Potential correlation between volatiles and microbiome of Xiang xi sausages from four different regions
文献类型： 外文期刊
作者： Yu, Meijuan 1 ; Xiang, Xiaole 3 ; Tan, Huan 1 ; Zhang, Qun 1 ; Shan, Yang 2 ; Yang, Hui 1 ;
作者机构： 1.Hunan Acad Agr Sci, Changsha 410125, Peoples R China
2.Hunan Agr Prod Proc Inst, Changsha 410125, Peoples R China
3.Changsha Univ Sci & Technol, Sch Chem & Food Engn, Changsha 410114, Peoples R China
关键词： Xiangxi sausages; Volatiles; Bacteria; Fungi; Correlation
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）
ISSN： 0963-9969
年卷期： 2021 年 139 卷
页码：
收录情况： SCI
摘要： Volatiles and microbiome from different Xiang xi sausages (HBD, HBN, HHY and HDK) were performed by Chromatography-Ion Mobility Spectrometry and Illumina MiSeq platform (16 S rRNA and ITS sequencing). Results indicated that ethanol, ethyl acetate, ethyl-propanoate, pinene, limonene, cineole, etc. were the key (main) volatiles; whereas staphylococcus, lactobacillus, solanum-torvum, brochothrix and debaryomyces, candida the dominant bacteria and fungi, respectively. The variation and relationship between microbiome and volatiles were disclosed by multivariate and spearman's correlation analysis. Volatiles of HDK is similar to HBN HBD compared to HHY, while microbiome community of HHY is similar to HBN and HDK compared to HBD. Solanum-torvum, pseudomonas (bacteria) and debaryomyces (fungi) contributed positively to the development of volatiles in Xiangxi sausages. Meanwhile, 'carbohydrate metabolism', 'amino acid metabolism' (microbia) glycolysis/gluconeogenesis (volatiles) were commented in KEGG database. This study provides a deep insight into the relation between volatiles and microbiome (bacteria and fungi) of Xiangxi sausages.
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