Effects of Microbial Communities on Volatile Profiles and Biogenic Amines in Beef Jerky from Inner Mongolian Districts

Effects of Microbial Communities on Volatile Profiles and Biogenic Amines in Beef Jerky from Inner Mongolian Districts

Beef jerky is a traditional fermented meat product from Inner Mongolia, handcrafted by artisans. We investigated the bacteria of the microbial community, volatile flavor components, and biogenic amines of Inner Mongolia beef jerky via high-throughput sequencing, solid-phase microextraction with gas...

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Bibliographic Details
Main Authors: Xueying Sun, Lina Sun, Lin Su, Huiting Wang, Dan Wang, Jianlin Liu, Erke Sun, Guanhua Hu, Chang Liu, Aiwu Gao, Ye Jin, Lihua Zhao
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Foods
Subjects:
beef jerky
microbial community
biogenic amine
volatile compounds
Online Access:https://www.mdpi.com/2304-8158/11/17/2659

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