Potential Correlation between Microbial Diversity and Volatile Flavor Substances in a Novel Chinese-Style Sausage during Storage.

ABSTRACT: A novel Chinese-style sausage with Chinese traditional fermented condiments used as additional ingredients is produced in this study. The aim of this study was to investigate the microbial community's structure, the volatile flavor substances and their potential correlation in the novel Chinese sausage. High-throughput sequencing (HTS) and solid-phase microextraction-gas chromatography-mass spectrometry (GC-MS) were, respectively, used to analyze the microbial diversity and volatile flavor substances of the novel Chinese-style sausage during storage. The results showed that Firmicutes, Proteobacteria and Actinobacteria were the predominant bacterial genera, and Hyphopichia and Candida were the predominant fungal genera. A total of 88 volatile flavor subst

SUBMITTER: Chen H 

PROVIDER: S-EPMC10487076 | biostudies-literature | 2023 Aug

REPOSITORIES: biostudies-literature