Metagenomic and metabolomic profiling reveals the correlation between the microbiota and flavor compounds and nutrients in fermented sausages

Yang, Peng; Zhong, Guixia; Yang, Juanchun; Zhao, Linyu; Sun, Daofeng; Tian, Yaqin; Li, Ruren; Rong, Liangyan

doi:10.1016/j.foodchem.2021.131645

Cited by 57 publications

(28 citation statements)

References 32 publications

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“…These aldehydes are precursors to low molecular weight volatile compounds that play an essential role in fermented sausage's flavor development (8,34). The quantity of heptanaldehyde in TR1-1-3 (range from 0.1379 to 1.07997 µg/kg) is greater than that in ZR, and heptanal has a fruit and herb odor, corresponding with the findings of Yang et al (5). caproaldehyde and decanal, which give fermented meat its odor of green grass and fat, have also been found; they are derived from the oxidation of linoleic acid and linolenic acid and play a crucial part in the taste development of fermented sausages (35,36).…”

Section: Volatile Flavor Composition Of Fermented Sausages With Gc-mssupporting

confidence: 75%

“…According to the loading graph analysis shown in Figure 4B, ZR was found to locate in the positive region of PC1 and the neutral region of PC2, where decanal ( 6), (2Z, 5Z)-2, 5-Pentadiene-1-ol ( 13), 1-octyne-3-ol (17), isoamyl alcohol (19), PC2-negative regions, and their characteristic flavor substances were valeraldehyde (5), benzaldehyde (8), 1-pentene-3-ol ( 14), 1-cyclobutene-1-methanol (15), ethanol (22), butyric acid (26), pterin-6-carboxylic acid (30), methyl sorbate (35), ethyl isovalerate (50), ethyl valerate (51), 1,1-diethoxypropane (63), trichloromethane (65). ZF22 is in the negative zone of PC1 and the positive zone of PC2.…”

Section: Identification Of Samples Based On Principal Component Analysismentioning

confidence: 99%

“…The addition of starter cultures can reduce the ripening period of the meat while also improving color, taste, and safety ( 3 , 4 ). The starter cultures are increasingly used in modern sausages production to control product performance, such as flavor and color consistency ( 5 ).…”

Section: Introductionmentioning

confidence: 99%

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Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages

Tian

Yang²,

Zhang³

et al. 2023

Front. Nutr.

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In this study, five strains isolated from traditional Inner Mongolian air-dried meat products were used, two Lactobacillus helveticus strains, ZF22 and TR1-1-3, with potent antibacterial activity, acid, salt, and nitrite tolerance, were selected for this study. Lactic acid bacteria (LAB) (Lactobacillus helveticus ZF22 and TR1-1-3) were inoculated into fermented sausages at 107 CFU/g and their volatiles were studied during fermentation and storage. Clustering heat map and principal component analysis (PCA) were used to identify differentiating flavor components in uninoculated and inoculated sausages. The results showed that 72 volatile flavor substances were identified during the fermentation of the fermented sausages and that inoculation with Lactobacillus helveticus ZF22 and TR1-1-3 increased the proportion of acids, ketones and alkanes. Moreover, the clustering heat map demonstrated that esters such as ethyl isobutyrate, ethyl acetate, and ethyl valerate were more abundant in TR1-1-3 and ZF22 than ZR. The PCA analysis showed that the volatile compounds of the three fermented sausages were distributed in separate quadrants, suggesting that the volatile compound compositions of the three fermented sausages differed significantly. Our findings suggest that inoculating fermented sausages with Lactobacillus helveticus TR1-1-3 and ZF22 can improve flavor by enhancing the type and amount of flavor compounds.

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Section: Volatile Flavor Composition Of Fermented Sausages With Gc-mssupporting

confidence: 75%

Section: Identification Of Samples Based On Principal Component Analysismentioning

confidence: 99%

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Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages

Tian

Yang²,

Zhang³

et al. 2023

Front. Nutr.

