Shi Qiao, Wang Xinrui, Ju Zijing, Liu Biqin, Lei Changwei, Wang Hongning, Li Hong
Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming, China.
College of Life Sciences, Sichuan University, Chengdu, China.
Front Microbiol. 2021 Nov 15;12:761019. doi: 10.3389/fmicb.2021.761019. eCollection 2021.
Nuodeng ham is known for its unique processing techniques and flavor. In the present study, proteolytic microorganisms from cured artisanal Nuodeng ham were investigated in order to identify and select potential starter cultures for its faster and safer fermentation. Eight isolates, accounting for 57% of proteolytic microorganisms, were found to be related to . Relevant properties of as potential starter culture were evaluated for the first time. Intra-species diversities were found in phylogenetic and physiological properties of isolates. Nevertheless, desirable attributes, such as halo-tolerance, nitrate reductase and protease activity, as well as the absence of antimicrobial resistance and amino acid decarboxylase activity, were observed in selected isolates. Moreover, genome analysis of isolates K24 and K45 confirmed their lack of typical genes for virulence, antimicrobial resistance and amino acid decarboxylase. may thus represent a novel starter candidate of coagulase-negative cocci group and contribute to color and flavor development of fermented meats.
诺邓火腿以其独特的加工工艺和风味而闻名。在本研究中，对传统腌制诺邓火腿中的蛋白水解微生物进行了调查，以便识别和选择潜在的发酵剂培养物，实现更快、更安全的发酵。发现8株分离株与蛋白水解微生物的57%相关。首次评估了作为潜在发酵剂培养物的相关特性。在分离株的系统发育和生理特性中发现了种内多样性。然而，在选定的分离株中观察到了诸如耐盐性、硝酸还原酶和蛋白酶活性等理想特性，以及不存在抗微生物抗性和氨基酸脱羧酶活性。此外，分离株K24和K45的基因组分析证实它们缺乏毒力、抗微生物抗性和氨基酸脱羧酶的典型基因。因此，可能代表凝固酶阴性球菌组的一种新型发酵剂候选物，并有助于发酵肉类的色泽和风味形成。
