传统耿马酸肉发酵过程中微生物群落和非挥发性代谢物的动态变化

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-06-30 DOI:10.1016/j.lwt.2025.118106

Yan Yang , Shimei Zhang , Furong Tian , Chunxia Wu , Qichao Huang , Tao Chen

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引用次数: 0

摘要

耿马酸肉（GMSM）是云南耿马县傣族传统发酵肉，发酵时间短，一般为3-6天。本研究分析了传统GMSM发酵0、2、4和6天的微生物动态和非挥发性代谢物。结果表明，毛孢菌、念珠菌、乳球菌、Pediococcus和乳杆菌是GMSM发酵过程中的优势菌群。3种游离氨基酸（谷氨酸、赖氨酸和蛋氨酸）被确定为味觉贡献化合物。通过非靶向代谢组学分析，鉴定出1437种非挥发性代谢物。亚油酸代谢、丙氨酸、天冬氨酸和谷氨酸代谢是主要的代谢途径。此外，在发酵过程中发现41种生物活性物质显著增加。Pearson相关分析显示，7个真菌属和8个细菌属与52种关键差异代谢物的变化高度相关。

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Dynamics of microbial communities and non-volatile metabolites during fermentation of traditional Gengma sour meat

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Dynamics of microbial communities and non-volatile metabolites during fermentation of traditional Gengma sour meat

Gengma sour meat (GMSM) is a traditional Dai fermented meat from Gengma County, Yunnan, with a short fermentation period of 3–6 days. This study analyzed the dynamics of microorganisms, and non-volatile metabolites of traditional GMSM at 0, 2, 4, and 6 days of fermentation. The results showed that Trichosporon, Candida, Lactococcus, Pediococcus, and Lactobacillus were the dominant microorganisms during GMSM fermentation. 3 free amino acids (Glu, Lys, and Met) were identified as taste-contributing compounds. Through untargeted metabolomics analysis, 1437 non-volatile metabolites were identified. Linoleic acid metabolism, alanine, aspartate, and glutamate metabolism were revealed as main pathways. In addition, 41 bioactive substances were found to increase significantly during the fermentation process. Pearson correlation analysis indicated that 7 fungal and 8 bacterial genera were highly correlated with changes in 52 key differential metabolites.

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.