Hu, Yingying; Zhang, Lang; Liu, Qian; Wang, Yan; Chen, Qian; Kong, Baohua published the artcile< The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China>, Synthetic Route of 104-76-7, the main research area is sausage alc ketone terpene flavor Lactobacillus Weissella Northeast China; Bacterial community; HS-SPME-GC-MS; High-throughput sequencing; Traditional dry sausages; Volatile compounds.
The objective of this study was to explore the correlation between bacterial communities and volatile compounds in traditional dry sausages from different regions in Northeast China. The bacterial community structure of dry sausages from five different regions as determined by high-throughput sequencing technol. demonstrated that Firmicutes and Proteobacteria were the predominant phyla; Lactobacillus, Staphylococcus, Leuconostoc, Lactococcus and Weissella were the predominant genera; and Staphylococcus xylosus, Lactobacillus sakei, Weissella hellenica, Leuconostoc citreum, Lactococcus raffinolactis and Lactobacillus plantarum were the predominant species. Meanwhile, a total of 120 volatile compounds were detected in sausages from five different regions and mainly included alcs., acids, aldehydes, ketones, esters and terpenes. Furthermore, the potential correlations between the core bacteria and major volatile compounds (64) were explored based on Spearman’s correlation anal. Pos. correlations were found between W. hellenica, Lb. sakei, Lactococcus lactis, Lactobacillus alimentarius, Lb. plantarum and carboxylic acids and alcs. Lc. lactis, Lb. alimentarius and Lb. plantarum were associated with the production of most esters, aldehydes and ketones. This study provides a deep insight into the relationship between the bacterial community and the volatile flavor profile of dry sausages, which may be helpful for the production of fermented dry sausages.
Food Microbiology published new progress about Acidobacteria. 104-76-7 belongs to class alcohols-buliding-blocks, and the molecular formula is C8H18O, Synthetic Route of 104-76-7.
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