• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food microbiology >High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham
【24h】

High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham

机译：基于高通量测序的基于次华火腿特征风味形成的主要微生物群落的表征

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Our purpose was to investigate the main bacterial microbiota and volatile profiles in the Chinese traditional dry-cured product-Jinhua ham during different processing stages and to analyze the role of the main microbiota in the formation of characteristic flavor. We determined the microbiota of Jinhua ham by using 16 S high throughput sequencing, and found that Staphylococcus constituted the predominant microbiota throughout the flavor formation process. Based on the volatile profiles of Jinhua dry-cured products from 11 different processing via SPME-GC-MS analysis, Aldehydes were the main groups of volatiles, with the most abundant ones being hexanal (13.89%) and nonanal (3.96%). To further investigate the relationship between predominant microbiota and the major volatile compounds in Jinhua ham, we screened and isolated genus Staphylococcus with high protease and lipase activities. The main Staphylococcus isolates, S. saprophyticus (53.4%) and S. equorum (31.0%) are related to the yields of aldehydes by producing hexanal, nonanal, benzaldehyde, and phenylacetaldehyde, indicating their contributions on the formation of characteristic flavor substances in Jinhua ham.
机译：我们的目的是在不同的加工阶段调查中国传统干燥产品 - 金华火腿中的主要细菌微生物和挥发性曲线，并分析主要微生物群在形成特征风味中的作用。我们通过使用16 S的高通量测序确定了金华火腿的微生物群，发现金黄色葡萄球菌在整个风味形成过程中构成了主要的微生物。基于通过SPME-GC-MS分析的11种不同加工的金华干固化产物的挥发性曲线，醛是主要的挥发物组，具有最丰富的己醛（13.89％）和壬醛（3.96％）。为了进一步研究主要微生物群与金华火腿的主要挥发性化合物之间的关系，我们用高蛋白酶和脂肪酶活性筛选和分离出葡萄球菌。主要的葡萄球菌，S. saprophyticus（53.4％）和S.轮廓（31.0％）与生产己醛，壬醛，苯甲醛和苯甲醛产生醛的产率有关，表明它们对金华的特征风味物质形成的贡献火腿。

著录项

  • 来源
    《Food microbiology》 |2021年第4期|103643.1-103643.9|共9页
  • 作者

    Yanbo Wang; Fan Li; Jian Chen; Zhihua Sun; Feifei Wang; Chong Wang; Linglin Fu;

  • 作者单位

    Food Safety Key Laboratory of Zhejiang Province School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 PR China;

    Food Safety Key Laboratory of Zhejiang Province School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 PR China;

    Food Safety Key Laboratory of Zhejiang Province School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 PR China;

    Food Safety Key Laboratory of Zhejiang Province School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 PR China;

    Food Safety Key Laboratory of Zhejiang Province School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 PR China;

    Food Safety Key Laboratory of Zhejiang Province School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 PR China;

    Food Safety Key Laboratory of Zhejiang Province School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 PR China;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Dry-cured ham; Bacterial community; Staphylococcus; Volatile compounds; Aldehydes; High-throughput sequencing;

    机译：干腌火腿;细菌群落;葡萄球菌;挥发性化合物;醛;高吞吐量排序;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号