Version 1
: Received: 16 May 2024 / Approved: 16 May 2024 / Online: 16 May 2024 (14:00:18 CEST)
How to cite:
Li, G.; Li, S.; Wen, Y.; Yang, J.; Wang, P.; Wang, H.; Cui, Y.; Wu, W.; Li, L.; Liu, Z. Correlation between the Characteristic Flavour and Microbial Community of Xuanwei Ham after Ripening. Preprints2024, 2024051117. https://doi.org/10.20944/preprints202405.1117.v1
Li, G.; Li, S.; Wen, Y.; Yang, J.; Wang, P.; Wang, H.; Cui, Y.; Wu, W.; Li, L.; Liu, Z. Correlation between the Characteristic Flavour and Microbial Community of Xuanwei Ham after Ripening. Preprints 2024, 2024051117. https://doi.org/10.20944/preprints202405.1117.v1
Li, G.; Li, S.; Wen, Y.; Yang, J.; Wang, P.; Wang, H.; Cui, Y.; Wu, W.; Li, L.; Liu, Z. Correlation between the Characteristic Flavour and Microbial Community of Xuanwei Ham after Ripening. Preprints2024, 2024051117. https://doi.org/10.20944/preprints202405.1117.v1
APA Style
Li, G., Li, S., Wen, Y., Yang, J., Wang, P., Wang, H., Cui, Y., Wu, W., Li, L., & Liu, Z. (2024). Correlation between the Characteristic Flavour and Microbial Community of Xuanwei Ham after Ripening. Preprints. https://doi.org/10.20944/preprints202405.1117.v1
Chicago/Turabian Style
Li, G., Liang Li and Zhendong Liu. 2024 "Correlation between the Characteristic Flavour and Microbial Community of Xuanwei Ham after Ripening" Preprints. https://doi.org/10.20944/preprints202405.1117.v1
Abstract
To analyse Xuanwei ham flavour quality at different post-ripening times, and to elucidate its microbial diversity, we studied free amino acids and volatile flavouring compounds (VOCs) and their relationships. We determined microbial community changes in Xuanwei ham at 1, 2, 3 and 4 years (W1-4) by high-throughput sequencing, and simultaneously, VOCs and free amino acid contents by gas chromatography-mass spectrometry (GC-MS) and liquid chromatography (LC), respectively. Then heatmap analysis was used to determine correlations between microbial communities, free amino acids and VOCs. A total of 25 free amino acids were detected, among which W3 contained the fewest and most were generally lower than in hams in the other three years. Fifty-nine VOCs were detected, among which were 17 esters, and the highest ester content was found in W4. Atotal of 87508391 reads were obtained from the samples, of which 812844 were clean reads, and the bacterial Chao1 index and Shannon index were significantly higher in W3 than in the other three ham years. In differetly-aged Xuanwei hams, Pseudomonadota was the dominant bacterial phylum, and the most abundant genera were Sarocladium, Klebsiella and Vibrio. Klebsiella was the most abundant genus in W1, and Vibrio in W3, and the second most abundant genera were Sarocladium and Gammaretrovirus. We elucidated differences in Xuanwei ham microflora structures in different years and the main flavor-related microorganisms, thus providing a theoretical basis for subsequent Xuanwei ham storage, quality and improvement.
Keywords
Xuanwei ham; flavour; microbial communities
Subject
Biology and Life Sciences, Agricultural Science and Agronomy
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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