The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China
The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China
复制标题
东北传统干香肠细菌多样性与特征挥发性风味的潜在相关性
DOI：
10.1016/j.fm.2020.103505
复制
发表时间：
2020-10-01
影响因子：
5.3
通讯作者：
Kong, Baohua
中科院分区：
文献类型：
--
作者：
Hu, Yingying;Zhang, Lang;Kong, Baohua
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 thatFirmicutesandProteobacteriawere the predominant phyla;Lactobacillus,Staphylococcus,Leuconostoc,LactococcusandWeissellawere the predominant genera; andStaphylococcus xylosus,Lactobacillus sakei,Weissella hellenica,Leuconostoc citreum,Lactococcus raffinolactisandLactobacillus plantarumwere 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 betweenW. hellenica,Lb. sakei,Lactococcus lactis,Lactobacillus alimentarius,Lb. plantarumand carboxylic acids and alcohols.Lc. lactis,Lb. alimentariusandLb. plantarumwere 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.
