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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Detalles Bibliográficos
Autores principales: Sun, Xueying, Sun, Lina, Su, Lin, Wang, Huiting, Wang, Dan, Liu, Jianlin, Sun, Erke, Hu, Guanhua, Liu, Chang, Gao, Aiwu, Jin, Ye, Zhao, Lihua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455903/
https://www.ncbi.nlm.nih.gov/pubmed/36076844
http://dx.doi.org/10.3390/foods11172659

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455903/
https://www.ncbi.nlm.nih.gov/pubmed/36076844
http://dx.doi.org/10.3390/foods11172659

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