Isolation of Aromatic Yeast Strains from Miao-Style Pickled Meat and Their Effects on Meat Quality Isolation of Aromatic Yeast Strains from Miao Ethnic Sour Meat and Their Effects on Meat Quality
Isolated and screened aromatic yeast strains from Miao-style fermented meat that meet criteria for meat fermentation agents. Utilized GC-MS technology to assess their aroma-producing capabilities and employed DNA sequencing to identify specific yeast species.Evaluated the impact of aromatic yeast metabolites during fermented meat production; Combined with Lactobacillus brevis in mixed-microorganism fermentation, changes in volatile compounds and their impact on sour meat quality were assessed, laying the foundation for practical applications of the aroma-producing yeast. Metagenomic analysis examined microbial community structure and population dynamics during single-fermentation versus mixed-fermentation of sour meat, revealing microbial species diversity and succession patterns in this traditional fermented meat product. Investigating the growth-decline relationships within microbial communities and metabolic pathways of Miao-style fermented meat systematically elucidates the dynamic changes in microbial populations following yeast inoculation and mixed fermentation. This provides theoretical guidance for improving production processes and controlling product quality.