To find out the microorganisms that have important impact on the flavor compounds of Tibetan yak cheese, high-throughput sequencing was used to analyze the microbial community diversity of the samples, and headspace solid-phase microextraction and gas chromatography-mass spectrometry(HS-SPME-GC-MS) to determine its volatile flavor substance. The results showed that the dominant bacterial genera in Tibetan yak cheese are Lactococcus, Lactobacillus, Acetobacter, Leuconostoc, etc. The dominant fungal genera are Geotrichum, unclassified-f-Dipodascaceae, Tausonia, Pichia, etc. And the dominant genera in Tibetan yak cheese were different in different regions. A total of 43 volatile components are detected in Tibetan yak cheese, among which the main flavor substances were hexanal, heptanal, octanal, nonanal, decanal, 2-nonanone, ethyl hexanoate, ethyl octanoate, 1-heptanol, 2,3-butanediol, etc. Lactococcus, Lactobacillus, Kluyveromyces, Geotrichum and Pichia were microorganisms with high correlation with flavor substances, which might have an important impact on the flavor of Tibetan yak cheese. This study explored the microbial community structure and volatile flavor components of Tibetan yak cheese, and analyzed the relationship between microorganisms and flavor compounds, providing a theoretical basis for improving the flavor of Tibetan yak cheese.
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