Sun Xueying, Sun Lina, Su Lin, Wang Huiting, Wang Dan, Liu Jianlin, Sun Erke, Hu Guanhua, Liu Chang, Gao Aiwu, Jin Ye, Zhao Lihua
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
Foods. 2022 Sep 1;11(17):2659. doi: 10.3390/foods11172659.
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 chromatography−mass spectrometry, and high-performance liquid chromatography, respectively. Thirty-three bacteria were identified, predominantly from the genera Pseudomonas (45.4%), Ralstonia (13.4%), and Acinetobacter (7.3%). Fifty-nine volatile flavor compounds and eight biogenic amines were detected. Based on Spearman’s correlation coefficient, 20 bacterial genera were significantly associated with the dominant volatile compounds in the beef jerky samples (p < 0.05). The results demonstrated that beef jerky may be toxic due to cadaverine, putrescine, and histamine; moreover, the amounts of putrescine and cadaverine were positively correlated with the abundance of unclassified_f_Enterobacteriaceae (p < 0.05). These findings shed light on the formation of the microbial community, flavor components, and biogenic amines of beef jerky, thereby providing a basis for improving its quality.
牛肉干是内蒙古的一种传统发酵肉制品，由工匠手工制作。我们分别通过高通量测序、固相微萃取结合气相色谱 - 质谱联用以及高效液相色谱法，对内蒙古牛肉干的微生物群落细菌、挥发性风味成分和生物胺进行了研究。共鉴定出33种细菌，主要来自假单胞菌属（45.4%）、罗尔斯通氏菌属（13.4%）和不动杆菌属（7.3%）。检测到59种挥发性风味化合物和8种生物胺。基于斯皮尔曼相关系数，20个细菌属与牛肉干样品中的主要挥发性化合物显著相关（p < 0.05）。结果表明，牛肉干可能因尸胺、腐胺和组胺而具有毒性；此外，腐胺和尸胺的含量与未分类的肠杆菌科丰度呈正相关（p < 0.05）。这些发现揭示了牛肉干微生物群落、风味成分和生物胺的形成，从而为提高其品质提供了依据。
