Correlation Analysis of Bacterial Communities and Volatile Flavor Compounds of Naturally Fermented Mutton Sausages from Different Processing Environments
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Abstract:
To investigate the differences in the physical and chemical properties and flavor quality of mutton sausages under different processing environments, the conventional physical and chemical characteristics, bacterial diversity, and volatile flavor substances of naturally fermented mutton sausages hand-made in Chengdu and Leshan in Sichuan Province and Anqing in Anhui province were compared and analyzed using high-throughput sequencing and metabolomics techniques. The results revealed that the richness and species diversity levels of microorganisms were highest in Anqing samples; the relative abundances of Staphylococcus spp., Cyclospora spp., Lachnospiraceae NK4A136 group spp., Bacteroides spp., Odoribacter spp., and Lactobacillus spp. were high in the three processing environment samples. The differential species detected in the Chengdu samples and Leshan samples were Staphylococcus spp. Cyclospora spp., respectively, and the differential species in Anqing samples were Lachnospiraceae NK4A136 group spp., along with an unidentifiable genus. The volatile flavor composition of Chengdu and Leshan samples was similar and mainly conferred by aldehydes, whereas the flavor of Anqing samples was mainly conferred by esters. A significant positive correlation was detected between the dominant flora and key volatile flavor substances in mutton fermented sausages, indicating that the dominant microbial species determined the key volatile flavor substances present. The bacterial flora structure and volatile flavor characteristics of mutton sausages vary under different processing environments. The results of this study provide a basis for determining the effect of dominant flora in traditional fermented sausages on key volatile flavors from the processing environment.
