To explicitly the effect of protease-producing lactic acid bacteria on the quality of traditional dried beef, the lactic acid bacteria isolated in the early stage were inoculated into beef for fermentation using different strain combinations:A (Lactococcus garvieae TC-6:Pediococcus pentosaceus TMR-WJG, 1:1), B (L. garvieae TC-6:Lactococcus lactis TC-2, 1:1), C (P. pentosaceus TMR-WJG:L. lactis TC-2, 1:1), D (L. garvieae TC-6:P. pentosaceus TMR-WJG:L. lactis TC-2, 1:1:1), and E (without inoculation).The effects of the fermentation agents on the protein degradation indicators in dried beef were analyzed.Changes in flavor substances in air-dried beef were also analyzed using an electronic nose and a gas chromatograph-ion mobility spectrometer (GC-IMS).The results showed that the compound lactic acid bacteria starter promoted the degradation of protein in air-dried beef.The rates of non-protein nitrogen (NPN) and amino acid nitrogen (AAN) formation were faster.After 7 days of storage, the NPN and AAN contents in groups A, B, and D were significantly higher than those in the control group, group E (P<0.05).Free amino acid (FAA) measurement results showed that the group B samples had a higher FAA content, with a glutamic acid content of 1.421 μmol/mL and an alanine content of 2.571 μmol/mL.The E-nose and GC-IMS results showed that group B contained a higher amount of esters and alcohols, mainly including propyl butyrate, ethyl octanoate, methyl acetate, 2-methyl-1-butanol, 2,3-butanediol, cis-3-hexenol, etc.GC-IMS revealed a significant difference in flavor between group B and the control group, group E, after 7 days of storage.Among all the experimental groups, group B had the highest amount of volatile substances, including 2,3-butanediol, 1-octen-3-ol, (E)2-heptenal, ethyl octanoate, and ethyl caproate, which were unique to group B.In conclusion, the mixed fermentation of L. garvieae TC-6 and L. lactis TC-2 was beneficial in promoting the formation of various flavor compounds in dried beef.
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