ArticleFrontiers in microbiology2023
Microbial succession and its correlation with the dynamics of flavor compounds involved in the fermentation of Longxi bacon.
Article in Frontiers in microbiology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Dynamic Changes in Flavor-Related Compounds and Bacterial Community Structure During Sichuan Jiangrou Ripening.Foods (Basel, Switzerland) · 2026Article
- Characterization of the flavor profile and microbial-driven mechanism of characteristic flavor formation in Yuxi Taihe Douchi.Scientific reports · 2026Article
- The Impact of Chlorogenic Acid Liposomes Dip-Coating on the Physicochemical Quality and Microbial Diversity of Low-Salt Cured Fish During Refrigerated Storage.Foods (Basel, Switzerland) · 2026Article
- Design and Evaluation of aFoods (Basel, Switzerland) · 2025Article
- Succession of microbial community structure in fermented grains during the fermentation of strong-flavor Baijiu and its impact on the metabolism of acids, alcohols, and esters.Food science and biotechnology · 2024Article
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5 authors.
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Abstract
Introduction: Longxi bacon is a traditional fermented meat from Gansu province, China. The ripening process of the bacon is crucial for quality and flavor. The aim of this study was to gain deeper knowledges on the bacterial and fungal community diversity and the changes of chemical components including fatty acids and volatile compounds at different time points during the ripening of the bacon and to understand the relationship between microbial profiles and the chemical components related the bacon flavor. Methods: Bacon samples were collected from days 0, 15, 30, 60 and 90. The bacterial and fungal compositions were analyzed with next generation sequencing targeting the 16S rDNA loci for bacteria and ITS loci for fungi. The fatty acids and the volatile components were analyzed by headspace solid phase micro extraction followed by gas chromatography/mass spectrometry (HS-SPME-GC/MS). Results: We found that the abundance of bacteria in bacon was higher than that of fungi, and Discussion: This study provides a comprehensive analysis of the key microbiota involved in shaping bacon's distinctive flavor. Here, the results presented should provide insight into the influence of the microenvironment on the microbial community in bacon and lay a foundation for further investigations into the food ecology of bacon.
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