School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.
School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing, 211816, China.
Food Res Int. 2024 Feb;178:113951. doi: 10.1016/j.foodres.2024.113951. Epub 2024 Jan 3.
The metabolic activities of microorganisms play a crucial role in the quality development of fermented sausage. This study investigated the effect of inoculation with different combinations of starter cultures (Lactiplantibacillus plantarum YR07, Latilactobacillus sakei L.48, Staphylococcus xylosus S.14, and Mammaliicoccus sciuri S.18) on the quality of sausages. Inoculation with mixed starter cultures promoted protein degradation to generate amino acids and the conversion to volatile compounds, which enhanced the flavor development in fermented sausages. The bacterial community analyses demonstrated that the inoculation of mixed starter cultures could inhibit the growth of spoilage and pathogenic bacteria, thereby reducing the total content of biogenic amines. The correlation analysis between the core bacteria and characteristic volatile compounds revealed that fermented sausages inoculated with Lactobacillus and coagulase negative staphylococci exhibited significant positive correlations with the majority of key characteristic volatile compounds. In four treatments, inoculation with L. plantarum YR07 and M. sciuri S.18 greatly promoted the formation of characteristic volatile compounds (3-hydroxy-2-butanone, hexanal, and 1- octen-3ol). Therefore, the combined inoculation of L. plantarum YR07 and M. sciuri S.18 is promising to enhance fermented sausage's flavor profile and safety.
微生物的代谢活动对发酵香肠的质量发展起着至关重要的作用。本研究探讨了接种不同组合的发酵剂（植物乳杆菌 YR07、清酒乳杆菌 L.48、葡萄球菌 S.14 和松鼠乳球菌 S.18）对香肠质量的影响。混合发酵剂的接种促进了蛋白质的降解，生成了氨基酸，并转化为挥发性化合物，从而增强了发酵香肠的风味发展。细菌群落分析表明，混合发酵剂的接种可以抑制腐败和病原菌的生长，从而降低生物胺的总含量。核心细菌与特征挥发性化合物之间的相关性分析表明，接种乳酸菌和凝固酶阴性葡萄球菌的发酵香肠与大多数关键特征挥发性化合物呈显著正相关。在四种处理中，接种植物乳杆菌 YR07 和松鼠乳球菌 S.18 极大地促进了特征挥发性化合物（3-羟基-2-丁酮、己醛和 1-辛烯-3-醇）的形成。因此，植物乳杆菌 YR07 和松鼠乳球菌 S.18 的联合接种有望增强发酵香肠的风味特征和安全性。
