Ding Yining, Chen Yueqian, Ge Chunbo, Zhang Yisheng, Xu Baocai, Yang Liu
Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China.
China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.
J Sci Food Agric. 2025 Jul 11. doi: 10.1002/jsfa.70049.
Dry-fermented sausages are traditional meat products, and their quality and flavor largely depend on the complex microbial interactions during the fermentation process. Lactic acid bacteria (LAB) are widely used in the fermentation of sausages, but studies have shown that yeast has potential in terms of flavor complexity and process performance. Therefore, exploring the co-inoculation of yeast and LAB can provide new opportunities for optimizing the production of fermented sausages.
This study explores the innovative use of Meyerozyma guilliermondii Y27 and Lactobacillus sakei L48 as co-inoculants to enhance the physicochemical properties, flavor profile and microbial community structure of dry-fermented sausages. Notably, mixed inoculation significantly improved the color stability and moisture retention, while reducing peroxide values (0.45 g kg) and thiobarbituric acid reactive substances (2.50 mg kg), indicating enhanced oxidative stability. The synergistic effect led to a 54.03% increase in free amino acids, contributing to complex flavor development. The presence of M. guilliermondii Y27 prominently boosted the production of alcohols and esters, particularly ethyl acetate, imparting a desirable fruity note. Microbial analysis showed that the inoculated strains flourished and outcompeted indigenous microflora, with Lactobacillus and Meyerozyma achieving dominant status.
Using M. guilliermondii Y27 and L. sakei L48 as co-inoculants to improve the taste and safety of fermented sausages offers a promising method for controlled fermentation in various meat products. © 2025 Society of Chemical Industry.
干发酵香肠是传统肉制品，其品质和风味在很大程度上取决于发酵过程中复杂的微生物相互作用。乳酸菌（LAB）广泛用于香肠发酵，但研究表明酵母在风味复杂性和工艺性能方面具有潜力。因此，探索酵母和乳酸菌的共接种可为优化发酵香肠的生产提供新机会。
本研究探索了季也蒙毕赤酵母Y27和清酒乳杆菌L48作为共接种剂的创新应用，以增强干发酵香肠的理化性质、风味特征和微生物群落结构。值得注意的是，混合接种显著提高了颜色稳定性和保水性，同时降低了过氧化值（0.45 g/kg）和硫代巴比妥酸反应物质（2.50 mg/kg），表明氧化稳定性增强。协同效应使游离氨基酸增加了54.03%，有助于形成复杂的风味。季也蒙毕赤酵母Y27的存在显著促进了醇类和酯类的产生，尤其是乙酸乙酯，赋予了理想的果香味。微生物分析表明，接种的菌株生长旺盛，胜过了本地微生物群落，乳酸菌和毕赤酵母占据了主导地位。
使用季也蒙毕赤酵母Y27和清酒乳杆菌L48作为共接种剂来改善发酵香肠的口感和安全性，为各种肉制品的受控发酵提供了一种有前景的方法。© 2025化学工业协会。
