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April 30, 2026Foods0 citationsOpen Access

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

JZJiaqi ZhangInner Mongolia Agricultural University LSLina SunInner Mongolia Agricultural University ESErke SunInner Mongolia Agricultural University

Key Points

To examine the relationship between microbial community composition and flavor in traditional Ordos air-dried meat.
Characterized 15 air-dried meat samples from five regions via physicochemical analysis and sequencing.
Conducted high-throughput 16S rRNA gene sequencing and GC-MS to assess microbial and volatile profiles.
Measured physicochemical parameters including pH and water activity.
Identified significant regional discrepancies in flavor and microbial composition.
Noted water activity values between 0.61 and 0.66, influencing flavor characteristics.
Highlighted the need for process optimization based on flavor and microbial findings.

Abstract

Traditional air-dried meat from Ordos, Inner Mongolia, is a distinctive fermented meat product with unique ethnic and regional features. However, systematic studies on its quality and flavor variations across production regions remain limited. This study characterized 15 traditional Ordos air-dried meat samples (3 biological replicates per region) from five representative areas (Dalad Banner, Otog Banner, Otog Front Banner, Wushen Banner, Ejin Horo Banner) via physicochemical analysis, high-throughput 16S rRNA gene sequencing, and GC-MS. Results showed pH 5.63–5.73 and water activity (Aw) 0.61–0.66. Wushen Banner samples had significantly lower TVB-N and TBARS contents. Proteobacteria and Firmicutes dominated, with marked regional divergence at the genus level. Ninety-one volatile compounds were identified, 11 as key odor-active components. This study clarifies regional quality discrepancies and interrelationships among microbiota, flavor, and physicochemical traits, providing a theoretical basis for process optimization and industrial development.

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