Effects of Pediococcus acidilactici and Rhizopus Oryzae on microbiota and metabolomic profiling in fermented dry-cure mutton sausages.

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2023-03-01 Epub Date: 2022-09-28 DOI:10.1016/j.foodchem.2022.134431

Li Jiang, Yingchun Mu, Wei Su, Haiyong Tian, Mouming Zhao, Guowan Su, Chi Zhao

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引用次数: 4

Abstract

Traditional fermentation of dry mutton sausages (DMSs) commonly causes some quality problems. In this study, high-throughput sequencing (HTS) and metabolomics were used to study the microorganisms and metabolites of DMSs produced by mixed strains of Pediococcus acidilactici and Rhizopus Oryzae, to discover the effect of inoculated fermentation (IF) on the metabolites of DMSs. A total of 92 volatile metabolites and 58 non-volatile significantly different metabolites were identified in DMSs. After inoculated fermentation, the volatile types increased, and the total contents of aldehydes and esters were enhanced at the end of fermentation. In addition, the levels of amino acids, fatty acids, palmitoyl carnitine, acetyl-l-carnitine, and betaine were also improved. The correlation analysis showed that the P. acidilactici and R. Oryzae were highly correlated with a variety of metabolites. Together, these findings provide excellent strain resources for improving the quality of mutton sausages.

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酸化球球菌和米根霉对发酵干制羊肉香肠微生物群和代谢组学的影响。

传统的羊肠干发酵工艺存在质量问题。本研究采用高通量测序(high-throughput sequencing, HTS)和代谢组学的方法，对酸碱Pediococcus acidilactii和Oryzae根霉混合菌株产生的dms的微生物和代谢物进行了研究，以发现接种发酵(接种发酵)对dms代谢物的影响。共鉴定出92种挥发性代谢物和58种非挥发性代谢物。接种发酵后，挥发物种类增加，发酵末期醛类和酯类总含量增加。此外，氨基酸、脂肪酸、棕榈酰肉碱、乙酰-左旋肉碱和甜菜碱的含量也有所提高。相关分析表明，P. acidilactici和R. Oryzae与多种代谢产物高度相关。总之，这些发现为提高羊肉香肠的质量提供了良好的菌株资源。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.