Effect of inoculating Staphylococcus xylosus and Lactiplantibacillus plantarum on the flavor formation of in-bag dry-aged beef

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology Pub Date : 2025-05-06 DOI:10.1016/j.ijfoodmicro.2025.111237

Zili Yang , Sam Al-Dalali , Conggui Chen , Baocai Xu , Huiting Luo , Peijun Li

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引用次数: 0

Abstract

This study aimed to investigate the effect of inoculating Staphylococcus xylosus and Lactiplantibacillus plantarum on in-bag dry-aged beef. The volatile compounds and odors of the beef were analyzed through gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and electronic nose (E-nose), respectively. The results showed that the inoculation with both species significantly inhibited the growth of spoilage microorganisms (P < 0.05). The PLS-DA models indicated that the inoculation significantly affected the flavor. Thirty-six key flavor compounds were detected, with aldehydes representing the largest proportion. Off-flavor compounds were also detected, and they exhibited a significant positive correlation with the spoilage microorganisms. Therefore, the inoculation effectively inhibited off-flavor formation by enhancing microbial quality, and Staphylococcus xylosus produced more flavor compounds. In addition, both species inhibited protein oxidation and the generation of volatile base nitrogen, which were beneficial for the flavor development. This study provides valuable information for improving the quality of in-bag dry-aged beef.

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接种木糖葡萄球菌和植物乳杆菌对袋装干熟牛肉风味形成的影响

本研究旨在探讨接种木糖葡萄球菌和植物乳杆菌对袋装干熟牛肉的影响。采用气相色谱-嗅觉-质谱（GC-O-MS）和电子鼻（E-nose）分别对牛肉的挥发性成分和气味进行分析。结果表明，接种两种菌种均能显著抑制腐败微生物的生长(P <；0.05)。PLS-DA模型表明，接种对风味有显著影响。共检测到36种关键风味化合物，其中醛类化合物所占比例最大。此外，还检测到异味化合物，它们与腐败微生物呈显著正相关。因此，接种木糖葡萄球菌通过提高微生物品质，有效地抑制了异味的形成，木糖葡萄球菌产生了更多的风味化合物。此外，两种植物都抑制了蛋白质氧化和挥发性碱氮的产生，这有利于风味的形成。本研究为提高袋装干熟牛肉的品质提供了有价值的信息。

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来源期刊

International journal of food microbiology 工程技术-食品科技

CiteScore

10.40

自引率

5.60%

发文量

322

审稿时长

65 days

期刊介绍： The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.