Jiao Yushan, Cai Min, Tang Wensheng, Wang Zhengkai, Liu Yingli
Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
Foods. 2025 May 9;14(10):1675. doi: 10.3390/foods14101675.
This study investigated the beneficial effects of individual and co-inoculation with N102 and H1-5 on improving safety parameters, sensory characteristics, and non-volatile metabolite profiles in dry-fermented sausages. Comprehensive analyses were conducted throughout the 20-day maturation period (0, 6, 13, 16, and 20 days), including physicochemical monitoring (moisture content, malondialdehyde (MDA) levels, biogenic amine concentrations, and sodium nitrite residues); sensory evaluation (color parameters and textural properties); and H NMR-based metabolomic profiling. Key findings revealed strain-specific advantages: the N102 inoculation significantly delayed lipid oxidation, achieving the lowest final MDA concentration (4.5 mg/kg) among all groups. Meanwhile, H1-5 supplementation notably improved color attributes (a*/b* ratio = 1.34). The co-inoculation strategy demonstrated synergistic effects through (1) accelerated acidification (pH 5.3 by day 6); (2) enhanced textural properties (significantly increased hardness and elasticity vs. control); (3) optimized water distribution (free water reduced to 0.56% with 64.73% immobilized water); and (4) a significant reduction in sodium nitrite residues (70% decrease) and complete elimination of phenylethylamine (total biogenic amines: 702.94 mg/kg). H NMR metabolomics identified 30 non-volatile metabolites, and the co-inoculation significantly increased the amount of essential amino acids (leucine, isoleucine), flavor-related compounds (glutamic acid, succinic acid), and bioactive substances (gooseberry, creatine). These metabolites enhanced antioxidant capacity, freshness, and nutritional value. Our findings demonstrate that strategic co-cultivation of food-grade lactobacilli can synergistically enhance both the techno-functional properties and biochemical composition of fermented meat products, providing a viable approach for quality optimization in industrial applications.
本研究调查了单独接种以及同时接种N102和H1-5对改善干发酵香肠的安全参数、感官特性和非挥发性代谢物谱的有益效果。在整个20天的成熟期（第0、6、13、16和20天）进行了综合分析，包括理化监测（水分含量、丙二醛（MDA）水平、生物胺浓度和亚硝酸钠残留量）；感官评价（颜色参数和质地特性）；以及基于核磁共振氢谱的代谢组学分析。主要研究结果揭示了菌株特异性优势：接种N102显著延迟了脂质氧化，在所有组中达到了最低的最终MDA浓度（4.5毫克/千克）。同时，添加H1-5显著改善了颜色属性（a*/b*比率 = 1.34）。同时接种策略通过以下方式显示出协同效应：（1）加速酸化（第6天pH值为5.3）；（2）增强质地特性（与对照组相比，硬度和弹性显著增加）；（3）优化水分分布（自由水减少至0.56%，固定水为64.73%）；以及（4）亚硝酸钠残留量显著降低（减少70%）和苯乙胺完全消除（总生物胺：702.94毫克/千克）。核磁共振氢谱代谢组学鉴定出30种非挥发性代谢物，同时接种显著增加了必需氨基酸（亮氨酸、异亮氨酸）、风味相关化合物（谷氨酸、琥珀酸）和生物活性物质（醋栗、肌酸）的含量。这些代谢物增强了抗氧化能力、新鲜度和营养价值。我们的研究结果表明，食品级乳酸菌的策略性共培养可以协同增强发酵肉制品的技术功能特性和生化组成，为工业应用中的质量优化提供了一种可行的方法。
