Metagenomic Reveals the Role of Autochthonous <i>Debaryomyces hansenii</i> in the Fermentation and Flavor Formation of Dry Sausage

Metagenomic Reveals the Role of Autochthonous <i>Debaryomyces hansenii</i> in the Fermentation and Flavor Formation of Dry Sausage

The effect of <i>Debaryomyces hansenii</i> SH4, a typical aroma enhancer, on flavor formation of the dry fermented sausage was investigated using gas chromatography-mass spectrometry and metagenomic sequencing. The results showed that inoculation with <i>D. hansenii</i> SH4 p...

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Bibliographic Details
Main Authors: Qian Chen, Siyuan He, Mengtong Li, Yumeng Sui, Baohua Kong, Rongxin Wen
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
dry sausage
volatile compound
<i>Debaryomyces hansenii</i>
metagenomic
microbial community
metabolic pathway
Online Access:https://www.mdpi.com/2304-8158/14/1/140
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