Metagenomic Reveals the Role of Autochthonous <i>Debaryomyces hansenii</i> in the Fermentation and Flavor Formation of Dry Sausage
The effect of <i>Debaryomyces hansenii</i> 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 <i>D. hansenii</i> SH4 p...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/1/140 |
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| author | Qian Chen Siyuan He Mengtong Li Yumeng Sui Baohua Kong Rongxin Wen |
| author_facet | Qian Chen Siyuan He Mengtong Li Yumeng Sui Baohua Kong Rongxin Wen |
| author_sort | Qian Chen |
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| description | The effect of <i>Debaryomyces hansenii</i> 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 <i>D. hansenii</i> 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. <i>D. hansenii</i>, <i>Lactobacillus curvatus</i>, <i>Lactobacillus sakei</i>, <i>Lactobacillus plantarum</i>, <i>Leuconostoc fallax</i>, <i>Weissella minor</i>, and <i>Staphylococcus</i> and <i>Candida</i> 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 <i>D. hansenii</i> SH4 as a starter culture on the microbial synthesis of key volatile compounds in dry sausage. |
| format | Article |
| id | doaj-art-fe06bf15994e4b4dbf9ad509c4440abd |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-fe06bf15994e4b4dbf9ad509c4440abd2025-01-10T13:17:54ZengMDPI AGFoods2304-81582025-01-0114114010.3390/foods14010140Metagenomic Reveals the Role of Autochthonous <i>Debaryomyces hansenii</i> in the Fermentation and Flavor Formation of Dry SausageQian Chen0Siyuan He1Mengtong Li2Yumeng Sui3Baohua Kong4Rongxin Wen5College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaYantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, School of Life Sciences, Yantai University, Yantai 264005, ChinaThe effect of <i>Debaryomyces hansenii</i> 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 <i>D. hansenii</i> 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. <i>D. hansenii</i>, <i>Lactobacillus curvatus</i>, <i>Lactobacillus sakei</i>, <i>Lactobacillus plantarum</i>, <i>Leuconostoc fallax</i>, <i>Weissella minor</i>, and <i>Staphylococcus</i> and <i>Candida</i> 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 <i>D. hansenii</i> SH4 as a starter culture on the microbial synthesis of key volatile compounds in dry sausage.https://www.mdpi.com/2304-8158/14/1/140dry sausagevolatile compound<i>Debaryomyces hansenii</i>metagenomicmicrobial communitymetabolic pathway |
| spellingShingle | Qian Chen Siyuan He Mengtong Li Yumeng Sui Baohua Kong Rongxin Wen Metagenomic Reveals the Role of Autochthonous <i>Debaryomyces hansenii</i> in the Fermentation and Flavor Formation of Dry Sausage Foods dry sausage volatile compound <i>Debaryomyces hansenii</i> metagenomic microbial community metabolic pathway |
| title | Metagenomic Reveals the Role of Autochthonous <i>Debaryomyces hansenii</i> in the Fermentation and Flavor Formation of Dry Sausage |
| title_full | Metagenomic Reveals the Role of Autochthonous <i>Debaryomyces hansenii</i> in the Fermentation and Flavor Formation of Dry Sausage |
| title_fullStr | Metagenomic Reveals the Role of Autochthonous <i>Debaryomyces hansenii</i> in the Fermentation and Flavor Formation of Dry Sausage |
| title_full_unstemmed | Metagenomic Reveals the Role of Autochthonous <i>Debaryomyces hansenii</i> in the Fermentation and Flavor Formation of Dry Sausage |
| title_short | Metagenomic Reveals the Role of Autochthonous <i>Debaryomyces hansenii</i> in the Fermentation and Flavor Formation of Dry Sausage |
| title_sort | metagenomic reveals the role of autochthonous i debaryomyces hansenii i in the fermentation and flavor formation of dry sausage |
| topic | dry sausage volatile compound <i>Debaryomyces hansenii</i> metagenomic microbial community metabolic pathway |
| url | https://www.mdpi.com/2304-8158/14/1/140 |
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