{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,5]],"date-time":"2026-08-05T11:17:05Z","timestamp":1785928625953,"version":"3.56.0"},"reference-count":40,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2025,1,6]],"date-time":"2025-01-06T00:00:00Z","timestamp":1736121600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Natural Science Foundation of China","award":["U22A20547"],"award-info":[{"award-number":["U22A20547"]}]},{"name":"National Natural Science Foundation of China","award":["32172232"],"award-info":[{"award-number":["32172232"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The effect of Debaryomyces hansenii 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 D. hansenii SH4 promoted volatile compound formation from carbohydrate and amino acid metabolism and accelerated ester synthesis. The enzymes, genes, and microorganisms involved in the formation pathway of volatile compounds based on microbial metabolism were predicted and constructed into a metabolic pathway network. D. hansenii, Lactobacillus curvatus, Lactobacillus sakei, Lactobacillus plantarum, Leuconostoc fallax, Weissella minor, and Staphylococcus and Candida species were found to be the predominant functional microbes for flavor development in dry sausage. This study established a new insight into the metagenome-based bioinformatic effects of D. hansenii SH4 as a starter culture on the microbial synthesis of key volatile compounds in dry sausage.<\/jats:p>","DOI":"10.3390\/foods14010140","type":"journal-article","created":{"date-parts":[[2025,1,6]],"date-time":"2025-01-06T06:43:04Z","timestamp":1736145784000},"page":"140","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Metagenomic Reveals the Role of Autochthonous Debaryomyces hansenii in the Fermentation and Flavor Formation of Dry Sausage"],"prefix":"10.3390","volume":"14","author":[{"given":"Qian","family":"Chen","sequence":"first","affiliation":[{"name":"College of Food Science, Northeast Agricultural University, Harbin 150030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Siyuan","family":"He","sequence":"additional","affiliation":[{"name":"College of Food Science, Northeast Agricultural University, Harbin 150030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mengtong","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science, Northeast Agricultural University, Harbin 150030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yumeng","family":"Sui","sequence":"additional","affiliation":[{"name":"College of Food Science, Northeast Agricultural University, Harbin 150030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6417-6836","authenticated-orcid":false,"given":"Baohua","family":"Kong","sequence":"additional","affiliation":[{"name":"College of Food Science, Northeast Agricultural University, Harbin 150030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rongxin","family":"Wen","sequence":"additional","affiliation":[{"name":"Yantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, School of Life Sciences, Yantai University, Yantai 264005, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,1,6]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"108896","DOI":"10.1016\/j.meatsci.2022.108896","article-title":"Understanding the impact of nitrogen and sulfur precursors on the aroma of dry fermented sausages","volume":"192","author":"Li","year":"2022","journal-title":"Meat Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"371","DOI":"10.1016\/j.foodres.2019.04.018","article-title":"Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects, and emerging technologies","volume":"122","author":"Funck","year":"2019","journal-title":"Food Res. 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