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| Changes in Biogenic Amine-Producing Microorganisms during the Manufacture of Yunnan Dry Cured Beef |
| SUN Can1, XIAO Rong1, YIN Feng1, GONG Na1, DAI Jiahe2, LIAO Guozhou1,* |
1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China;
2. College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China |
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Abstract Objective: To understand the patterns of growth and decline of the major biogenic amineproducing microorganisms in the processing of Yunnan dry-cured beef. Method: In the traditional production process, five samples were collected before curing, mid-curing, post-curing, and after one, two and three months of fermentation and ripening, respectively. The numbers of total microorganisms and biogenic amine-producing microorganisms including lactic acid bacteria, Pseudomonas and Enterobacteriaceae were measured by using selective medium. Results: The aerobic plate count first increased to reach the maximum level as observed in the 1-month fermented sample and then decreased, and the same trend was observed for the counts of lactic acid bacteria, Pseudomonas and Enterobacteriaceae. The growth of Pseudomonas and Enterobacteriaceae reached their peaks at the later stage of curing, whereas the maximum count of lactic acid bacteria was observed after 1 month of fermentation. Conclusion: Lactic acid bacteria were the dominant bacteria during the processing of dry-cured beef.
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LIU Shuyun, SHNAG Siqi, SUN Can, WANG Guiying, CHENG Zhibin, XIAO Rong, JIANG Jinxian, WANG Shanrong, LIAO Guozhou. Analysis of Bacterial Community Structure of Yunnan Dry-Cured Beef by Polymerase Chain Reaction-Denaturing Gradient Gel Electrophorsis[J]. Meat Research, 2017, 31(9): 44-50. |
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