Related Experiment Video

Updated: May 14, 2026

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
09:07

The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying

Published on: March 14, 2018

Study on the Correlation Between Microbial Community Composition and Flavor of Traditional Ordos Air-Dried Meat

Jiaqi Zhang1,2, Lina Sun1,2, Erke Sun1,2

  • 1College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.

Foods (Basel, Switzerland)
|May 13, 2026
PubMed

Keywords:
Ordos air-dried meatflavor compoundsmeat qualitymicrobial community composition

More Related Videos

Preparation of High-Quality Fermented Fish Product05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Composition and Distribution Analysis of Bioaerosols Under Different Environmental Conditions05:45

Composition and Distribution Analysis of Bioaerosols Under Different Environmental Conditions

Published on: January 7, 2019

Related Concept Videos

Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Methods to Assess Microbial Communities01:19

Methods to Assess Microbial Communities

Microbial communities, comprising bacteria, archaea, and eukaryotic microorganisms, inhabit diverse ecosystems and play crucial roles in environmental and biological processes. Their diversity is defined by three main parameters: species richness (the number of distinct species), species abundance (the relative quantity of each species), and species evenness (how uniformly individual species are distributed in various locations). These factors together shape the structure and ecological balance...