Wen, Rongxin published the artcileEvaluation the potential of lactic acid bacteria isolates from traditional beef jerky as starter cultures and their effects on flavor formation during fermentation, Safety of 2,3,5-Trimethylpyrazine, the main research area is lactic acid bacteria beef jerky flavor fermentation.
The effects of the inoculation with autochthonous lactic acid bacteria (LAB) strains (Lactobacillus sakei BL6, Pediococcus acidilactici BP2, and Lactobacillus fermentum BL11) on the pH, lipid oxidation, protein oxidation, volatile compounds, and sensory evaluation of beef jerky were investigated. The pH, thiobarbituric acid reactive substances, and carbonyl contents of the inoculated jerky were significantly lower than those of the control (P < 0.05). A total of 61 volatile compounds were identified and quantified. L. sakei BL6 inoculation led to higher carbohydrate fermentation-derived volatile compound contents, whereas P. acidilactici BP2 inoculation led to higher contents of volatile compounds derived from lipid β-oxidation, amino acid metabolism, and esterase activity. According to the sensory anal., the jerky inoculated with P. acidilactici BP2 had the highest acceptability score. In conclusion, inoculation with P. acidilactici BP2 enhanced the flavor profile and acceptability of beef jerky. LWT--Food Science and Technology published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Safety of 2,3,5-Trimethylpyrazine.