suzhou, Jiangsu 215104, PR China.
Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiang Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China.
Int J Food Microbiol. 2021 Dec 2;359:109422. doi: 10.1016/j.ijfoodmicro.2021.109422. Epub 2021 Sep 24.
Ham fermentation relies on environmental and indigenous microorganisms forming a rich microbiome, which is pivotal to taste and flavor formation. Previous studies have focused on the appearance of differences of microorganisms and metabolites, this study aims to establish the relationship between microorganisms and metabolites over a period of two years in the fermentation of hams from Jinghua (JH2), Xuanwei (XW2), Rugao (RG2), Iberian (IB2) and Parma (PA2). We profiled bacterial communities by sequencing the V3-V4 region of the 16S rRNA genes and metabolites were analyzed using LC-Q-TOF-MS. LefSe analysis showed that different biomarkers in five ham groups. OPLS analysis showed that most differential metabolites are amino acids and were associated with four metabolic pathways. Correlation analysis implies a firm positive relationship between microorganisms and metabolites. This study provides novel insights into the taste and flavor quality of dry-cured hams of different origins due to fermentation.
火腿发酵依赖于环境和土著微生物形成丰富的微生物组，这对味道和风味的形成至关重要。以前的研究主要集中在微生物和代谢物差异的出现上，本研究旨在建立在 Jinghua (JH2)、Xuanwei (XW2)、Rugao (RG2)、Iberian (IB2) 和 Parma (PA2) 火腿发酵过程中两年内微生物和代谢物之间的关系。我们通过测序 16S rRNA 基因的 V3-V4 区来分析细菌群落，并用 LC-Q-TOF-MS 分析代谢物。LefSe 分析显示，在五个火腿组中有不同的生物标志物。OPLS 分析表明，大多数差异代谢物是氨基酸，与四个代谢途径有关。相关性分析表明微生物和代谢物之间存在牢固的正相关关系。本研究由于发酵为不同来源的干腌火腿的口感和风味质量提供了新的见解。
