College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China.
Food Chem. 2022 May 1;375:131645. doi: 10.1016/j.foodchem.2021.131645. Epub 2021 Nov 20.
Understanding the interrelationships between the differentially abundant microorganisms and metabolites of traditional "Fuet" fermented sausages (FSs) and inoculated fermented sausages (IFSs) can help us identify key species that are missing from commercial starter cultures to reproduce the flavor compounds and nutrients of traditional Fuet FSs. IFSs, inoculated with P. pentosaceus, P. acidilactici, S. xylosus, S. carnosus (SBM-52) or P. pentosaceus, and S. xylosus (THM-17), were deficient in reproducing the volatilome profile (in particular esters, methyl aldehydes, and methyl ketones) of traditional Fuet FSs because of the lack of diverse Staphylococci (S. carnosus, S. xylosus, S. equorum, and S. saprophyticus). Moreover, the combination of Pediococcus and Staphylococcus were positively associated with amino acid, fatty acid, l-anserine, and l-carnosine levels. Pyridoxal and indolelactic acid levels were significantly increased in IFSs with the addition of P. acidilactici and S. carnosus, which were positively associated with vitamin B and tryptophan metabolic pathways.
了解传统“福埃特”发酵香肠（FS）和接种发酵香肠（IFS）中丰度不同的微生物和代谢物之间的相互关系，可以帮助我们识别出商业发酵剂中缺失的关键物种，以重现传统福埃特 FS 的风味化合物和营养成分。用戊糖片球菌、嗜酸乳杆菌、木糖葡萄球菌、肌肉葡萄球菌（SBM-52）或戊糖片球菌和木糖葡萄球菌（THM-17）接种的 IFSs，由于缺乏多样化的葡萄球菌（肉葡萄球菌、木糖葡萄球菌、马胃葡萄球菌和腐生葡萄球菌），无法重现传统福埃特 FS 的挥发物图谱（特别是酯类、甲基醛和甲基酮）。此外，肠球菌和葡萄球菌的组合与氨基酸、脂肪酸、l-肌肽和 l-肉碱水平呈正相关。添加嗜酸乳杆菌和肌肉葡萄球菌可显著提高吡哆醛和吲哚乳酸水平，这与维生素 B 和色氨酸代谢途径呈正相关。