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“…We accepted any match with a score of ≥800 [ 22 ]. All compounds were semi-quantified as 2-methyl-3-heptanone equivalents [ 23 ]. The volatile compounds were analyzed in triplicate ( n = 3).…”

Section: Methodsmentioning

confidence: 99%

Effects of Microbial Communities on Volatile Profiles and Biogenic Amines in Beef Jerky from Inner Mongolian Districts

Sun

Lin

et al. 2022

Foods

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Beef jerky is a traditional fermented meat product from Inner Mongolia, handcrafted by artisans. We investigated the bacteria of the microbial community, volatile flavor components, and biogenic amines of Inner Mongolia beef jerky via high-throughput sequencing, solid-phase microextraction with gas chromatography–mass spectrometry, and high-performance liquid chromatography, respectively. Thirty-three bacteria were identified, predominantly from the genera Pseudomonas (45.4%), Ralstonia (13.4%), and Acinetobacter (7.3%). Fifty-nine volatile flavor compounds and eight biogenic amines were detected. Based on Spearman’s correlation coefficient, 20 bacterial genera were significantly associated with the dominant volatile compounds in the beef jerky samples (p < 0.05). The results demonstrated that beef jerky may be toxic due to cadaverine, putrescine, and histamine; moreover, the amounts of putrescine and cadaverine were positively correlated with the abundance of unclassified_f_Enterobacteriaceae (p < 0.05). These findings shed light on the formation of the microbial community, flavor components, and biogenic amines of beef jerky, thereby providing a basis for improving its quality.

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“…In recent years, metagenomic analysis, in which genomes are purified and sequenced directly from microbial communities, has been used to investigate microflora. Yang et al demonstrated the relationship between microorganisms’ flora and flavor compounds and the nutrients in fermented meat products [ 13 ]. We hypothesized that differences in the bioactivity of dry-cured meat products could be due to the bacterial flora present in the products.…”

Section: Introductionmentioning

confidence: 99%

Effects of Inherent Lactic Acid Bacteria on Inhibition of Angiotensin I-Converting Enzyme and Antioxidant Activities in Dry-Cured Meat Products

Ogata

Uchiyama

Ahhmed

et al. 2022

Foods

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The aim of this study was to investigate the inherent bacteria that contribute to expressing the angiotensin I-converting enzyme (ACE) inhibitory activity and the antioxidant activity of dry-cured meat products without a bacterial starter. Among the ten dry-cured meat product samples, Coppa and Milano salami exhibited high ACE inhibitory activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability, and oxygen radical absorbance capacity (ORAC). No consistent trend was observed in the pH values or the total peptide and imidazole dipeptide concentration of the products that exhibited high ACE inhibitory and antioxidant activities in the tested samples. To investigate the bacteria contributing to the ACE inhibitory and antioxidant activities of the product, 16S rRNA sequencing analysis, isolation, and identification of bacteria were performed using not only Coppa and Milano salami but also the Jamon Serrano and Parma prosciutto products that had low functional activities. Results suggest the Lactobacillales order, particularly the species Latilactobacillus sakei and Pediococcus pentosaceus, were the main inherent bacteria in Coppa and Milano salami, respectively, compared with the Jamon Serrano and Parma prosciutto products. Therefore, the inherent lactic acid bacteria in dry-cured meat products without bacterial starter is important for ACE inhibitory and antioxidant activities of the products.

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Metagenomic and metabolomic profiling reveals the correlation between the microbiota and flavor compounds and nutrients in fermented sausages

Cited by 57 publications

References 32 publications

Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages

Influence of Lactobacillus helveticus ZF22 and TR1-1-3 strains on the aromatic flavor of fermented sausages

Effects of Microbial Communities on Volatile Profiles and Biogenic Amines in Beef Jerky from Inner Mongolian Districts

Effects of Inherent Lactic Acid Bacteria on Inhibition of Angiotensin I-Converting Enzyme and Antioxidant Activities in Dry-Cured Meat Products

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