Dynamic changes in physicochemical property, biogenic amines content and microbial diversity during the fermentation of Sanchuan ham
Sanchuan ham is appreciated in Yunnan Province, China, for its characteristic flavor and taste, while the microbial community structure and biogenic amines content remain unclear during fermentation processes. In this study, we explored the physicochemical property, biogenic amines concentration and...
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Tsinghua University Press
2024-01-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453023001623 |
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| author | Zhongai Chen Hong Chen Huan Du Cong Chen Kaixiang Lu Qiaoli Xue Yongjin Hu |
| author_facet | Zhongai Chen Hong Chen Huan Du Cong Chen Kaixiang Lu Qiaoli Xue Yongjin Hu |
| author_sort | Zhongai Chen |
| collection | DOAJ |
| description | Sanchuan ham is appreciated in Yunnan Province, China, for its characteristic flavor and taste, while the microbial community structure and biogenic amines content remain unclear during fermentation processes. In this study, we explored the physicochemical property, biogenic amines concentration and microbial diversity of external and internal Sanchuan ham by high-throughput sequencing during the processing of Sanchuan ham. Results showed that the nitrite remained at a stable level of 0.15 mg/kg which was significantly lower than the national health standard safety level of 20 mg/kg. In addition, compared with fresh hams, the content of total free amino acids in ripe Sanchuan ham has grown 14 folds; sour and bitter were the main tastes of Sanchuan ham. Notably, the concentration of cadaverine was the highest of all biogenic amines during the entire fermentation period. At the bacterial phyla level, Firmicutes and Actinobacteria were the two main phyla, while at the genus level, Staphylococcus was a significant strain throughout the whole fermentation. Moreover, the dry stage has a great impact on the succession change of microbial community structure. Simultaneously, the change trends and composition of bacteria in the interior have slight discrepancies with those of the exterior of Sanchuan ham. |
| format | Article |
| id | doaj-art-7933006bbeba4935b350398613e884e4 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-7933006bbeba4935b350398613e884e42025-02-03T06:57:18ZengTsinghua University PressFood Science and Human Wellness2213-45302024-01-01131506516Dynamic changes in physicochemical property, biogenic amines content and microbial diversity during the fermentation of Sanchuan hamZhongai Chen0Hong Chen1Huan Du2Cong Chen3Kaixiang Lu4Qiaoli Xue5Yongjin Hu6College of Food Science and technology, Yunnan Agricultural University, Kunming 650000, China; Institute of Food Processing, Guizhou Academy of Agricultural Sciences, Guiyang 550006, ChinaCollege of Food Science and technology, Yunnan Agricultural University, Kunming 650000, ChinaCollege of Food Science and technology, Yunnan Agricultural University, Kunming 650000, ChinaCollege of Food Science and technology, Yunnan Agricultural University, Kunming 650000, ChinaCollege of Food Science and technology, Yunnan Agricultural University, Kunming 650000, ChinaEditorial Board of the Journal, Yunnan Agricultural University, Kunming 650000, xChina; Corresponding authors at: Yunnan Agricultural University, Kunming 650000, ChinaCollege of Food Science and technology, Yunnan Agricultural University, Kunming 650000, China; Corresponding authors at: Yunnan Agricultural University, Kunming 650000, ChinaSanchuan ham is appreciated in Yunnan Province, China, for its characteristic flavor and taste, while the microbial community structure and biogenic amines content remain unclear during fermentation processes. In this study, we explored the physicochemical property, biogenic amines concentration and microbial diversity of external and internal Sanchuan ham by high-throughput sequencing during the processing of Sanchuan ham. Results showed that the nitrite remained at a stable level of 0.15 mg/kg which was significantly lower than the national health standard safety level of 20 mg/kg. In addition, compared with fresh hams, the content of total free amino acids in ripe Sanchuan ham has grown 14 folds; sour and bitter were the main tastes of Sanchuan ham. Notably, the concentration of cadaverine was the highest of all biogenic amines during the entire fermentation period. At the bacterial phyla level, Firmicutes and Actinobacteria were the two main phyla, while at the genus level, Staphylococcus was a significant strain throughout the whole fermentation. Moreover, the dry stage has a great impact on the succession change of microbial community structure. Simultaneously, the change trends and composition of bacteria in the interior have slight discrepancies with those of the exterior of Sanchuan ham.http://www.sciencedirect.com/science/article/pii/S2213453023001623Sanchuan hamNitrite contentFree amino acidsCadaverineStaphylococcus |
| spellingShingle | Zhongai Chen Hong Chen Huan Du Cong Chen Kaixiang Lu Qiaoli Xue Yongjin Hu Dynamic changes in physicochemical property, biogenic amines content and microbial diversity during the fermentation of Sanchuan ham Food Science and Human Wellness Sanchuan ham Nitrite content Free amino acids Cadaverine Staphylococcus |
| title | Dynamic changes in physicochemical property, biogenic amines content and microbial diversity during the fermentation of Sanchuan ham |
| title_full | Dynamic changes in physicochemical property, biogenic amines content and microbial diversity during the fermentation of Sanchuan ham |
| title_fullStr | Dynamic changes in physicochemical property, biogenic amines content and microbial diversity during the fermentation of Sanchuan ham |
| title_full_unstemmed | Dynamic changes in physicochemical property, biogenic amines content and microbial diversity during the fermentation of Sanchuan ham |
| title_short | Dynamic changes in physicochemical property, biogenic amines content and microbial diversity during the fermentation of Sanchuan ham |
| title_sort | dynamic changes in physicochemical property biogenic amines content and microbial diversity during the fermentation of sanchuan ham |
| topic | Sanchuan ham Nitrite content Free amino acids Cadaverine Staphylococcus |
| url | http://www.sciencedirect.com/science/article/pii/S2213453023001623 |
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