Chen Qian, He Siyuan, Li Mengtong, Sui Yumeng, Kong Baohua, Wen Rongxin
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Yantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, School of Life Sciences, Yantai University, Yantai 264005, China.
Foods. 2025 Jan 6;14(1):140. doi: 10.3390/foods14010140.
The effect of SH4, a typical aroma enhancer, on flavor formation of the dry fermented sausage was investigated using gas chromatography-mass spectrometry and metagenomic sequencing. The results showed that inoculation with SH4 promoted volatile compound formation from carbohydrate and amino acid metabolism and accelerated ester synthesis. The enzymes, genes, and microorganisms involved in the formation pathway of volatile compounds based on microbial metabolism were predicted and constructed into a metabolic pathway network. , , , , , , and and species were found to be the predominant functional microbes for flavor development in dry sausage. This study established a new insight into the metagenome-based bioinformatic effects of SH4 as a starter culture on the microbial synthesis of key volatile compounds in dry sausage.
使用气相色谱 - 质谱联用技术和宏基因组测序研究了典型香气增强剂SH4对干发酵香肠风味形成的影响。结果表明，接种SH4促进了碳水化合物和氨基酸代谢产生挥发性化合物，并加速了酯的合成。预测了基于微生物代谢的挥发性化合物形成途径中涉及的酶、基因和微生物，并构建了代谢途径网络。发现[具体菌种名称1]、[具体菌种名称2]、[具体菌种名称3]、[具体菌种名称4]、[具体菌种名称5]、[具体菌种名称6]以及[具体菌种名称7]和[具体菌种名称8]是干香肠风味发展的主要功能微生物。本研究为基于宏基因组的生物信息学效应提供了新的见解，即SH4作为发酵剂对干香肠中关键挥发性化合物的微生物合成产生的影响。
