Yang Yulong, Zhou Gang, Ding Yining, Shi Wenjing, Chen Yueqian, Ge Chunbo, Xu Baocai, Yang Liu
China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; 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.
China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China; 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.
Food Res Int. 2025 Feb;201:115680. doi: 10.1016/j.foodres.2025.115680. Epub 2025 Jan 5.
Lactiplantibacillus plantarum and Staphylococcus xylosus are common starters for fermented sausages. Several studies have demonstrated the impact of these two strains on the quality of fermented sausages. However, the mechanism underlying the effects of these two microorganisms on co-cultivation in sausages remains unclear. This study aimed to investigate the effects of inoculation with various combinations of starters on the microbial communities and metabolic profiles of fermented sausages. High-throughput sequencing revealed that, during sausage fermentation, Firmicutes was the dominant bacterial phylum, and the primary microorganisms were Lactococcus, Staphylococcus, Lactobacillus, and Pseudomonas. On the last day of fermentation, the highest abundance of Staphylococcus was observed in the co-inoculation group. Furthermore, inoculated fermentation effectively inhibited the growth of pathogenic and spoilage bacteria. Metabolomic analysis of the four groups of samples identified 208 metabolites in positive ion mode and 109 in negative ion mode. A total of 31 differential metabolites were identified (P < 0.05, variable importance in the projection >1.5), primarily benzene and substituted derivatives, carboxylic acids and derivatives, and fatty acyls. Five crucial differential metabolites (subaphylline, naringenin, 1-hexadecanol, beta-alanyl-L-lysine, and 3'-AMP) were identified as potential biomarkers for fermented sausages. Key differential metabolite metabolic pathways indicated that L. plantarum YR07 dominated in metabolite regulation during sausage fermentation, and S. xylosus Y-18 downregulated the fatty acid degradation pathway, which also affected the metabolism of fermented sausages. Co-cultivation of the two bacteria exhibited a synergistic effect on the metabolism of the fermented sausages. This study offers further insights into improving the quality of fermented sausages, thereby establishing a theoretical foundation for the production of excellent fermenters.
植物乳杆菌和木糖葡萄球菌是发酵香肠常用的发酵剂。多项研究已证明这两种菌株对发酵香肠品质的影响。然而，这两种微生物在香肠共培养中的作用机制仍不清楚。本研究旨在探究接种不同组合的发酵剂对发酵香肠微生物群落和代谢谱的影响。高通量测序显示，在香肠发酵过程中，厚壁菌门是主要的细菌门类，主要微生物有乳球菌、葡萄球菌、乳杆菌和假单胞菌。在发酵的最后一天，共接种组中葡萄球菌的丰度最高。此外，接种发酵有效抑制了致病和腐败细菌的生长。对四组样品的代谢组学分析在正离子模式下鉴定出208种代谢物，负离子模式下鉴定出109种。共鉴定出31种差异代谢物（P < 0.05，投影变量重要性>1.5），主要为苯及取代衍生物、羧酸及其衍生物和脂肪酰基。鉴定出5种关键差异代谢物（亚叶下珠碱、柚皮素、1-十六醇、β-丙氨酰-L-赖氨酸和3'-AMP）作为发酵香肠的潜在生物标志物。关键差异代谢物代谢途径表明，植物乳杆菌YR07在香肠发酵过程中主导代谢物调控，木糖葡萄球菌Y-18下调脂肪酸降解途径，这也影响了发酵香肠的代谢。两种细菌的共培养对发酵香肠的代谢表现出协同作用。本研究为提高发酵香肠品质提供了进一步的见解，从而为生产优质发酵香肠奠定了理论基础。
