Bacterial community diversity and its potential contributions to the flavor components of traditional smoked horsemeat sausage in Xinjiang, China.

ABSTRACT: Smoked horsemeat sausage is a famous fermented traditional food in Xinjiang, China. However, the microbial diversity and its potential contributions to the flavor components of smoked horsemeat sausage are unclear. In this study, the microbial community and flavor components of smoked horsemeat sausage from six regions of Xinjiang were measured by using amplicon sequencing and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology, respectively. Relations among microbial communities, flavor components and environmental factors were subsequently predicted based on redundancy analysis (RDA) and Monte Carlo permutation tests. Although smoked horsemeat sausage samples from different regions possessed distinct microbial communities, l

SUBMITTER: Jiang L 

PROVIDER: S-EPMC9365192 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature