Effect of inoculating Staphylococcus xylosus and Lactiplantibacillus plantarum on the flavor formation of in-bag dry-aged beef.

Abstract

This study aimed to investigate the effect of inoculating Staphylococcus xylosus and Lactiplantibacillus plantarum on in-bag dry-aged beef. The volatile compounds and odors of the beef were analyzed through gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and electronic nose (E-nose), respectively. The results showed that the inoculation with both species significantly inhibited the growth of spoilage microorganisms (P < 0.05). The PLS-DA models indicated that the inoculation significantly affected the flavor. Thirty-six key flavor compounds were detected, with aldehydes representing the largest proportion. Off-flavor compounds were also detected, and they exhibited a significant positive correlation with the spoilage microorganisms. Therefore, the inoculation effectively inhibited off-flavor formation by enhancing microbial quality, and Staphylococcus xylosus produced more flavor compounds. In addition, both species inhibited protein oxidation and the generation of volatile base nitrogen, which were beneficial for the flavor development. This study provides valuable information for improving the quality of in-bag dry-aged beef.