Metagenomic Reveals the Role of Autochthonous Debaryomyces hansenii in the Fermentation and Flavor Formation of Dry Sausage

被引：0

作者：

Chen, Qian ^{[1
]}

He, Siyuan ^{[1
]}

Li, Mengtong ^{[1
]}

Sui, Yumeng ^{[1
]}

Kong, Baohua ^{[1
]}

Wen, Rongxin ^{[2
]}

机构：

[1] Northeast Agr Univ, Coll Food Sci, Harbin 150030, Peoples R China

[2] Yantai Univ, Sch Life Sci, Yantai Key Lab Characterist Agr Bioresource Conser, Yantai 264005, Peoples R China

来源：

FOODS | 2025年 / 14卷 / 01期

基金：

中国国家自然科学基金;

关键词：

dry sausage; volatile compound; <italic>Debaryomyces hansenii</italic>; metagenomic; microbial community; metabolic pathway; STARTER CULTURES; VOLATILE COMPOUNDS; SENSORY PROPERTIES; STRAINS; EVOLUTION;

D O I：

10.3390/foods14010140

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of Debaryomyces hansenii SH4, a typical aroma enhancer, on flavor formation of the dry fermented sausage was investigated using gas chromatography-mass spectrometry and metagenomic sequencing. The results showed that inoculation with D. hansenii SH4 promoted volatile compound formation from carbohydrate and amino acid metabolism and accelerated ester synthesis. The enzymes, genes, and microorganisms involved in the formation pathway of volatile compounds based on microbial metabolism were predicted and constructed into a metabolic pathway network. D. hansenii, Lactobacillus curvatus, Lactobacillus sakei, Lactobacillus plantarum, Leuconostoc fallax, Weissella minor, and Staphylococcus and Candida species were found to be the predominant functional microbes for flavor development in dry sausage. This study established a new insight into the metagenome-based bioinformatic effects of D. hansenii SH4 as a starter culture on the microbial synthesis of key volatile compounds in dry sausage.

引用

页数：19