Metagenomic Reveals the Role of Autochthonous Debaryomyces hansenii in the Fermentation and Flavor Formation of Dry Sausage.

IF 4.7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Foods Pub Date : 2025-01-06 DOI:10.3390/foods14010140

Qian Chen, Siyuan He, Mengtong Li, Yumeng Sui, Baohua Kong, Rongxin Wen

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Abstract

The effect of Debaryomyces hansenii SH4, a typical aroma enhancer, on flavor formation of the dry fermented sausage was investigated using gas chromatography-mass spectrometry and metagenomic sequencing. The results showed that inoculation with D. hansenii SH4 promoted volatile compound formation from carbohydrate and amino acid metabolism and accelerated ester synthesis. The enzymes, genes, and microorganisms involved in the formation pathway of volatile compounds based on microbial metabolism were predicted and constructed into a metabolic pathway network. D. hansenii, Lactobacillus curvatus, Lactobacillus sakei, Lactobacillus plantarum, Leuconostoc fallax, Weissella minor, and Staphylococcus and Candida species were found to be the predominant functional microbes for flavor development in dry sausage. This study established a new insight into the metagenome-based bioinformatic effects of D. hansenii SH4 as a starter culture on the microbial synthesis of key volatile compounds in dry sausage.

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宏基因组学揭示了本地汉斯发酵菌在干香肠发酵和风味形成中的作用。

采用气相色谱-质谱联用技术和宏基因组测序技术，研究了汉氏德巴酵母（Debaryomyces hansenii SH4）对干发酵香肠风味形成的影响。结果表明，接种汉斯氏菌SH4促进了碳水化合物和氨基酸代谢中挥发性化合物的形成，并加速了酯的合成。对微生物代谢过程中参与挥发性化合物形成途径的酶、基因和微生物进行了预测，并构建了代谢途径网络。汉氏乳杆菌、弯曲乳杆菌、酒氏乳杆菌、植物乳杆菌、黄乳杆菌、小魏氏菌、葡萄球菌和念珠菌是干香肠风味形成的主要功能微生物。本研究为汉氏芽孢杆菌SH4作为发酵剂对干肠关键挥发性物质微生物合成的宏基因组生物信息学效应提供了新的视角。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds