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Updated: Jul 30, 2025
09:19
Capturing Actively Produced Microbial Volatile Organic Compounds from Human-Associated Samples with Vacuum-Assisted Sorbent Extraction
Published on: June 1, 2022
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Microbiota dynamics and volatile metabolite generation during sausage fermentation.
Ying Ma1, Yafei Gao2, Yujuan Xu1
1Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
Food Chemistry
|May 15, 2023
Summary
Key microorganisms like Lactobacillus and Staphylococcus significantly influence fermented sausage flavor by producing specific volatile compounds. This research aids in developing better fermented meat products and flavor enhancers.
Area of Science:
- Food Microbiology
- Fermentation Science
- Flavor Chemistry
Background:
- Microbial metabolism is crucial for the unique flavors in fermented meat.
- Understanding the link between microorganisms and flavor compounds is essential for product development.
Purpose of the Study:
- To identify key microorganisms and volatile compounds responsible for the distinct flavor of naturally fermented sausage.
- To establish the correlation between specific microbes and flavor compound formation.
- To validate the role of selected bacteria in enhancing fermented sausage aroma.
Main Methods:
- High-throughput sequencing was employed to analyze the microbial community.
- Gas chromatography-ion mobility spectrometry (GC-IMS) was used to profile volatile compounds.
- Correlation analysis and bacterial inoculation experiments were conducted.
Main Results:
- Ninety-one volatile compounds and four dominant bacterial genera (Lactobacillus, Weissella, Leuconostoc, Staphylococcus) were identified.
- A positive correlation was observed between key microorganisms and 21 specific volatile compounds.
- Inoculation with Lactobacillus sakei M2 and Staphylococcus xylosus Y4 significantly increased levels of heptanal, octanal, 2-pentanone, and 1-octen-3-ol.
Conclusions:
- Lactobacillus sakei M2 and Staphylococcus xylosus Y4 are identified as key contributors to the characteristic flavor of fermented sausage.
- The study provides a foundation for targeted development of fermented meat products, flavor enhancers, and accelerated fermentation.
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