Microbial composition, dynamics, and functional roles in jinhua ham fermentation: integrating starter cultures and multi-omics for quality and safety

作者：Sehar H, Chen Z, Zhang J, Wu K, Li BS, Yan H · 发表于：Food research international (Ottawa, Ont.) · 年份：2026 · DOI：10.1016/j.foodres.2026.119711 · 研究领域：Fermentation、Meat Products、Food Microbiology、Microbiota、Multiomics、Animals、Bacteria、Food Safety、Swine、Fungi

Jinhua ham, a traditional Chinese dry-cured meat product with nearly a millennium of production history, derives its characteristic colour, layered aroma, and umami-rich taste from the coordinated biochemical activity of a dynamic microbial ecosystem across an eight-to-ten-month fermentation timeline. This review provides a critical synthesis of research between 2018 and 2025 on microbial composition, community dynamics, functional roles, safety risks, starter culture applications, and multi-omics characterisation of Jinhua ham fermentation, unified by precision fermentation as an organising framework. High-throughput sequencing has established that halotolerant bacterial genera, Staphylococcus, Psychrobacter, Halomonas, and Lactobacillus, and fungal communities comprising Aspergillus, Debaryomyces, Meyerozyma, and Penicillium undergo deterministic, physicochemically driven succession, with their enzymatic activities governing proteolysis, lipolysis, volatile compound formation, colour stabilisation, and the accumulation of biogenic amines, mycotoxins, and antimicrobial resistance genes (ARGs). Autochthonous starter cultures, including Staphylococcus xylosus, Lactiplantibacillus plantarum, and Penicillium aethiopicum, improve process controllability, safety, and sensory consistency, yet their mechanistic basis and validation remain incompletely established. Genomic and metabolomic approaches have generated datasets, but integrated metagenomics-metabolomics coupling, capable o...