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. 2024 Aug 8;13(16):2494.
doi: 10.3390/foods13162494.

Influence of Penicillium lanosum and Staphylococcus equorum on Microbial Diversity and Flavor of Mianning Hams

Wenli Wang  1 , Yanli Zhu  1 , Wei Wang  1 , Jiamin Zhang  1 , Daolin He  2 , Lili Ji  1 , Lin Chen  1
Affiliations

Influence of Penicillium lanosum and Staphylococcus equorum on Microbial Diversity and Flavor of Mianning Hams

Wenli Wang et al. Foods. .

Abstract

Mianning ham is a traditional meat product in China. In this experiment, solid-phase microextraction-gas chromatography (SPME-GC-MS) and high-throughput sequencing were used to study the effects of adding Penicillium lanosum and adding the mixture of Penicillium lanosum and Staphylococcus equorum on the flavor and microbiology of Mianning ham. The results showed that the addition of the ferments resulted in an increase in the abundance of both the dominant bacterial phylum (Thick-walled Bacteria) and the dominant fungal phylum (Ascomycota). The variety of volatile flavor substances and key flavor substances increased after adding fermentation agents. A free amino acid analysis showed that hams from the Penicillium lanosum and Staphylococcus equorum group had significantly higher umami flavor amino acids than the control group and Penicillium lanosum group. Therefore, inoculation with Penicillium lanosum and Staphylococcus equorum favored the dominant bacteria and flavor of Mianning ham.

Keywords: Mianning ham; fermentation agent; flavor; high-throughput sequencing technology; microorganism.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Venn diagram based on ASVs at the phylum (A) level and genus (B) level.
Figure 1
Figure 1
Venn diagram based on ASVs at the phylum (A) level and genus (B) level.
Figure 2
Figure 2
The relative abundance between bacteria groups at the phylum (A) level and genus (B) level.
Figure 2
Figure 2
The relative abundance between bacteria groups at the phylum (A) level and genus (B) level.
Figure 3
Figure 3
The relative abundance between fungi groups at the phylum (A) level and genus (B) level.
Figure 3
Figure 3
The relative abundance between fungi groups at the phylum (A) level and genus (B) level.
Figure 4
Figure 4
Heatmap of differences in bacterial community abundance at the phylum (A) level and genus (B) level.
Figure 5
Figure 5
Heatmap of differences in abundance of fungal communities at the phylum (A) level and genus (B) level.
Figure 6
Figure 6
Plot of principal component analysis scores of flavor substances of Mianning ham at fermentation maturation stage. The numbers 1-3 stand for RG-1, RG-2, RG-3, 4-6 for YM-1, YM-2, YM-3,7-9 for YMMW-1, YMMW-2, YMMW-3.
Figure 7
Figure 7
Heatmap of differences in key amino acid content.
See this image and copyright information in PMC

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