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Beef jerky is a traditional fermented meat product from Inner Mongolia, handcrafted by artisans. We investigated the bacteria of the microbial community, volatile flavor components, and biogenic amines of Inner Mongolia beef jerky via high-throughput sequencing, solid-phase microextraction with gas chromatography–mass spectrometry, and high-performance liquid chromatography, respectively. Thirty-three bacteria were identified, predominantly from the genera Pseudomonas (45.4%), Ralstonia (13.4%), and Acinetobacter (7.3%). Fifty-nine volatile flavor compounds and eight biogenic amines were detected. Based on Spearman's correlation coefficient, 20 bacterial genera were significantly associated with the dominant volatile compounds in the beef jerky samples (p < 0.05). The results demonstrated that beef jerky may be toxic due to cadaverine, putrescine, and histamine; moreover, the amounts of putrescine and cadaverine were positively correlated with the abundance of unclassified_f_Enterobacteriaceae (p < 0.05). These findings shed light on the formation of the microbial community, flavor components, and biogenic amines of beef jerky, thereby providing a basis for improving its quality. [ABSTRACT FROM AUTHOR]

Biogenic amines (BAs) are widely contained in fermented meat products and are harmful to human health with high level content. Reducing BAs content with microorganisms that don't produce decarboxylase seems beneficial. This study screened three strains had the capacity to degrade BAs from meat products in different regions of Inner Mongolia. Three strains were screened because they didn't have amino acid decarboxylase activity and had good growth performance and abilities of acid producing, salt resistance and antibacterial. X22-2 and HX2-1 were identified as Lactiplantibacillus plantarum, and X6-6 was identified as Pediococcus pentosaceus through 16S rDNA sequencing. All the three strains could degrade seven kinds of BAs, especially the tryptamine and phenethylamine. The reduced content of tryptamine of the three strains were all above 93 mg/L. Both the suspension and supernatant of the three strains effectively degraded BAs content produced by BA-producing bacteria (Enterococcus faecium , E. faecalis , and Enterobacter aerogenes). Tryptamine and phenethylamine could not be detected both in suspension and supernatant of the three strains in the medium containing Enterobacter aerogenes. In view of their good fermentation capacity and strong ability to reduce BAs, the three strains can be used as starter cultures in meat products. • Strains with BA-degrading ability were screened. • Strains effectively degraded BAs produced by BA-producing indicator bacteria. • The BA-degrading ability of strains' suspension was stronger than supernatant. • The screened strains had strong ability to degrade tryptamine and phenethylamine. [ABSTRACT FROM AUTHOR]