Characterization the microbial diversity and metabolites of four varieties of Dry-Cured ham in western Yunnan of China
© 2024 The Author(s)..
In this study, high-throughput sequencing and metabolomics analysis were conducted to analyze the microbial and metabolites of dry-cured Sanchuan ham, Laowo ham, Nuodeng ham, and Heqing ham that have fermented for two years produced from western Yunnan China. Results showed that at the genus level, the dominant bacteria in the four types of ham were Halomonas and Staphylococcus, while the dominant fungi were Aspergillus and Yamadazyma. A total 422 different metabolites were identified in four types of ham, mainly amino acids, peptides, fatty acids, and their structural analogs, which were involved in pantothenate and coenzyme A biosynthesis, caffeine, and tyrosine metabolism. The dominant microorganisms of the four types of ham were mainly related to the metabolism of fatty acids and amino acids. This research enhances the identification degree of these four types of dry-cured ham and provides a theoretical basis for developing innovative and distinctive ham products.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:22 |
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| Enthalten in: |
Food chemistry: X - 22(2024) vom: 30. März, Seite 101257 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Qin, Yu [VerfasserIn] |
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| Links: |
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| Themen: |
Bacterium |
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| Anmerkungen: |
Date Revised 19.03.2024 published: Electronic-eCollection Citation Status PubMed-not-MEDLINE |
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| doi: |
10.1016/j.fochx.2024.101257 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
NLM36985148X |
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| 520 | |a © 2024 The Author(s). | ||
| 520 | |a In this study, high-throughput sequencing and metabolomics analysis were conducted to analyze the microbial and metabolites of dry-cured Sanchuan ham, Laowo ham, Nuodeng ham, and Heqing ham that have fermented for two years produced from western Yunnan China. Results showed that at the genus level, the dominant bacteria in the four types of ham were Halomonas and Staphylococcus, while the dominant fungi were Aspergillus and Yamadazyma. A total 422 different metabolites were identified in four types of ham, mainly amino acids, peptides, fatty acids, and their structural analogs, which were involved in pantothenate and coenzyme A biosynthesis, caffeine, and tyrosine metabolism. The dominant microorganisms of the four types of ham were mainly related to the metabolism of fatty acids and amino acids. This research enhances the identification degree of these four types of dry-cured ham and provides a theoretical basis for developing innovative and distinctive ham products | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Bacterium | |
| 650 | 4 | |a Dry-cured ham | |
| 650 | 4 | |a Fungi | |
| 650 | 4 | |a Metabolic pathways | |
| 650 | 4 | |a Metabolite | |
| 700 | 1 | |a Li, Wenwen |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Wenwen |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Beibei |e verfasserin |4 aut | |
| 700 | 1 | |a Yao, Dengjie |e verfasserin |4 aut | |
| 700 | 1 | |a Zeng, Chunyin |e verfasserin |4 aut | |
| 700 | 1 | |a Cao, Jianxin |e verfasserin |4 aut | |
| 700 | 1 | |a Li, Lirong |e verfasserin |4 aut | |
| 700 | 1 | |a Huang, Rui |e verfasserin |4 aut | |
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