Montanari Chiara, Barbieri Federica, Gardini Fausto, Tabanelli Giulia
Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, 47521 Cesena, Italy.
Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy.
Foods. 2021 Sep 10;10(9):2138. doi: 10.3390/foods10092138.
The work reports a case study describing how the competition wild microflora vs. starter cultures affects the final product characteristics. This study regards an industrial lot of , an Italian long-ripened traditional fermented sausages, produced using starter cultures. After ripening, some relevant organoleptic defects (off-odour, crust formation) were observed. Therefore, analyses were carried out in the inner and outer sausage section to explain this phenomenon. Microbiological analyses indicated a high meat batter contamination and metagenomic analyses evidenced the inability of LAB starter cultures to lead the fermentation process. The results of this not controlled fermentation were the accumulation of high levels of biogenic amines (including histamine) and the formation of a volatile profile different if compared with similar products. Indeed, the volatilome analysis revealed unusually high amounts of molecules such as isovaleric acid, propanoic acid, 1-propanol, which can be responsible for off-odours. This study demonstrated that starter culture use needs to be modulated in relation to production parameters to avoid safety and organoleptic concerns.
该研究报告了一个案例分析，描述了野生微生物与发酵剂培养物之间的竞争如何影响最终产品的特性。本研究涉及一批使用发酵剂培养物生产的意大利传统长熟发酵香肠。成熟后，观察到一些相关的感官缺陷（异味、结皮）。因此，对香肠的内部和外部进行了分析，以解释这一现象。微生物分析表明肉糊受到高度污染，宏基因组分析证明乳酸菌发酵剂培养物无法主导发酵过程。这种不受控制的发酵结果是生物胺（包括组胺）的大量积累，并且与类似产品相比，形成了不同的挥发性成分。事实上，挥发物分析显示异戊酸、丙酸、1-丙醇等分子的含量异常高，这些物质可能导致异味。这项研究表明，发酵剂培养物的使用需要根据生产参数进行调整，以避免安全和感官方面的问题。
