Effects of Candida sake on the quality of dry-aged beef: Integrated analysis of flavoromics, metabolomics, and microbiomics

文献类型： 外文期刊

第一作者： Gao, Xiaoguang

作者： Gao, Xiaoguang;Liu, Yinchu;Liu, Yinchu;Zang, Mingwu;Yang, Yiran;Sun, Baozhong;Zou, Bo;Zhang, Songshan;Xie, Peng;Liu, Xiaochang

作者机构：

关键词： Candida sake; Microbiota; Metabolites; Bioactive compounds; Dry-aged beef

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）

ISSN： 2212-4292

年卷期： 2025 年 68 卷

页码：

收录情况： SCI

摘要： Candida sake, a yeast species frequently isolated from dry-aged beef, exhibits both proteolytic and lipolytic activities that may influence beef quality during the dry-aging process. This study investigated the effects of C. sake inoculation on the quality of dry-aged beef by analyzing microbiomics, metabolomics, flavoromics, and physicochemical properties. The results showed that C. sake inoculation improved the flavor attribute score of dry-aged beef, introducing distinct fermented and cheesy notes. Microbiomics analysis demonstrated that C. sake inoculation increased the proportion of Lactobacillus, while reducing the proportions of Pseudomonas during dry-aging. Analysis of volatile compounds indicated that C. sake inoculation elevated the concentrations of hexanal, octanal, nonanal, (E)-2-heptenal and (E)-2-nonenal, 3-methyl-butanoic acid, 3-methyl-1-butanol, and two sulfur-containing volatiles (1-(methylthio)-propane and allyl methyl sulfide), while reducing levels of methyl caprate and methyl caprylate. Nonvolatile metabolomics analysis revealed that C. sake inoculation increased levels of vitamin B3 and hydroxy fatty acids, both of which are beneficial to human health. Additionally, C. sake inoculation reduced the shear force value of dry-aged beef. This study provides a comprehensive evaluation of the impact of C. sake inoculation on the quality attributes of meat products, highlighting its potential to enhance flavor, nutrition, and texture of dry-aged beef.

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