Microbial succession and its correlation with the dynamics of flavor compounds involved in the fermentation of Longxi bacon.

ABSTRACT:

Introduction

Longxi bacon is a traditional fermented meat from Gansu province, China. The ripening process of the bacon is crucial for quality and flavor. The aim of this study was to gain deeper knowledges on the bacterial and fungal community diversity and the changes of chemical components including fatty acids and volatile compounds at different time points during the ripening of the bacon and to understand the relationship between microbial profiles and the chemical components related the bacon flavor.

Methods

Bacon samples were collected from days 0, 15, 30, 60 and 90. The bacterial and fungal compositions were analyzed with next generation sequencing targeting the 16S rDNA loci for bacteria and ITS loci for fungi. The fatty acids and the volatile components were analy

SUBMITTER: Qu Y 

PROVIDER: S-EPMC10500841 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature