Home Journals Articles Updates About
CN
image
收藏切换
Effects of compound lactic acid bacteria on the bacterial diversity and metabolites in the fermentation of air-dried beef
收藏切换
PDF
Jungang WANG1, 2, Yuhui LI3, *, Yu LIU3, Yuezhang LIU3, Qiqi HAO1, Yaxuan LIU1
Acta Microbiologica Sinica | 2024, 64(8) : 2861 - 2881
Less
收藏切换
Acta Microbiologica Sinica | 2024, 64(8): 2861-2881
• Research Articles •
Effects of compound lactic acid bacteria on the bacterial diversity and metabolites in the fermentation of air-dried beef
Full
Jungang WANG1, 2, Yuhui LI3, *, Yu LIU3, Yuezhang LIU3, Qiqi HAO1, Yaxuan LIU1
Affiliations
  • 1 Department of Biology and Food Engineering, Bozhou University, Bozhou 236800, Anhui, China
  • 2 Bozhou Engineering Research Center for Separation and Purification of Natural Products, Bozhou 236800, Anhui, China
  • 3 Institute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, Xinjiang, China
Published: 2024-04-29 doi: 10.13343/j.cnki.wsxb.20240053
Outline
收藏切换

[Objective] To explore the effects of compound lactic acid bacteria on the bacterial diversity and metabolites in the fermentation process of air-dried beef. [Methods] The lactic acid bacteria isolated in the early stage were inoculated into beef for fermentation with different strain combinations: C (Lactococcus garvieae TC-6:Pediococcus pentosaceus TMR-WJG, 1:1), D (L. garvieae TC-6:L. lactis TC-2, 1:1), G (P. pentosaceus TMR-WJG: L. lactis TC-2, 1:1), H (L. garvieae TC-6:P. pentosaceus TMR-WJG: L. lactis TC-2, 1:1:1), and K (without inoculation). High-throughput sequencing and non-targeted metabolomics were employed to study the bacterial community structure and metabolites, respectively, in air-dried beef inoculated with different combinations of lactic acid bacteria. [Results] A total of 304 species of bacteria belonging to 223 genera of 19 phyla were detected. Psychrobacter was predominant in the air-dried beef, with the average relative abundance of 52.21%. A total of 1 782 significantly differential metabolites were identified, including alkaloids, lipids, organic acids, and other metabolites related to flavor formation. The correlation analysis between microbiome and metabolome confirmed that the structures of bacterial communities differed significantly in the air-dried beef samples with different starters, which contributed to the differences of metabolites between groups, especially between groups C and K (P < 0.05). Specifically, the inoculation lowered the levels of coumarin and corilagin and elevated the levels of camellianin A, octadecadienoate, and lippioside Ⅱ. [Conclusion] The compound lactic acid bacteria selected in this study had a significant effect on the microbial community structure in air-dried beef. The quality formation of air-dried beef may be related to the microbial community structure and microbial metabolites. The compound lactic acid bacteria selected in this study demonstrated a potential application value.

air-dried beef  /  compound lactic acid bacteria  /  microbial diversity  /  high-throughput sequencing  /  non-targeted metabolomics
Jungang WANG, Yuhui LI, Yu LIU, Yuezhang LIU, Qiqi HAO, Yaxuan LIU. Effects of compound lactic acid bacteria on the bacterial diversity and metabolites in the fermentation of air-dried beef[J]. Acta Microbiologica Sinica, 2024 , 64 (8) : 2861 -2881 . DOI: 10.13343/j.cnki.wsxb.20240053
Funding
Less
  • National Natural Science Foundation of China(31860437)
  • Key Foundation of Anhui Education Bureau(2022AH052410)
  • Start Funding of Bozhou University(BYKQ2021Z09)
Appendix
Less
Year 2024 volume 64 Issue 8
PDF
108
47
Cite this Article
BibTeX
Article Info
doi: 10.13343/j.cnki.wsxb.20240053
  • Receive Date：2024-01-18
  • Online Date：2026-03-19
  • Published：2024-04-29
Article Data
Affiliations
History
  • Received：2024-01-18
  • Accepted：2024-04-22
Funding
National Natural Science Foundation of China(31860437)
Key Foundation of Anhui Education Bureau(2022AH052410)
Start Funding of Bozhou University(BYKQ2021Z09)
Affiliations
    1 Department of Biology and Food Engineering, Bozhou University, Bozhou 236800, Anhui, China
    2 Bozhou Engineering Research Center for Separation and Purification of Natural Products, Bozhou 236800, Anhui, China
    3 Institute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, Xinjiang, China

Corresponding:

*LI Yuhui, E-mail:
References
Share
https://castjournals.cast.org.cn/joweb/wswxb/EN/10.13343/j.cnki.wsxb.20240053
Share to
QR

Scan QR to access full text

Cite this article
BibTeX
Citations
表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
关闭全屏
  • BibTeX
  • EndNote
  • RefWorks
  • TxT
Links
Articles
Latest Articles
Most Read
Collections
Updates
Events
News
Multimedia
About
About Us
Contact
No. 86 Xueyuan South Road, Haidian District, Beijing
100081
010-62199257
qkjq@cast.org.cn

Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House