Analysis of intrinsic effects of compound curing agents on small molecule metabolites and microbial communities in Xuanwei ham based on metabolomics and high-throughput sequencing

Abstract

In order to reduce the salt content of Xuanwei ham and prevent the fading of the ham section, 18 hind legs of local black pigs were selected. The groups were cured with 6 % salt, 6 % compound curing agent I, and 6 % compound curing agent II, respectively. The differences in small molecule metabolites and microbial communities in Xuanwei ham among the groups were analyzed. The results showed that the compound curing agents promoted the release of many small molecule metabolites. The use of sugar led to the down-regulation of small molecule metabolites such as biogenic amines. Bacteria is the main cause of changes in small molecule metabolites of Xuanwei ham. Aspergillus potentially affect amino acid regulation, Yamadazyma and Debaryomyces promote lipid metabolism, and Staphylococcus promotes lipid oxidation and production of volatile compounds. These findings indicate that the compound curing agents affects small molecule metabolites and microbial communities in Xuamwei ham.