Abstract
Microbes in different aged workshops play important roles in the flavor formation of Jinhua ham. However, microbial diversity, community structure and age related changes in workshops are poorly understood. The microbial community structure and diversity in Jinhua ham produced in factories that have 5, 15, and 30 years of history in processing hams were compared using the pyrosequencing technique. Results showed that 571,703 high-quality sequences were obtained and located in 242 genera belonging to 18 phyla. Bacterial diversity and microbial community structure were significantly different with the years of workshops. Three-phase model to characterize the changes of ham microbial communities was proposed. Gas chromatography–mass spectrometry assays indicated that the hams produced in different aged workshops have great differences in number and relative contents of volatiles compounds. These results suggest that different aged factories could form special and well-balanced microbial diversity, which may contribute to the unique flavor characteristics in Jinhua ham.
Highlights
Previous studies have demonstrated that the unique and the broad diversity of flavors in ham are the result of complex reactions including lipid oxidation, Maillard reactions and protein degradation (Zhang et al 2009; Zhou and Zhao 2007)
Volatile flavor compounds in Jinhua ham To investigate the influences of long-term batch fermenting on the production of volatile flavor compounds, the volatile compositions in the Jinhua ham produced from the different aged workshops were detected using the gas chromatography–mass spectrometry (GC–MS) system (Fig. 1)
The results show that Jinhua hams have great differences in flavor among different workshop
Summary
Previous studies have demonstrated that the unique and the broad diversity of flavors in ham are the result of complex reactions including lipid oxidation, Maillard reactions and protein degradation (Zhang et al 2009; Zhou and Zhao 2007). These reactions mainly depend on enzymatic action of endogenous enzymes and microorganisms (Antequera et al 1992; Petrova et al 2015; Ventanas et al 2008; Zhou and Zhao 2007). In the past two decades, the composition of microbial communities and main flora in ham has been widely investigated (Fulladosa et al 2010; Martín et al 2006). Applying the pyrosequencing technique in dry-cured ham can give new insight and comprehensive understanding of the microbial community structure
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