The Influence of Different Levels of Sodium Chloride, Sodium Nitrite, and Glucose on Biogenic Amines and Microbial Communities in Fermented Goat Meat Sausage.

The influence of different levels of sodium chloride, sodium nitrite, and glucose on the quality characteristics of spontaneously fermented goat meat sausage was investigated. The amounts of total biogenic amines in all the sausages ranged from 324.70 to 388.

Characterization of Flavor Profile of "Nanx Wudl" Sour Meat Fermented from Goose and Pork Using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) Combined with Electronic Nose and Tongue.

Sour meat is a highly appreciated traditional fermented product, mainly from the Guizhou, Yunnan, and Hunan provinces. The flavor profiles of sour meat from goose and pork were evaluated using gas chromatography-ion mobility spectrometry (GC-IMS) combined with an electronic nose (E-nose) and tongue (E-tongue). A total of 94 volatile compounds were characterized in fermented sour meat from both pork and goose using GC-IMS.

Physicochemical property, bacterial diversity, and volatile profile during ripening of naturally fermented dry mutton sausage produced from Jianzhou big-eared goat.

Physicochemical properties, bacterial communities, and volatile compounds of mutton sausage produced from Jianzhou Big-Eared goat meat during natural ripening were investigated. and accounted for over 66% of all operational taxonomic units (OTUs) throughout the whole process, with _NK4A136_group and as the predominant genus during the early and later ripening periods, respectively. The evolution of microbial composition became less rich and diverse.

Development and validation of an insulated isothermal PCR assay for the rapid detection of .

We developed a rapid insulated isothermal PCR (iiPCR) assay for on-site detection of using a primer and probe set targeting the superoxide dismutase (A) gene. Our iiPCR assay detected clinical isolates successfully and produced negative results on other bovine or ovine respiratory pathogens, including , , , , and spp., indicating that the PCR reactions were specific.

A real-time PCR for detection and quantification of Mycoplasma ovipneumoniae.

A real-time PCR for detection and quantification of M. ovipneumoniae was developed using 9 recently sequenced M. ovipneumoniae genomes and primers targeting a putative adhesin gene p113.