Title |
Diversity and composition of microbiota during fermentation of traditional Nuodeng ham |
Author |
Xiao-mei Zhang1,2,3, Xi-jun Dang1,3, Yuan-bing Wang1,3, Tao Sun1,3, Yao Wang1,3, Hong Yu1,3*, and Wu-song Yang4 |
Address |
1Yunnan Herbal Laboratory, School of Ecology and Environmental Science, Yunnan University, Kunming 650091, Yunnan, P. R. China, 2College of Basic Medicine, Yunnan University of Chinese Medicine, Kunming 650500, Yunnan, P. R. China, 3The Research Center of Cordyceps Development and Utilization of Kunming, Yunnan Herbal Biotech Co. Ltd, Kunming 650106, P. R. China, 4The Nuodeng Ham Plant Based in Dali State, Yunnan, P. R. China |
Bibliography |
Journal of Microbiology, 59(1),20–28, 2021,
|
DOI |
10.1007/s12275-021-0219-4
|
Key Words |
High-throughput sequencing, bacterial community,
fungal community, Nuodeng ham, fermentation, volatile
compounds |
Abstract |
The microbial community is one of the most important factors
in shaping the characteristics of fermented food. Nuodeng
ham, traditionally produced and subjected to 1–4 years
of fermentation, is a dry fermented food product with cultural
and economic significance to locals in southwestern China.
In this study, we aimed to characterize the microbiota and
physicochemical profiles of Nuodeng ham across different
stages of fermentation. Ham samples from each of the four
years were analyzed by sequencing bacterial 16S rRNA gene
and fungal internal transcribed spacer sequence, in order to
characterize the diversity and composition of their microflora.
A total of 2,679,483 bacterial and 2,983,234 fungal sequences
of high quality were obtained and assigned to 514 and 57
genera, respectively. Among these microbes, Staphylococcus
and Candida were the most abundant genera observed in the
ham samples, though samples from different years showed
differences in their microbial abundance. Results of physicochemical
properties (pH, water, amino acid, NaCl, nitrate
and nitrite contents, and the composition of volatile compounds)
revealed differences among the ham samples in the
composition of volatile compounds, especially in the third
year samples, in which no nitrite was detected. These results
suggest that the structure and diversity of microbial communities
significantly differed across different stages of fermentation.
Moreover, the third year hams exhibits a unique and
balanced microbial community, which might contribute to
the special flavor in the green and safe food products. Thus,
our study lends insights into the production of high quality
Nuodeng ham. |