Dynamic changes in physicochemical property,biogenic amines content and microbial diversity during the fermentation of Sanchuan ham

作     者：Zhongai Chen Hong Chen Huan Du Cong Chen Kaixiang Lu Qiaoli Xue Yongjin Hu Zhongai Chen;Hong Chen;Huan Du;Cong Chen;Kaixiang Lu;Qiaoli Xue;Yongjin Hu

作者机构：College of Food Science and TechnologyYunnan Agricultural UniversityKunming 650000China Institute of Food ProcessingGuizhou Academy of Agricultural SciencesGuiyang 550006China Editorial Department of Journal of Yunnan Agricultural UniversityYunnan Agricultural UniversityKunming 650000China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2024年第13卷第1期

页      面：506-516页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 08[工学] 083203[工学-农产品加工及贮藏工程] 

基　　金：funded by National Natural Science Foundation of China(31460445) Science and Technology Talents and Platform Program of Yunnan Province,No.202105AF150049 Yunnan University Key Laboratory of Food Microbial Resources and Utilization(YunjiaofaNo.135)。 

主　　题：Sanchuan ham Nitrite cont ent Free amino acids Cadaverine Staphylococcus 

摘      要：Sanchuan ham is appreciated in Yunnan Province,China,for its characteristic flavor and taste,while the microbial community structure and biogenic amines content remain unclear during fermentation processes.In this study,we explored the physicochemical property,biogenic amines concentration and microbial diversity of external and internal Sanchuan ham by high-throughput sequencing during the processing of Sanchuan ham.Results showed that the nitrite remained at a stable level of 0.15 mg/kg which was significantly lower than the national health standard safety level of 20 mg/kg.In addition,compared with fresh hams,the content of total free amino acids in ripe Sanchuan ham has grown 14 folds;sour and bitter were the main tastes of Sanchuan ham.Notably,the concentration of cadaverine was the highest of all biogenic amines during the entire fermentation period.At the bacterial phyla level,Firmicutes and Actinobacteria were the two main phyla,while at the genus level,Staphylococcus was a significant strain throughout the whole fermentation.Moreover,the dry stage has a great impact on the succession change of microbial community structure.Simultaneously,the change trends and composition of bacteria in the interior have slight discrepancies with those of the exterior of Sanchuan ham.