Comparison of microbial communities from different Jinhua ham factories

• Published in: AMB Express Vol. 7; no. 1; pp. 37 - 8
• Main Authors: Ge, Qingfeng, Gu, Yubin, Zhang, Wangang, Yin, Yongqi, Yu, Hai, Wu, Mangang, Wang, Zhijun, Zhou, Guanghong
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.12.2017; Springer Nature B.V
• Subjects: Age composition; Bacteria; Biomedical and Life Sciences; Biotechnology; Communities; Community structure; Flavor; Gas chromatography; Life Sciences; Mass spectrometry; Mass spectroscopy; Microbial Genetics and Genomics; Microbiology; Microbiomes; Microorganisms; Original; Original Article; Volatile compounds; Volatiles; Workshops; Jinhua ham; Microbial communities; Aldehydes; Flavor; Pyrosequencing
• ISSN: 2191-0855; 2191-0855
• DOI: 10.1186/s13568-017-0334-0

Microbes in different aged workshops play important roles in the flavor formation of Jinhua ham. However, microbial diversity, community structure and age related changes in workshops are poorly understood. The microbial community structure and diversity in Jinhua ham produced in factories that have 5, 15, and 30 years of history in processing hams were compared using the pyrosequencing technique. Results showed that 571,703 high-quality sequences were obtained and located in 242 genera belonging to 18 phyla. Bacterial diversity and microbial community structure were significantly different with the years of workshops. Three-phase model to characterize the changes of ham microbial communities was proposed. Gas chromatography–mass spectrometry assays indicated that the hams produced in different aged workshops have great differences in number and relative contents of volatiles compounds. These results suggest that different aged factories could form special and well-balanced microbial diversity, which may contribute to the unique flavor characteristics in Jinhua ham.