Potential Correlation between Microbial Diversity and Volatile Flavor Compounds in Different Types of Korean Dry-Fermented Sausages

Abstract

The microbial community in fermented sausages plays an important role in determining their quality characteristics. The objective of this study was to investigate the correlation between microbial diversity and volatile compounds in dry-fermented sausages procured from different regions of Korea. Results from metagenomics analysis showed that Lactobacillus and Staphylococcus were the predominant bacterial genera, and Penicillium, Debaryomyces, and Candida were the predominant fungal genera. Twelve volatile compounds were detected using an electronic nose. Leuconostoc exhibited a positive correlation with esters and volatile flavor, whereas Debaryomyces, Aspergillus, Mucor, and Rhodotorula exhibited a negative correlation with methanethiol, thus revealing the involvement of the microorganisms in flavor formation. The results of this study may help in understanding the microbial diversity of dry-fermented sausages in Korea and provide a rationale and quality control guideline through potential correlation with volatile flavor analysis.

Keywords

• Korean dry-fermented sausage
• volatile flavor
• microbial diversity