High-Throughput Amplicon Sequencing Microbial Communities and Volatile Flavour Compounds of Naturally Air-Dried Yak Jerky from Two Regions of Xizang.

Jinchao Xu, Xiaolin Cai, Cuiting Liu, Guipeng Li, Liwei Zang, Keke Li, Zhendong Liu, Yifan Zhang

Abstract read

In one paragraph

Article in Microorganisms, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

8 authors.

Jinchao XuKey Laboratory of Deep Processing and High-Value Utilization of Characteristic Agricultural and Livestock Products of Xizang Autonomous Region, Food Science College, Xizang Agriculture & Animal Husbandry University, Nyingchi 860000, China.ORCID 0009-0003-9281-8888

Xiaolin CaiKey Laboratory of Deep Processing and High-Value Utilization of Characteristic Agricultural and Livestock Products of Xizang Autonomous Region, Food Science College, Xizang Agriculture & Animal Husbandry University, Nyingchi 860000, China.

Cuiting LiuKey Laboratory of Deep Processing and High-Value Utilization of Characteristic Agricultural and Livestock Products of Xizang Autonomous Region, Food Science College, Xizang Agriculture & Animal Husbandry University, Nyingchi 860000, China.

Guipeng LiKey Laboratory of Deep Processing and High-Value Utilization of Characteristic Agricultural and Livestock Products of Xizang Autonomous Region, Food Science College, Xizang Agriculture & Animal Husbandry University, Nyingchi 860000, China.

Liwei ZangKey Laboratory of Deep Processing and High-Value Utilization of Characteristic Agricultural and Livestock Products of Xizang Autonomous Region, Food Science College, Xizang Agriculture & Animal Husbandry University, Nyingchi 860000, China.

Keke LiKey Laboratory of Deep Processing and High-Value Utilization of Characteristic Agricultural and Livestock Products of Xizang Autonomous Region, Food Science College, Xizang Agriculture & Animal Husbandry University, Nyingchi 860000, China.

Zhendong LiuKey Laboratory of Deep Processing and High-Value Utilization of Characteristic Agricultural and Livestock Products of Xizang Autonomous Region, Food Science College, Xizang Agriculture & Animal Husbandry University, Nyingchi 860000, China.

Yifan ZhangInstitute of Agricultural Product Quality Standard and Testing Research, Xizang Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China.

Funding

ARS-XAR XZARS－MN-2023-01Nyingchi Science and Technology Programme Project LZZX2025-10

6 · The paper itself

Abstract

Nagqu and Nyingchi, two typical regions in Xizang with distinctly contrasting climatic conditions, are highly representative of the complex and diverse climate patterns across the plateau. This study compared the microbial community structures and volatile compound profiles of naturally air-dried yak jerky produced in these two areas. Significant differences in key physicochemical properties, including pH, moisture content, color, and texture, were also detected between the jerky samples from the two regions. Using high-throughput sequencing and headspace solid phase microextraction-gas chromatograph-mass spectrometry, results revealed significant regional variations in the microbial communities and volatile organic compound (VOC) of yak jerky. For Nagqu City, the dominant bacterial and fungal genera were

Indexed as

fermented meathigh-throughput sequencingmicrofloraTibetan foodvolatile flavour substances

Identifiers

PMID42795639

DOI10.3390/microorganisms14092058

PMCPMC13608975

What OpenQuestion holds

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.