Microbial and metabolomic analyses elucidate the Debaryomyces hansenii-mediated flavor enhancement in dry-aged black pig pork

Abstract

Dry aging enhances meat quality, yet the interplay between microbial communities and metabolite composition remains insufficiently understood. To address this, we investigated the microbial and metabolomic shifts during low-temperature dry aging of black pig loins to identify key drivers of flavor development. Black pig loins were aged at 2 +/- 1 degrees C temperature and 75 +/- 10% humidity for 4 weeks. After the aging process, increased meat elasticity and free amino acid content were associated with significant improvements in quality. Integrated microbial and metabolomic analysis revealed a strong positive correlation between Debaryomyces abundance and key flavor-active metabolites, specifically those derived from amino acid metabolism. This pinpointed Debaryomyces as a primary metabolic driver. To validate these functions, Debaryomyces hansenii strains OFMDh-412 and OFMDh-413, isolated from naturally dry-aged pork, were used as starter cultures. This targeted intervention significantly enhanced flavor development, increased total free amino acid content, and confirmed the role of these strains in flavor formation. In conclusion, this study provided evidence that the targeted application of D. hansenii demonstrated potential as a starter culture for dry-aged pork, enhancing flavor development and meat quality. These findings highlight the significance of microbe-metabolite interactions in flavor development and support the development of innovative dry-aging strategies to produce high-value meat products.