Jeong Chang-Hwan, Lee Sol-Hee, Yoon Yohan, Choi Hyung-Youn, Kim Hack-Youn
Department of Animal Resources Science, Kongju National University, Yesan-Gun 32439, Republic of Korea.
Department of Food and Nutrient, Sookmyung Women's University, Seoul 04310, Republic of Korea.
Foods. 2022 Dec 27;12(1):137. doi: 10.3390/foods12010137.
This study aims at identifying the optimal fermentation temperature for dry-fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus-GK1; NK3, P. pentosaceus-NK3), Doenjang (D1, Debaryomyces hansenii-D1), and commercial fermented sausage (S6, spontaneously generated Penicillium nalgiovense-S6). The microbial population, pH, moisture content, color, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), and electronic nose (E-nose) were analyzed to identify the optimal fermentation temperature. The dry-fermented sausages were inoculated with three types of starter cultures [CS (commercial starter culture), GD (GK1 + D1 + S6), and ND (NK3 + D1 + S6)]. The fermentation was performed for 3 days at 20 °C and 25 °C, and dried for 28 days. The Lactobacillus spp. plate count and TBARS showed significantly higher values in the 25 °C group than in the 20 °C group (p < 0.05). The Staphylococcus spp. plate count of GD and ND were significantly higher than CS group at all temperatures. On day 31, the moisture content and VBN values of all groups were less than 35 % and 20 mg%, respectively. According to E-nose, the highest amount of acetoin was detected at the GD group fermented at 25 °C. Thus, the optimal fermentation temperature is expected at 25 °C after using GD in the manufacturing of dry-fermented sausages.
本研究旨在利用从泡菜（GK1，戊糖片球菌 - GK1；NK3，戊糖片球菌 - NK3）、豆瓣酱（D1，汉逊德巴利酵母 - D1）和商业发酵香肠（S6，自发产生的纳吉奥青霉 - S6）中分离出的菌株，确定干发酵香肠的最佳发酵温度。通过分析微生物种群、pH值、水分含量、颜色、硫代巴比妥酸反应物质（TBARS）、挥发性盐基氮（VBN）和电子鼻（E - nose）来确定最佳发酵温度。干发酵香肠接种了三种类型的发酵剂培养物[CS（商业发酵剂培养物）、GD（GK1 + D1 + S6）和ND（NK3 + D1 + S6）]。在20℃和25℃下进行3天发酵，然后干燥28天。25℃组的乳酸杆菌属平板计数和TBARS值显著高于20℃组（p < 0.05）。在所有温度下，GD和ND的葡萄球菌属平板计数均显著高于CS组。在第31天，所有组的水分含量和VBN值分别低于35%和20mg%。根据电子鼻检测，在25℃发酵的GD组中检测到的乙偶姻含量最高。因此，预计在干发酵香肠生产中使用GD后，最佳发酵温度为25℃。
