Research on Pork Jerky Obtained Through Fermentation with Pediococcus acidilactici

Zhao, Xingxiu; Zhang, Jing; Hong-mei, Ming; Zou, Wei; Wang, Yang; Zhao, Chao; Mu, Shengdong; Zhang, Hao; Qiu, Lin

doi:10.1515/pjfns-2015-0021

Cited by 6 publications

(4 citation statements)

References 8 publications

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“…In our study, Bacillus , Lactobacillus , Pediococcus , Saccharomycetales , Dipodascus , Hyphopichia , Thermoascus , Aspergillus , and Thermoactinomyces were the principal contributors for functional enzymatic activity. These results were consistent with previous reports (Yang et al, 2018; Zhao et al, 2016).…”

Section: Discussionsupporting

confidence: 94%

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Evaluation of the spatial distribution and dynamic succession of microbial community and quality properties during fermentation in Chinese medium‐temperature Daqu

Ding

Zhao

et al. 2022

Food Processing Preservation

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The spatial characterization of qualities and microbial community of Chinese Baijiu Daqu during solid-state fermentation remains unclear. The physicochemical indexes and microbial of the core (CDB) and the surface (SDB) of medium-temperature Daqu (MT-Daqu) at eight fermenting stages were investigated. The results indicated the difference in physicochemical indices, enzymatic activities, and starch granule fracture between the CDB and SDB. The dominant bacteria were Lactobacillus, Weissella, Pediococcus, and Methylobacterium in the SDB, as Staphylococcus, Bacillus, Thermoactinomyces, and Undibacterium in the CDB. The dominant fungi were Dipodascus, Wickerhamomyces, Hyphopichia, and Saccharomyces in the SDB, like Aspergillus, Thermoacscus, Theromyces, and Candida in the CDB. Redundancy analysis (RDA) showed that different factors strongly affected the bacteria and fungi in the SDB and CDB, respectively. The temperature, moisture, and starch content were the critical factors for the microbial composition of Daqu. This study provides further valuable information for knowing the fermentation mechanism of MT-Daqu. Novelty impact statement1. This study provided information on the spatial characterization of qualities and microbial community of Chinese Baijiu Daqu during solid-state fermentation of medium-temperature Daqu (MT-Daqu).2. This study revealed the difference between the surface brick samples (SDB) and the core brick samples (CDB) in the fermentation process of Daqu, which increased the diversity of fermentation.3. The temperature, moisture, and starch content were the critical factors in influencing the difference between Daqu microorganisms of the core (CDB) and the surface (SDB) of medium-temperature Daqu (MT-Daqu).

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Section: Discussionsupporting

confidence: 94%

“…The metabolic activity and propagation of those microbes were affected by the environmental parameters in solid-state fermentation in Traditional Daqu (Li et al, 2017). Moisture, temperature, were consistent with previous reports (Yang et al, 2018;Zhao et al, 2016).…”

Section: Discussionsupporting

confidence: 90%

Evaluation of the spatial distribution and dynamic succession of microbial community and quality properties during fermentation in Chinese medium‐temperature Daqu

Ding

Zhao

et al. 2022

Food Processing Preservation

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“…The content of free amino acids that are easily absorbed by people is an important index for evaluating the nutritional value of pork [2]. The free amino acid content of the unfermented raw pork was 64.0 mg/100 g. As can be seen from Fig.…”

Section: Free Amino Acid Content Of the Pork Jerky With Different Inimentioning

confidence: 90%

“…Moreover, nitrite, aginomoto and preservatives, which are harmful to human health, are often added to industry-produced pork jerky to improve its color and lengthen its shelf life [2]. Not only are the texture, color and flavor of pork jerky improved via fermentation, but also the stability and the safety are enhanced by comprehensive effects of microbial metabolites in the fermentation process without the need for harmful additives.…”

Section: Introductionmentioning

confidence: 99%

Enhancement of Pork Jerky Using Co-cultures of Lactobacillus bulgaricus and Angel Yeast

Zhao

Huang

et al. 2016

Indian J Microbiol

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Strains of Lactobacillus bulgaricus and Angel Yeast were combined to ferment raw pork and make pork jerky. After fermentation, the jerky was dried and then tested for sensory evaluation, pH and free amino acid content. The results showed that the optimal conditions for fermentation using L. bulgaricus and Angel Yeast were: a pH of 6.5, a 1:1 (v/v) ratio of L. bulgaricus to Angel Yeast, a fermentation time of 42 h and temperature of 25°C. The results showed that the pork jerky fermented with the combined strains was not very sour which was close to the pH of 7.0 and had a higher free amino acid content which was more than 68.3 mg/100 g compared with the pork jerky fermented by either L. bulgaricus or Angel Yeast alone. Overall, the results demonstrate that fermentation of raw pork with combined strains of L. bulgaricus and Angel Yeast improves the quality and flavor of pork jerky.

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Correlation between volatile profiles and microbial communities: A metabonomic approach to study Jiang-flavor liquor Daqu

Yao

et al. 2019

Food Research International

166

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Research on Pork Jerky Obtained Through Fermentation with Pediococcus acidilactici

Cited by 6 publications

References 8 publications

Evaluation of the spatial distribution and dynamic succession of microbial community and quality properties during fermentation in Chinese medium‐temperature Daqu

Evaluation of the spatial distribution and dynamic succession of microbial community and quality properties during fermentation in Chinese medium‐temperature Daqu

Enhancement of Pork Jerky Using Co-cultures of Lactobacillus bulgaricus and Angel Yeast

Correlation between volatile profiles and microbial communities: A metabonomic approach to study Jiang-flavor liquor Daqu

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