Analysis of Microbial Diversity and Functional Genes Responsible for Volatile Flavors of Naturally Fermented Mutton Sausage Based on Metagenomics Technology

Abstract

Abstract: The microbial community succession of mutton sausages during natural fermentation was determined using metagenome technology, and the volatile flavour substance metabolic pathways, microorganisms and enzymes involved in the metabolism were annotated and analyzed using Non-supervised Orthologous Groups database (eggNOG), Kyoto Encyclopedia of Genes and Genomes (KEGG) and Carbohydrate-Active Enzymes (CAZy) databases. The results revealed that Haemophilus influenzae, Staphylococcus aureus, and Oenococcus oeni were the dominant species during the fermentation process of mutton sausage, and the abundance of Staphylococcus saprophyticus and Staphylococcus equorum reached the peak of 16.52% and 10.53% respectively. The sample had the most number of genes annotated at the fermentation of 5 d. Carbohydrate metabolism, amino acid metabolism were the most annotated metabolic pathways, and glycosidohydrolase and glycosyltransferase were the most abundant carbohydrate enzymes. Enzymes encoded by 167 genes, 217 genes and 92 genes were involved in amino acid metabolism, carbohydrate metabolism and fatty acid metabolism respectively. The microorganisms annotated participating in amino acid metabolism, carbohydrate metabolism and fatty acid metabolism pathways were mainly Staphylococcus, Leuconostoc, Pseudomonas, Psychrobacter, Vibrio and so on. The abundance of most enzymes participating in these three metabolism pathways approached the maximum at the fermentation of 14 d. The results of the study provided significant references for the analysis of the dynamic changes of microorganisms and the formation of volatile flavors in fermented mutton sausages.

Key words: mutton sausage, metagenomics, microbial diversity, metabolic pathways of volatile flavors, functional gene

CLC Number:

TS201.3

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