Dynamic Changes and Interactions between Microbial Communities and Volatile Flavor Compounds in Fermented Pigskin
To investigate the role of microorganisms in the formation of fermented pigskin's quality, samples were collected during the fermentation stage, and high-throughput sequencing and metabolomics techniques were applied to analyze the microorganisms and volatile metabolites during the fermentation...
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| Format: | Article |
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The editorial department of Science and Technology of Food Industry
2025-07-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080255 |
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| author | Xueling CHEN Lili JI Qi WANG Xinxin NIU Zhuo CHEN Cheng LIAO Kaixian ZHU Kunyi LIU |
| author_facet | Xueling CHEN Lili JI Qi WANG Xinxin NIU Zhuo CHEN Cheng LIAO Kaixian ZHU Kunyi LIU |
| author_sort | Xueling CHEN |
| collection | DOAJ |
| description | To investigate the role of microorganisms in the formation of fermented pigskin's quality, samples were collected during the fermentation stage, and high-throughput sequencing and metabolomics techniques were applied to analyze the microorganisms and volatile metabolites during the fermentation process of pigskin. The results showed that the dominant microorganisms gradually changed from Acinetobacter, Fusarium, Aspergillus, and Phomopsis and Candida in the early stage of fermentation to Bacillus, Acinetobacter, Staphylococcus, Mucor, Penicillium and Monascus. On the 10 th day of fermentation, they further changed to Bacillus, Acinetobacter, Myroides, Mucor, Penicillium and Arthrinium, while, Bacillus, Acinetobacter, Enterococcus, Mucor, Penicillium and Monascus became the dominant microorganisms in the later stage of fermentation. Meanwhile, 528 volatile metabolites were detected during the fermentation process, of which 14 volatile metabolites were the key differential metabolites before and after pigskin fermentation (VIP>1, |log2FC|>1, P<0.05, ROAV>200). Pearson correlation analysis of the above dominant microorganisms and key differential metabolites, and it was found that there were significant correlations (P<0.05) between Acinetobacter, Aspergillus, Candida, Fusarium, Myroides, Bacillus, Enterococcus, Staphylococcus, Mucor, Penicillium, Monascus with 9 terpenes, 2 ketones, 2 aldehydes, 1 sulfur-containing compound. In summary, the research results provide a theoretical basis for the quality dynamic control of the pigskin fermentation process. |
| format | Article |
| id | doaj-art-f3204c91c19449cf8299d2dcd248e442 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-07-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-f3204c91c19449cf8299d2dcd248e4422025-08-20T03:50:11ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-07-01461423424210.13386/j.issn1002-0306.20240802552024080255-14Dynamic Changes and Interactions between Microbial Communities and Volatile Flavor Compounds in Fermented PigskinXueling CHEN0Lili JI1Qi WANG2Xinxin NIU3Zhuo CHEN4Cheng LIAO5Kaixian ZHU6Kunyi LIU7Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province & School of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin 644000, ChinaKey Laboratory of Meat Processing in Sichuan Province, Chengdu University, Chengdu 610106, ChinaSolid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province & School of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin 644000, ChinaSolid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province & School of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin 644000, ChinaSolid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province & School of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin 644000, ChinaNanguang Primary School in Xuzhou District of Yibin City, Yibin 644002, ChinaFood Nutrition and Health Key Laboratory of Sichuan Universities, Sichuan Tourism University, Chengdu 610100, ChinaSolid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province & School of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin 644000, ChinaTo investigate the role of microorganisms in the formation of fermented pigskin's quality, samples were collected during the fermentation stage, and high-throughput sequencing and metabolomics techniques were applied to analyze the microorganisms and volatile metabolites during the fermentation process of pigskin. The results showed that the dominant microorganisms gradually changed from Acinetobacter, Fusarium, Aspergillus, and Phomopsis and Candida in the early stage of fermentation to Bacillus, Acinetobacter, Staphylococcus, Mucor, Penicillium and Monascus. On the 10 th day of fermentation, they further changed to Bacillus, Acinetobacter, Myroides, Mucor, Penicillium and Arthrinium, while, Bacillus, Acinetobacter, Enterococcus, Mucor, Penicillium and Monascus became the dominant microorganisms in the later stage of fermentation. Meanwhile, 528 volatile metabolites were detected during the fermentation process, of which 14 volatile metabolites were the key differential metabolites before and after pigskin fermentation (VIP>1, |log2FC|>1, P<0.05, ROAV>200). Pearson correlation analysis of the above dominant microorganisms and key differential metabolites, and it was found that there were significant correlations (P<0.05) between Acinetobacter, Aspergillus, Candida, Fusarium, Myroides, Bacillus, Enterococcus, Staphylococcus, Mucor, Penicillium, Monascus with 9 terpenes, 2 ketones, 2 aldehydes, 1 sulfur-containing compound. In summary, the research results provide a theoretical basis for the quality dynamic control of the pigskin fermentation process.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080255pigskinfermentationmicrobial communityvolatile flavor compoundscorrelation analysis |
| spellingShingle | Xueling CHEN Lili JI Qi WANG Xinxin NIU Zhuo CHEN Cheng LIAO Kaixian ZHU Kunyi LIU Dynamic Changes and Interactions between Microbial Communities and Volatile Flavor Compounds in Fermented Pigskin Shipin gongye ke-ji pigskin fermentation microbial community volatile flavor compounds correlation analysis |
| title | Dynamic Changes and Interactions between Microbial Communities and Volatile Flavor Compounds in Fermented Pigskin |
| title_full | Dynamic Changes and Interactions between Microbial Communities and Volatile Flavor Compounds in Fermented Pigskin |
| title_fullStr | Dynamic Changes and Interactions between Microbial Communities and Volatile Flavor Compounds in Fermented Pigskin |
| title_full_unstemmed | Dynamic Changes and Interactions between Microbial Communities and Volatile Flavor Compounds in Fermented Pigskin |
| title_short | Dynamic Changes and Interactions between Microbial Communities and Volatile Flavor Compounds in Fermented Pigskin |
| title_sort | dynamic changes and interactions between microbial communities and volatile flavor compounds in fermented pigskin |
| topic | pigskin fermentation microbial community volatile flavor compounds correlation analysis |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080255 |
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