樱乳杆菌
乳酸乳球菌
厚壁菌
明串珠菌
乳酸菌
木糖葡萄球菌
乳球菌
化学
蛋白质细菌
植物乳杆菌
韦斯拉
食品科学
生物
发酵
细菌
乳酸
金黄色葡萄球菌
葡萄球菌
16S核糖体RNA
遗传学
作者
Yingying Hu,Lang Zhang,Qian Liu,Yan Wang,Qian Chen,Baohua Kong
标识
DOI:10.1016/j.fm.2020.103505
摘要
The objective of this study was to explore the correlation between bacterial communities and volatile compounds in traditional dry sausages from different regions in Northeast China. The bacterial community structure of dry sausages from five different regions as determined by high-throughput sequencing technology demonstrated that Firmicutes and Proteobacteria were the predominant phyla; Lactobacillus, Staphylococcus, Leuconostoc, Lactococcus and Weissella were the predominant genera; and Staphylococcus xylosus, Lactobacillus sakei, Weissella hellenica, Leuconostoc citreum, Lactococcus raffinolactis and Lactobacillus plantarum were the predominant species. Meanwhile, a total of 120 volatile compounds were detected in sausages from five different regions and mainly included alcohols, acids, aldehydes, ketones, esters and terpenes. Furthermore, the potential correlations between the core bacteria and major volatile compounds (64) were explored based on Spearman's correlation analysis. Positive correlations were found between W. hellenica, Lb. sakei, Lactococcus lactis, Lactobacillus alimentarius, Lb. plantarum and carboxylic acids and alcohols. Lc. lactis, Lb. alimentarius and Lb. plantarum were associated with the production of most esters, aldehydes and ketones. This study provides a deep insight into the relationship between the bacterial community and the volatile flavour profile of dry sausages, which may be helpful for the production of fermented dry sausages.
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