Lab. of Meat Processing and Quality Control, College of Food Science, Shihezi University, Xinjiang, China.
Food Res Int. 2023 Dec;174(Pt 1):113656. doi: 10.1016/j.foodres.2023.113656. Epub 2023 Nov 2.
This study examined the bacterial community dynamics and their relationship with volatile compounds in Xinjiang smoked horsemeat sausage during fermentation. We employed single-molecule real-time sequencing (SMRT) to identify the bacterial composition, while headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) was utilized to detect volatile compounds in the sausage. The findings indicated that Staphylococcus xylosus, Lactococcus garvieae, Latilactobacillus sakei, Lactococcus lactis, and Weissella hellenica were the predominant species during the fermentation. Moreover, we identified 56 volatile substances in the smoked horsemeat sausages, including alcohols, esters, ketones, acids, aldehydes, terpenes, and phenols. Notably, the correlation analysis demonstrated positive associations between the major bacteria and the primary volatile compounds, with notable connections observed for Staphylococcus xylosus, Lactococcus garvieae and Weissella hellenica. These research findings provide a foundation for future endeavors aimed at enhancing the flavor quality of smoked horsemeat sausage.
本研究考察了新疆熏马肉香肠发酵过程中细菌群落动态及其与挥发性化合物的关系。我们采用单分子实时测序（SMRT）来鉴定细菌组成，同时利用顶空固相微萃取气相色谱-质谱联用（HS-SPME-GC-MS）检测香肠中的挥发性化合物。研究结果表明，发酵过程中优势菌为葡萄球菌、加氏乳杆菌、清酒乳杆菌、乳酸乳球菌和希氏乳杆菌。此外，我们在熏马肉香肠中鉴定出 56 种挥发性物质，包括醇类、酯类、酮类、酸类、醛类、萜类和酚类。值得注意的是，相关性分析表明主要细菌与主要挥发性化合物之间呈正相关，葡萄球菌、加氏乳杆菌和希氏乳杆菌之间存在显著关联。这些研究结果为未来提高熏马肉香肠风味质量的研究提供了基础。
