Affiliation:
1. Key Laboratory for Meat Processing of Sichuan Province, Chengdu University, Chengdu 610100, China
2. Chongqing General Station of Animal Husbandry Technology Extension, Chongqing 405400, China
Abstract
Mianning ham is a traditional meat product in China. In this experiment, solid-phase microextraction–gas chromatography (SPME-GC-MS) and high-throughput sequencing were used to study the effects of adding Penicillium lanosum and adding the mixture of Penicillium lanosum and Staphylococcus equorum on the flavor and microbiology of Mianning ham. The results showed that the addition of the ferments resulted in an increase in the abundance of both the dominant bacterial phylum (Thick-walled Bacteria) and the dominant fungal phylum (Ascomycota). The variety of volatile flavor substances and key flavor substances increased after adding fermentation agents. A free amino acid analysis showed that hams from the Penicillium lanosum and Staphylococcus equorum group had significantly higher umami flavor amino acids than the control group and Penicillium lanosum group. Therefore, inoculation with Penicillium lanosum and Staphylococcus equorum favored the dominant bacteria and flavor of Mianning ham.
Funder
National Modern Agricultural Industrial Technology System, Sichuan Innovation Team Construction Project
Chongqing Modern Agricultural Industry Technology System
Sichuan Science and Technology Program
Liangshan Science and Technology Program
Reference57 articles.
1. Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters;Talon;Meat Sci.,2007
2. Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix;Pisacane;Int. J. Food Microbiol.,2015
3. Role of Starter Cultures on the Safety of Fermented Meat Products;Laranjo;Frontiers,2019
4. Isolation and Screening of Staphylococcus xylosus P2 from Chinese Bacon: A Novel Starter Culture in Fermented Meat Products;Hu;Int. J. Food Eng.,2019
5. Zhu, Y. (2023). Study on the Influence of Starter Culture on the Quality of Mianning Ham. [Bachelor’s Thesis, Chengdu University].