Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages
The objective of this study was to explore the effects of the inoculation of mixed starter cultures of Lactobacillus and Staphylococcus (labeled L-S) on microbial community and flavor in fermented sausages during the ripening process. Culture-dependent (colony count) and culture-independent (high-th...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-01-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022001173 |
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| author | Yuxin Li Zhixiang Cao Zhihui Yu Yingchun Zhu Kaile Zhao |
| author_facet | Yuxin Li Zhixiang Cao Zhihui Yu Yingchun Zhu Kaile Zhao |
| author_sort | Yuxin Li |
| collection | DOAJ |
| description | The objective of this study was to explore the effects of the inoculation of mixed starter cultures of Lactobacillus and Staphylococcus (labeled L-S) on microbial community and flavor in fermented sausages during the ripening process. Culture-dependent (colony count) and culture-independent (high-throughput sequencing) methods were employed to evaluate bacterial communities. Volatile compounds were identified by gas chromatography–mass spectrometry, and the results were analyzed by principal component analysis (PCA). The identified bacteria with high relative abundance included Lactobacillus and Pediococcus, and the relative abundances of Leuconostoc and Weissella in fermented sausages were remarkably decreased at the end of the ripening process. At the end of ripening, 2-nonenal, tetradecanal, ethylstearate and terpinyl acetate played substantial roles in the flavor development of the L-S fermented sausages. Sensory evaluation showed a high score in the L-S fermented sausages. Sausages can be inoculated with L-S starter culture to improve the safety and flavor of meat products. |
| format | Article |
| id | doaj-art-fe5d4a7ea08c447dacf0d11d3942717f |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-fe5d4a7ea08c447dacf0d11d3942717f2025-02-02T23:24:44ZengTsinghua University PressFood Science and Human Wellness2213-45302023-01-01121200211Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausagesYuxin Li0Zhixiang Cao1Zhihui Yu2Yingchun Zhu3Kaile Zhao4College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, ChinaCollege of Food Science and Technology, Hebei Agricultural University, Baoding 071001, ChinaCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, ChinaCollege of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; Corresponding author at: College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China.College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, ChinaThe objective of this study was to explore the effects of the inoculation of mixed starter cultures of Lactobacillus and Staphylococcus (labeled L-S) on microbial community and flavor in fermented sausages during the ripening process. Culture-dependent (colony count) and culture-independent (high-throughput sequencing) methods were employed to evaluate bacterial communities. Volatile compounds were identified by gas chromatography–mass spectrometry, and the results were analyzed by principal component analysis (PCA). The identified bacteria with high relative abundance included Lactobacillus and Pediococcus, and the relative abundances of Leuconostoc and Weissella in fermented sausages were remarkably decreased at the end of the ripening process. At the end of ripening, 2-nonenal, tetradecanal, ethylstearate and terpinyl acetate played substantial roles in the flavor development of the L-S fermented sausages. Sensory evaluation showed a high score in the L-S fermented sausages. Sausages can be inoculated with L-S starter culture to improve the safety and flavor of meat products.http://www.sciencedirect.com/science/article/pii/S2213453022001173StarterFermented sausagesHigh-throughput sequencingVolatile flavor compoundsPrincipal component analysis |
| spellingShingle | Yuxin Li Zhixiang Cao Zhihui Yu Yingchun Zhu Kaile Zhao Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages Food Science and Human Wellness Starter Fermented sausages High-throughput sequencing Volatile flavor compounds Principal component analysis |
| title | Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages |
| title_full | Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages |
| title_fullStr | Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages |
| title_full_unstemmed | Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages |
| title_short | Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages |
| title_sort | effect of inoculating mixed starter cultures of lactobacillus and staphylococcus on bacterial communities and volatile flavor in fermented sausages |
| topic | Starter Fermented sausages High-throughput sequencing Volatile flavor compounds Principal component analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022001173 |
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