ArticleFrontiers in microbiology2019
Combined Application of High-Throughput Sequencing and Metabolomics Reveals Metabolically Active Microorganisms During Panxian Ham Processing.
Article in Frontiers in microbiology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed, 67 citations in OpenAlex.
- Elucidating the role of genetic background in shaping the flavor characteristics of Panxian dry-cured ham: A multidimensional approach integrating sensory evaluation, GC-IMS, and GC-MS.Food chemistry: X · 2026Article
- Dynamic Changes in Flavor-Related Compounds and Bacterial Community Structure During Sichuan Jiangrou Ripening.Foods (Basel, Switzerland) · 2026Article
- Changes in Quality Characteristics, Microbial Communities, and Metabolomic Profiles of Mianning Ham During Different Aging Periods.Foods (Basel, Switzerland) · 2026Article
- Metabolomic Approaches in Fermented Meat Products: Focus on Lactic Acid Bacteria and Starter Cultures.Microorganisms · 2026Review
- Bacterial metataxonomic analysis of the Algerian traditional dried-salted meat 'El Kaddid' and characterization of its lactic acid bacteria.Antonie van Leeuwenhoek · 2026Article
- Effects of region and ripening on the physicochemical properties, microbiome, metabolome, and volatilome of Chinese dry-cured ham.Food chemistry: X · 2026Article
- Dynamic Changes in Metabolites and Transformation Pathways in Diqing Tibetan Pig Hams During Fermentation Determined by Widely Targeted Metabolomic Analysis.Foods (Basel, Switzerland) · 2025Article
- Impact of Packaging Methods on Physicochemical Properties, Flavor Profile, and Microbial Community in Low-Temperature Stored Mianning Ham.Foods (Basel, Switzerland) · 2025Article
- Characterization of Aroma-Active Compounds in Five Dry-Cured Hams Based on Electronic Nose and GC-MS-Olfactometry Combined with Odor Description, Intensity, and Hedonic Assessment.Foods (Basel, Switzerland) · 2025Article
- Comparative Analysis of the Microbial Community Profiles of Sichuan and Guizhou Smoke-Cured Sausages Using a High-Throughput Sequencing Approach.Microorganisms · 2025Article
- Insights into the Metabolite Differentiation Mechanism Between Chinese Dry-Cured Fatty Ham and Lean Ham Through UPLC-MS/MS-Based Untargeted Metabolomics.Foods (Basel, Switzerland) · 2025Article
- Exploring diversity and functional contribution of the microbiome of traditional Italian dry-cured hams.Current research in microbial sciences · 2025Article
- Characterization the microbial diversity and metabolites of four varieties of Dry-Cured ham in western Yunnan of China.Food chemistry: X · 2024Article
- Effect of ultrasonic treatment on the quality of Mianning ham.Frontiers in nutrition · 2023Article
- Physicochemical property, volatile flavor quality, and microbial community composition of Jinhua fatty ham and lean ham: A comparative study.Frontiers in microbiology · 2023Article
- Correlation and Difference between Core Micro-Organisms and Volatile Compounds of Suan Rou from Six Regions of China.Foods (Basel, Switzerland) · 2022Article
- Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products.Foods (Basel, Switzerland) · 2022Review
- Illumina-Based Analysis Yields New Insights Into the Fungal Contamination Associated With the Processed Products of Crataegi Fructus.Frontiers in nutrition · 2022Article
- Review
- A Review: Microbial Diversity and Function of Fermented Meat Products in China.Frontiers in microbiology · 2021Review
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Panxian ham, a traditional Chinese dry-cured ham, is protected by national geographical indication. Similar to other fermented foods, the microbial population of dry-cured ham is pivotal to taste and flavor formation. This study aimed to establish the relationship between microorganisms and metabolites during the spontaneous fermentation of Panxian ham. Multivariate analysis based on metabolomics data revealed that continuous metabolic changes occurred during the entire fermentation process, with the most significant changes occurring in the initial stage of ripening. Thirty-one significantly different metabolites (SDMs) were identified as discriminant factor, and pathway analysis suggested that these metabolites were involved in 30 pathways, including alanine, aspartate, and glutamate metabolism; glycine, serine, and threonine metabolism; and arginine and proline metabolism. Microbial community analysis using the Illumina MiSeq platform indicated that the bacterial community was more complex than the fungal community, and their succession regulation differed during processing. At the genus level, 11 bacteria and five fungi were identified as core microbes, of which
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