Analysis of microbial community succession and characteristic flavour during dry ageing of Yanbian beef

Abstract

SummaryDry‐aged beef is highly regarded for its unique flavour and nutritional value, yet gaps persist in our understanding of its microbial community structure, flavour pathways, and microbe–flavour relationship. In this study, Yanbian cattle buttocks were dry‐aged under varying temperature and humidity conditions and a wind speed of 1.2 m s−1. High‐throughput sequencing was used to assess microbial community diversity. In dry‐aged beef, the predominant bacterial phyla were Proteobacteria and Firmicutes, with the dominant genera including Candidatus Bacilloplasma, Streptococcus, ZOR0006, and Lactobacillus. Fungal communities were dominated by Ascomycota and Basidiomycota, featuring prominent genera including Aspergillus, Fusarium, Alternaria, and Cladosporium. During dry ageing, Yanbian beef flavour metabolites exhibited a significant increase in certain flavour amino acids, total amino acids, and volatile flavour compounds. Most of the metabolites are concentrated near the Penicillium. This study contributes to understanding the characteristic flavours in dry‐aged beef and the microbial fermenters involved in this process.