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Variation of microbiological and small molecule metabolite profiles of Nuodeng ham during ripening by high-throughput sequencing and GC-TOF-MS

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Food Science and Human Wellness 2024年第4期13卷 2187-2196页

作者： Cong Li Yingling Zou Guozhou Liao Zijiang Yang Dahai Gu Yuehong Pu Changrong Ge Guiying Wang Livestock Product Processing and Engineering Technology Research Center of Yunnan Province Yunnan Agricultural UniversityKunming 650201China College of Food Science and Technology Yunnan Agricultural UniversityKunming 650201China

The internal microbial diversity and small molecular metabolites of Nuodeng ham in different processing years(the first,second and third year sample)were analyzed by high-throughput sequencing technology and gas chromatography-time of flight mass spectrography(GC-TOF-MS)to study the effects of microorganisms and small molecular metabolites on the quality of ham in different processing *** results showed that the dominant bacteria phyla of Nuodeng ham in different processing years were Proteobacteria and Firmicutes,the dominant fungi phyla were Ascomycota and Basidiomycota,while Staphylococcus and Aspergillus were the dominant bacteria and fungi of Nuodeng ham,***,252 kinds of small molecular metabolites were identified from Nuodeng ham in different processing years,and 12 different metabolites were screened through multivariate statistical *** metabolic pathway analysis showed that 23 metabolic pathways were related to ham fermentation,of which 8 metabolic pathways had significant effects on ham fermentation(Impact>0.01,P<0.05).The content of L-proline,phenyllactic acid,L-lysine,carnosine,taurine,D-proline,betaine and creatine were significantly positively correlated with the relative abundance of Staphylococcus and Serratia,but negatively correlated with the relative abundance of Halomonas,Aspergillus and Yamadazyma.

关键词： Nuodeng ham Microbial diversity small molecule metabolites High-throughput sequencing Gas chromatography-time of flight mass spectrography

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