Food and Fermentation Industries >

2025 , Vol. 51 >Issue 16: 190 - 196

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040501

Study on functional microorgnisms impacting unique flavour development of Chengkou bacon

  • GAO Yaqing ,
  • GUO Yuxin ,
  • LI Xing ,
  • MEI Xuehua ,
  • QIN Fusheng ,
  • DU Huamao
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  • 1(College of Sericulture, Textile and Biomass Sciences, Southwest University, Chongqing 400700, China)
    2(Chongqing Academy of Animal Sciences, Chongqing 402460, China)

Received date: 2024-07-17

  Revised date: 2024-11-24

  Online published: 2025-08-29

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Abstract

Chengkou, a city nestled in mountains exceeding 1 500 meters in altitude, boasts a century-old tradition in bacon processing.The study delved into the functional microorganisms that contribute to the unique flavour of Chengkou bacon.High-throughput sequencing technology was employed to analyze the microbial composition of Chengkou bacon’s surface samples.Microorganisms from both bacon samples and the air within bacon-processing rooms were cultivated on potato dextrose agar (PDA) and Luria-Bertani (LB) plates for identification.Subsequently, potential functional strains were artificially inoculated to ferment bacon both in Chengkou and the laboratory settings, with spore inoculation rates setting at 109 spores/g and other strains at 107 CFU/g.An electronic nose and electronic tongue were utilized to detect the flavor composition of the bacon products.The results revealed that the dominant microbes on the surface of Chengkou bacon include Penicillium, Debaryomyces, Staphylococcus, and Pseudomonas.Specifically, P.polonicum, D.robertsiae, and S.xylosus were isolated from both bacon and air samples, with P.polonicum exhibiting 100% ITS sequence similarity and thus named as P.polonicum CK2023-1.Field fermentation using different combinations of these three strains revealed that bacon products solely inoculated with P.polonicum closely resembled the flavor of traditional Chengkou bacon, clustering together with the control bacon on the 14th, 21st, and 26th day (confidence value was 95%).Conversely, the addition of D.robertsiae and/or S.xylosus resulted in a deviation from the traditional flavor.Furthermore, salt-cured fresh meat inoculated with P.polonicum and left at 15 ℃ for 21 days in the laboratory (located at an altitude of 230 meters) could mirror the composition of volatile substances and flavor compounds of Chengkou bacon.The findings suggest that P.polonicum CK2023-1 play a pivotal role in the processing of Chengkou bacon and hold potential as a fermentation agent for industrial production.

Key words： fermented foods; microbiome; functional microorganisms; high-throughput sequencing; Chengkou bacon; flavour compounds

Cite this article

GAO Yaqing , GUO Yuxin , LI Xing , MEI Xuehua , QIN Fusheng , DU Huamao . Study on functional microorgnisms impacting unique flavour development of Chengkou bacon[J]. Food and Fermentation Industries, 2025 , 51(16) : 190 -196 . DOI: 10.13995/j.cnki.11-1802/ts.040501

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