微生物群
毛螺菌科
细菌
化学
食品科学
生物
小桶
乳酸菌
发酵
16S核糖体RNA
生物化学
厚壁菌
基因
转录组
遗传学
基因表达
生物信息学
作者
Miao Yu,Xiaole Xiang,Tan Huan,Qun Zhang,Yang Shan,Hui Yang
标识
DOI:10.1016/j.foodres.2020.109943
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 were 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 and 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 major volatiles in Xiangxi sausages. Meanwhile, ‘carbohydrate metabolism’, ‘amino acid metabolism’ (microbia) and 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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