Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, PR China; College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China.
National Beef Cattle and Yak Industry Technology System Lianyuan Comprehensive Test Station, Lianyuan 417100, PR China.
Food Chem. 2025 Feb 1;464(Pt 2):141728. doi: 10.1016/j.foodchem.2024.141728. Epub 2024 Oct 19.
To illustrate the mechnism of the better flavor and color in combined fermented sausages than single fermentation with L. sakei, the growth behavior, pH, and metabolomics of L. sakei in single fermentation and in combination with S. carnosus at 0, 3, 6, 12, 24, and 48 h were studied, and the sensory evaluation of fermented beef sausage was conducted. Through KEGG topology analysis found that L. sakei is related to caffeine metabolism and citrate cycle, L. sakei and S. carnosus are related to metabolism of purine metabolism, caffeine metabolism, and alanine, aspartate and glutamate metabolism. Compared with L. sakei fermentation alone, the compound fermentation with S. carnosus increased the content of asparagine. The content of the bitter substance tyrosine decreased during the compound fermentation. As starter cultures for the L. sakei applied to provide a basis for the fermented beef sausage.
为了阐明与单独使用清酒乳杆菌（L. sakei）发酵相比，复合发酵生产的香肠具有更好风味和色泽的机制，研究了 L. sakei 在单独发酵和与肌肉发酵球菌（S. carnosus）组合发酵时的生长行为、pH 值和代谢组学，同时对发酵牛肉香肠进行了感官评价。通过 KEGG 拓扑分析发现，L. sakei 与咖啡因代谢和柠檬酸循环有关，L. sakei 和 S. carnosus 与嘌呤代谢、咖啡因代谢以及丙氨酸、天冬氨酸和谷氨酸代谢有关。与单独使用 L. sakei 发酵相比，与 S. carnosus 复合发酵增加了天冬酰胺的含量。在复合发酵过程中天冬氨酸的含量降低了。为应用于发酵牛肉香肠的 L. sakei 提供了发酵剂的基础。
