Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation

This study was designed to explore the temperature effects on bacterial communities and metabolites, as well as their relationships during the fermentation of sour meat, a traditional fermented meat product in the ethnic minority regions of China. Results showed that reduction of pH and increase of...

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Veröffentlicht in:	International journal of food microbiology 2019-10, Vol.307, p.108286-108286, Article 108286
Hauptverfasser:	Lv, Jing, Yang, Zhaoxia, Xu, Wenhuan, Li, Shengjie, Liang, Huipeng, Ji, Chaofan, Yu, Chenxu, Zhu, Beiwei, Lin, Xinping
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acid Amino acids Benzaldehyde Correlation analysis Ethnic factors Fermentation Flavor Hexanal Lactic acid Lactobacillus Meat Meat production Metabolites Microbial community Minority & ethnic groups Odor Odors Organic compounds pH effects Redundancy Shelf life Sour meat fermentation Temperature Temperature effects VOCs Volatile organic compound Volatile organic compounds Water activity
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Zusammenfassung:	This study was designed to explore the temperature effects on bacterial communities and metabolites, as well as their relationships during the fermentation of sour meat, a traditional fermented meat product in the ethnic minority regions of China. Results showed that reduction of pH and increase of lactic acid and free amino acid contents occurred (p
ISSN:	0168-1605 1879-3460
DOI:	10.1016/j.ijfoodmicro.2019.108286