In order to explore whether co-fermentation of garlic and ginseng could affect the microbial diversity, chemical composition and physiological function of black ginseng, fresh garlic and ginseng were used as raw materials to make black garlic, black ginseng and ginseng garlic by liquid-state fermentation. During the fermentation process, their microbial diversity, major components and antioxidant properties were analyzed. The results showed that the dominant bacterial phylum in ginseng garlic was Firmicutes, and the dominant bacterial genera included uncultured_bacterium_f_Muribaculaceae and Lactobacillus. The Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis showed that there were no obvious differences between the metabolic pathways of ginseng garlic, black garlic and black ginseng, mainly including Global and overview maps, carbohydrate metabolism and amino acid metabolism. The contents of reducing sugars and total phenols in ginseng garlic were significantly increased, the total acid content was decreased, the conversion rate of rare ginsenosides was significantly increased, and the content of the potential harmful substance 5-hydroxymethylfurfural (5-HMF) was significantly reduced. Moreover, ginseng garlic had good free radical scavenging capacity. The above findings provide a theoretical basis for the development of ginseng garlic products and for promoting the development of the black ginseng industry.

This work aimed to study the effects of different salt formulations on the physicochemical properties, bacterial flora changes, volatile flavor compounds, and flavor characteristics of dry-cured ham. For this purpose, four groups were set up, namely, one control group (100% sodium chloride), and three groups of NaCl replacement (K: 30% potassium lactate + 70% sodium chloride; K + L: 18% potassium lactate + 12% lysine + 70% sodium chloride; K + J: 18% potassium lactate +12% arginine + 70% sodium chloride). Results showed that the contents of moisture and proteins were higher, ash and salt contents were lower (P < 0.05), and salt reduction was greater in the K + L group as compared to the control group. Illumina MiSep sequencing indicated that Staphylococcus and lactic acid bacteria were the dominant microorganisms in dry-cured sausage. Sixty-four volatile compounds were identified by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and the results of electronic nose and electronic tongue showed that K + L group samples were clearly distinguished from the control group on days 0 and 270 of ripening. Sensory evaluation and electronic tongue proved that the K + L group had better acceptance. Partial least squares regression analysis showed that pentadecanal, 2-butyl-1-octanol, and ethyl caproate were the key markers for the formation of ham flavor in the K + L group. Correlation analysis of volatile compounds and microorganisms showed that Staphylococcus and lactic acid bacteria could promote the production of volatile compounds. In conclusion, 18% potassium lactate + 12% lysine is an ideal substitute for sodium chloride in dry-cured ham, which can reduce the salt content of dry-cured ham by 15.71% and impart better flavor for dry-cured ham.