ArticleFoods (Basel, Switzerland)2024
Study on the Changes and Correlation of Microorganisms and Flavor in Different Processing Stages of Mianning Ham.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Changes in Quality Characteristics, Microbial Communities, and Metabolomic Profiles of Mianning Ham During Different Aging Periods.Foods (Basel, Switzerland) · 2026Article
- Effects of region and ripening on the physicochemical properties, microbiome, metabolome, and volatilome of Chinese dry-cured ham.Food chemistry: X · 2026Article
- Analysis of Changes in Flavor Profile and Bacterial Succession During Pork Fermentation Using Multi-Omics-Based 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
- Comparative Analysis of the Microbial Community Profiles of Sichuan and Guizhou Smoke-Cured Sausages Using a High-Throughput Sequencing Approach.Microorganisms · 2025Article
- Comparative studies on physicochemical properties, volatile flavor substances and microbial community of Mianning ham at different altitudes.Frontiers in microbiology · 2025Article
- Application of EU Geographical Indications for the Protection of Smoked Dry-Cured Ham-Impact on Quality Parameters.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
(1) Background: Mianning ham is a dry-cured ham from Southwest China, known for its distinct regional characteristics and delicious taste. It is particularly favored by consumers due to its safety, as no artificial nitrites are added during processing. The microbial changes during its different processing stages significantly influence the final product's flavor. This study aims to investigate the changes in microbial communities and flavor compounds across the nine stages of Mianning ham production, from raw material preparation to salting, drying, fermentation, and maturation, using 16S and ITS sequencing, as well as solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The goal is to explore the correlation between these changes and provide a basis for process improvement from the initial raw material preparation. (2) Results: The microbiota of Mianning ham across different processing stages mainly consisted of Proteobacteria, Firmicutes, and
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