On June 1, 2022, Tian, Yexin; Zheng, Pu; Mu, Yingchun; Su, Wei; Chen, Tianyan published an article.Name: 1,4-Dimethoxybenzene The title of the article was Correlation analysis of normal and moldy beef jerky microbiota with Volatile compounds. And the article contained the following:
In this study, the microbial composition and volatile flavor components of normal beef jerky (NBJ) and moldy beef jerky (MBJ) from three different regions were examined using high-throughput sequencing (HTS) and headspace solid-phase microextraction combined with gas chromatog.-mass spectrometry (HS-SPME-GC-MS) to explore the effects of microbial and environmental factors on MBJ, and the correlation between core microorganisms and volatile compounds were revealed using Spearman rank correlation anal. (|r | >1, P < 0.05). At the genera level, Aspergillus, Xeromyces and Wallemia were the dominant fungi. While Nicotiana_Otophora, Staphylococcus, Bacillus, Brochothrix and Acinetobacter were the dominant bacterial genera. 82 Volatile compounds were identified in beef jerky from different regions. The correlation heat map between microorganisms and volatile compounds showed that eight core microbial genera had significant effects on the flavor quality of beef jerky after mold (VIP>1, P < 0.05), including five fungal and 3 bacteria, namely Arthrobacter, Xerochrysium, Dryomyces, Aspergillus, Colletotrichum, Bacillus, Staphylococcus and Salvia_pomifera. Bacillus, Staphylococcus, Salvia_pomifera and Colletotrichum had significant effects (P < 0.05) on 18 compounds, which may be classified as key microorganisms that affect beef jerky spoilage. Our study provides a theor. reference for solving the problem of MBJ. The experimental process involved the reaction of 1,4-Dimethoxybenzene(cas: 150-78-7).Name: 1,4-Dimethoxybenzene
The Article related to beef jerky microbiota volatile compound, Food and Feed Chemistry: Meat, Eggs, Fish, and Seafood and other aspects.Name: 1,4-Dimethoxybenzene
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