Lu Kuan, Wang Xueya, Wan Jing, Zhou Ying, Li Hongying, Zhu Qiujin
Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences, Guizhou University, Guiyang 550025, China.
Guizhou Province Key Laboratory of Agricultural and Animal Products Storage and Processing, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Foods. 2022 Sep 5;11(17):2708. doi: 10.3390/foods11172708.
Suan Rou (SR), a traditional fermented meat, is widely favored by consumers due to its unique flavor and characteristics. To study the relationship between the core differential micro-organisms and differential volatile organic compounds (VOCs) of SR from six regions of China, high-throughput sequencing (HTS) and gas-chromatography−ion mobility spectrometry (GC-IMS) technologies were used to analyze the correlation between micro-organisms and VOCs in SR from Xiangxi of Hunan, Rongshui of Guangxi, Zunyi of Guizhou, Jinping of Guizhou, Congjiang of Guizhou, and Libo of Guizhou. A total of 13 core micro-organisms were identified at the genus level. Moreover, 95 VOCs were identified in the SR samples by GC-IMS analysis, with alcohols, aldehydes, ketones, and esters comprising the major VOCs among all the samples. The results showed a strong correlation (|r| > 0.8, p < 0.05) between the core differential micro-organisms and differential VOCs, including four bacteria, five fungi, and 12 VOCs. Pediococcus, Debaryomyces, Zygosaccharomyces, and Candida significantly contributed to the unique VOCs of SR.
酸肉（SR）是一种传统发酵肉制品，因其独特的风味和特性而广受消费者喜爱。为研究中国六个地区酸肉的核心差异微生物与差异挥发性有机化合物（VOCs）之间的关系，采用高通量测序（HTS）和气相色谱-离子迁移谱（GC-IMS）技术，分析了来自湖南湘西、广西融水、贵州遵义、贵州锦屏、贵州从江和贵州荔波的酸肉中微生物与VOCs之间的相关性。在属水平上共鉴定出13种核心微生物。此外，通过GC-IMS分析在酸肉样品中鉴定出95种VOCs，其中醇类、醛类、酮类和酯类是所有样品中的主要VOCs。结果表明，核心差异微生物与差异VOCs之间存在强相关性（|r|>0.8，p<0.05），包括4种细菌、5种真菌和12种VOCs。片球菌、德巴利酵母、接合酵母和假丝酵母对酸肉独特的VOCs有显著贡献。
