title: Comparison of microbial communities from different Jinhua ham factories.
abstract: Microbes in different aged workshops play important roles in the flavor formation of Jinhua ham. However, microbial diversity, community structure and age related changes in workshops are poorly understood. The microbial community structure and diversity in Jinhua ham produced in factories that have 5, 15, and 30 years of history in processing hams were compared using the pyrosequencing technique. Results showed that 571,703 high-quality sequences were obtained and located in 242 genera belonging to 18 phyla. Bacterial diversity and microbial community structure were significantly different with the years of workshops. Three-phase model to characterize the changes of ham microbial communities was proposed. Gas chromatography-mass spectrometry assays indicated that the hams produced in different aged workshops have great differences in number and relative contents of volatiles compounds. These results suggest that different aged factories could form special and well-balanced microbial diversity, which may contribute to the unique flavor characteristics in Jinhua ham.
authors.affiliation: Key Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, China.|College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China.
authors.forename: Qingfeng
authors.initials: Q
authors.lastname: Ge
authors.affiliation: College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China.
authors.forename: Yubin
authors.initials: Y
authors.lastname: Gu
authors.affiliation: Key Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, China. wangang.zhang@yahoo.com.
authors.forename: Wangang
authors.initials: W
authors.lastname: Zhang
authors.affiliation: College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China.
authors.forename: Yongqi
authors.initials: Y
authors.lastname: Yin
authors.affiliation: College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China.
authors.forename: Hai
authors.initials: H
authors.lastname: Yu
authors.affiliation: College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China.
authors.forename: Mangang
authors.initials: M
authors.lastname: Wu
authors.affiliation: College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu, China.
authors.forename: Zhijun
authors.initials: Z
authors.lastname: Wang
authors.affiliation: Key Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, China.
authors.forename: Guanghong
authors.initials: G
authors.lastname: Zhou
keywords: Aldehydes; Flavor; Jinhua ham; Microbial communities; Pyrosequencing