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

Food research international (Ottawa, Ont.) · 11 August 2026 · DOI 10.1016/j.foodres.2026.119711

Research from 2018–2025 was synthesized to assess how microbes shape Jinhua ham during its long fermentation. Sequencing and other omics studies showed salt-tolerant bacteria and fungi change in response to processing conditions, with microbial enzymes contributing to protein and fat breakdown, aroma, colour, and hazards including biogenic amines, mycotoxins, and antimicrobial-resistance genes. Native starter strains may improve control, safety, and sensory consistency, but evidence remains incomplete. Research needs include integrated multi-omics, long-read and longitudinal analysis, pathway validation, standardized methods, starter safety testing, and lower-salt processing.

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