Flavor Composition and Microbial Community Structure of Mianning Ham

Abstract

Mianning ham, a traditional Chinese dry-cured ham, is protected by national geographical indications. To understand the surface and internal flavor composition and microbial community structure of Mianning ham, solid phase microextraction-gas chromatography (SPME-GC-MS) technology and Illumina high-throughput sequencing were utilized. The results showed that a total of 60 flavor substances were identified in the hams. Forty-nine kinds of flavorings were identified on the surface, including 14 aldehydes, 6 ketones, 10 alcohols, 5 esters, 7 hydrocarbons, 5 acids, and 2 other compounds. Thirty-six kinds of internal flavorings were identified, including 13 aldehydes, 4 ketones, 6 alcohols, 3 esters, 5 hydrocarbons, 4 acids and 1 other type. Decanal (34.91 μg/g) was the most prevalent compound on the surface, followed by n-hexanol (24.99 μg/g), n-hexanal (20.20 μg/g), and n-octyl (16.14 μg/g). n-Hexanal (20.74 μg/g) was the most common compound internally, followed by non-aldehyde (5.70 μg/g), 1-octene-3-alcohol (3.54 μg/g), and inverse-2-octenal (2.77 μg/g). Penicillium lanosum, Penicillium nalgiovense, Debaryomyces hansenii, Staphylococcus equorum, and Erwinia tasmaniensis were isolated from the surfaces of the hams by the traditional culture method. By Illumina high-throughput sequencing, three fungal phyla were identified. Ascomycota was the dominant phylum followed by Basidiomycota. At the genus level, 11 fungi were identified, of which Aspergillus was the dominant fungus, followed by Penicillium and Wallemia. These findings provide fundamental knowledge regarding the microorganisms and flavor compounds in Mianning ham, which will help industrial processors develop effective strategies for standardizing quality parameters.

Characterization of Quality Properties in Spoiled Mianning Ham

“…The data volume of raw reads in the sequencing down machine was distributed between 78,310–81,617, and the data volume of clean tags after quality control was distributed between 14,512–50,512. The valid tags (the data finally used for analysis) were obtained after noise reduction and removal of chimeras using DADA2 in QIIME2 [ 37 ]. The data volume is distributed between 14,512–50,436.…”

Debaryomyces hansenii Is a Real Tool to Improve a Diversity of Characteristics in Sausages and Dry-Meat Products

“…In fact, the role of bacteria in the manufacture of meat products is quite well known compared with that of yeast [ 1 , 2 , 3 , 4 , 5 ] since, in many cases, although several yeast have been isolated and identified their function has not yet been studied. Multiple reports on the diversity of yeast populations in sausages and other dry-meat products have indicated that Debaryomyces hansenii is one of the most abundant and commonly found species in these products [ 6 , 7 , 8 , 9 , 10 ]. However, there is not complete agreement about the real importance of D. hansenii in the ripening and final characteristics of these foods, and controversial results are available in literature concerning its effects on the quality and/or sensory characteristics of fermented meat products.…”

Physicochemical property, volatile flavor quality, and microbial community composition of Jinhua fatty ham and lean ham: A comparative study

“…The final hams were also obtained following the gradual procedures of salting, soak cleaning, sun-drying, dehydrating, secondary sun-drying, dry-ripening, and post-ripening, which were all performed under the same conditions with Jinhua FH. Furthermore, as described by Chen et al (2021) with minor modifications, approximately 5 cm × 2 cm × 0.2 cm pieces were cut from the surface of the biceps femoris muscle of each ham, which were used for the fungal community determination. Meanwhile, about 20 g interior samples were taken from the central fraction (about 3-4 cm depth) of the biceps femoris muscle of each ham, which were used for the evaluation of physicochemical parameters, volatile flavor compounds, and bacterial community.…”

“…The analysis of microbial communities, including the compositions of both fungi and bacteria, were performed by high-throughput sequencing following the procedures of Chen et al (2021) and Wang et al (2021) with some modifications. The total genome DNA of bacteria and fungi was extracted using a Cetyltrimethylammonium Bromide (CTAB) method following the manufacturer's instructions of the genomic DNA extraction kit.…”

“…On the other hand, the aforementioned complex reactions producing unique flavor compounds are dependent on the enzymatic actions of not only endogenous enzymes but also microbial enzymes (Petrova et al, 2015;Wang et al, 2021). Recent studies reported that various microorganisms could promote the formation of characteristic flavor and quality property of dry-cured hams by performing proteolysis, lipolysis, and oxidation activities (Toledano et al, 2019;Chen et al, 2021;Li et al, 2022). Meanwhile, several reports focused on the composition of microbial communities and relative content of volatiles in Jinhua FH (Ge et al, 2017;Wang et al, 2021;Deng et al, 2022).…”