Metagenomic and metabolomic profiling reveals the correlation between the microbiota and flavor compounds and nutrients in fermented sausages

Peng Yang; Guixia Zhong; Juanchun Yang; Linyu Zhao; Ding Sun; Yaqin Tian; Ruren Li; Liangyan Rong

doi:10.1016/j.foodchem.2021.131645

Metagenomic and metabolomic profiling reveals the correlation between the microbiota and flavor compounds and nutrients in fermented sausages

Food Chem. 2022 May 1:375:131645. doi: 10.1016/j.foodchem.2021.131645. Epub 2021 Nov 20.

Authors

Peng Yang¹, Guixia Zhong¹, Juanchun Yang¹, Linyu Zhao¹, Ding Sun¹, Yaqin Tian¹, Ruren Li², Liangyan Rong³

Affiliations

¹ College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
² College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China. Electronic address: liruren@qymail.bhu.edu.cn.
³ College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China. Electronic address: rongliangyan@qymail.bhu.edu.cn.

PMID: 34838398
DOI: 10.1016/j.foodchem.2021.131645

Abstract

Understanding the interrelationships between the differentially abundant microorganisms and metabolites of traditional "Fuet" fermented sausages (FSs) and inoculated fermented sausages (IFSs) can help us identify key species that are missing from commercial starter cultures to reproduce the flavor compounds and nutrients of traditional Fuet FSs. IFSs, inoculated with P. pentosaceus, P. acidilactici, S. xylosus, S. carnosus (SBM-52) or P. pentosaceus, and S. xylosus (THM-17), were deficient in reproducing the volatilome profile (in particular esters, methyl aldehydes, and methyl ketones) of traditional Fuet FSs because of the lack of diverse Staphylococci (S. carnosus, S. xylosus, S. equorum, and S. saprophyticus). Moreover, the combination of Pediococcus and Staphylococcus were positively associated with amino acid, fatty acid, l-anserine, and l-carnosine levels. Pyridoxal and indolelactic acid levels were significantly increased in IFSs with the addition of P. acidilactici and S. carnosus, which were positively associated with vitamin B₆ and tryptophan metabolic pathways.

Keywords: Fermented sausages; Flavor compounds; Metabolic pathways; Microbiota; Nutrients.

MeSH terms

Fermentation
Food Microbiology
Meat Products* / analysis
Microbiota*
Nutrients