Effects of storage methods on the microbial community and quality of Sichuan smoked bacon

Lee

et al. 2022

Foods

The microbial community in fermented sausages plays an important role in determining their quality characteristics. The objective of this study was to investigate the correlation between microbial diversity and volatile compounds in dry-fermented sausages procured from different regions of Korea. Results from metagenomics analysis showed that Lactobacillus and Staphylococcus were the predominant bacterial genera, and Penicillium, Debaryomyces, and Candida were the predominant fungal genera. Twelve volatile compounds were detected using an electronic nose. Leuconostoc exhibited a positive correlation with esters and volatile flavor, whereas Debaryomyces, Aspergillus, Mucor, and Rhodotorula exhibited a negative correlation with methanethiol, thus revealing the involvement of the microorganisms in flavor formation. The results of this study may help in understanding the microbial diversity of dry-fermented sausages in Korea and provide a rationale and quality control guideline through potential correlation with volatile flavor analysis.

Section: Discussionsupporting

confidence: 63%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Potential Correlation between Microbial Diversity and Volatile Flavor Compounds in Different Types of Korean Dry-Fermented Sausages

Lee

et al. 2022

Foods

“…In contrast to our results, Jin et al [ 2 ] found neither changes nor small increments in pH during the dry-curing process of the bellies. However, Song et al [ 39 ] found the pH of dry-curing bellies to decrease during storage, and attributed this change to the growth of lactic acid bacteria. The growth of these bacteria could be the reason for the decrease found in the present study.…”

Section: Resultsmentioning

confidence: 99%

Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer

Ferreira

Leite

Vasconcelos

et al. 2022

Foods

Sodium chloride (NaCl) is a key ingredient in the processing of traditional dry-cured meat products by improving microbial safety, sensory attributes and technological properties. However, increasing concern about the consumption of sodium and health has been supporting the development of low-sodium meat products. Several strategies to reduce sodium in dry-cured meat product have been tested, although the followed approaches sometimes result in undesirable characteristics concerning flavor, texture and mouthfeel. The use of halophytic plants such as glasswort (Salicornia herbacea) in food matrices has been suggested as a novel strategy to reduce sodium content, due its salty flavor. The main aim of the present study is to produce traditional dry-cured pork bellies from the Bísaro breed using glasswort as a NaCl partial replacer, and compare it with dry-cured bellies salted either with NaCl or a mix of NaCl + KCl. Control bellies (BC) were salted with 100% of NaCl, the second formulation (BK) had 50% of NaCl and 50% of KCl, and the third formulation (BG) had 90% of NaCl and 10% of glasswort powder (GP). After production, the bellies were evaluated for aw, pH, CIELab coordinates, weight loss, proximal composition, TBARS, collagen and chloride contents, fatty acid profile and sensory attributes. The use of BG in dry-cured pork bellies did not affect processing indicators such as weight loss, aw and pH. Concerning CIELab, only the coordinates L* and hue angle from the external surface color of BG were statistically different from BC and BK. As expected, ash and NaCl contents differed from BG to the other two formulations. SFA and indexes AI and TI were lower, whereas the MUFA and h/H ratio were higher in BG than other treatments, leading to a product with a healthier lipid profile. The sensory evaluation revealed differences in appearance, taste and flavor among treatments, but did not indicate any negative effects of BG in the product attributes. This study reinforces the potential of BG as a natural sodium reducer for the production of traditional dry-cured pork bellies.

“…Also, Debaryomyces genus was the second most prevalent fungi at genus level in MC8 and MC6 cheeses with 22.38% and 12.94% relative abundance, respectively. This may be attributed to the high fat content of MC2 and MC8 in dry matter, since Debaryomyces genus is known to be lipophilic ( Song et al, 2022 ). It was previously reported that they were among the most important yeast genera for several cheese varieties, for example, Yildiz et al (2021) showed that Debaryomyces genus –mostly Debaryomyces hansenii - was the most dominant in moldy Civil cheese followed by Pichia and Candida .…”

Section: Discussionmentioning

confidence: 99%

Highlighting the Microbial Community of Kuflu Cheese, an Artisanal Turkish Mold-Ripened Variety, by High-Throughput Sequencing

Demirci

2024

Food Sci Anim Resour

Kuflu cheese, a popular variety of traditional Turkish mold-ripened cheeses, is characterized by its semi-hard texture and blue-green color. It is important to elucidate the microbiota of Kuflu cheese produced from raw milk to standardize and sustain its sensory properties. This study aimed to examine the bacteria, yeasts, and filamentous mold communities in Kuflu cheese using high-throughput amplicon sequencing based on 16S and ITS2 regions. Lactococcus , Streptococcus , and Staphylococcus were the most dominant bacterial genera while Bifidobacterium genus was found to be remarkably high in some Kuflu cheese samples. Penicillium genus dominated the filamentous mold biota while the yeasts with the highest relative abundances were detected as Debaryomyces , Pichia , and Candida . The genera Virgibacillus and Paraliobacillus , which were not previously reported for mold-ripened cheeses, were detected at high relative abundances in some Kuflu cheese samples. None of the genera that include important food pathogens like Salmonella , Campylobacter , Listeria were detected in the samples. This is the first experiment in which the microbiota of Kuflu cheeses were evaluated with a metagenomic approach. This study provided an opportunity to evaluate Kuflu cheese, which was previously examined for fungal composition, in terms of both pathogenic and beneficial bacteria.