Determination of bacterial community and its correlation to volatile compounds in Guizhou Niuganba, a traditional Chinese fermented dry-cured beef
Determination of bacterial community and its correlation to volatile compounds in Guizhou Niuganba, a traditional Chinese fermented dry-cured beef
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贵州牛干粑中细菌群落的测定及其与挥发性成分的相关性
DOI：
10.1016/j.lwt.2022.113380
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发表时间：
2022-03
期刊：
影响因子：
--
通讯作者：
Cuiqin Li
中科院分区：
文献类型：
--
作者：
Chan Wang;Hanyu Liu;Laping He;Cuiqin Li
This study investigated the bacterial community and volatile components of Guizhou Niuganba (GZNGB), a traditional fermented food of Southwest China. Microbiological analysis of GZNGB based on Illumina MiSeq sequencing technology revealed that Firmicutes (61.97%) and unclassified_Bacteria (25.35%) were the predominant phyla andStaphylococcus(41.58%), unclassified_Bacteria (25.35%),Lactobacillus (13.89%), andStreptophyta(9.2%) were the predominant genera. Additionally, 96 volatile compounds, including hydrocarbons (34.37%), alcohol (21.87%), aldehyde (9.38%), ketone (9.38%), esters (7.29%), acid (7.29%), and other (10.42%) were identified in all NGB samples using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Principal component analysis (PCA) revealed the variances in volatile compounds among different NGB samples, and the unique flavor of GZNGB was found to be due to the spices, the Strecker amino acids, and lipid oxidation. Spearman's correlation analysis revealed a correlation between VCs and bacterial flora. The synergistic effect of microorganisms imparted flavor to GZNGB to a certain extent; however, it was not prominent. It may be due to high concentrations of spices that could have inhibited microbial metabolism. Besides, it also improved the fermentation process, controlled the type and content of spices, nurtured beneficial microorganisms for intensive inoculation, and inhibited microbial contamination, which is crucial for mechanized production.
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