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Research Article | Open Access

Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages

Hongyang Rena, Yuanpeng Denga, Xinhui Wangb( )
School of Chemistry and Chemical Engineering, Southwest Petroleum University, Chengdu 610500, China
Meat-processing Application Key Laboratory of Sichuan Province, College of Food and Bioengineering, Chengdu University, Chengdu 610106, China
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Abstract

Effects of a starter culture composed of Lactobacillus sakei, Pediococcus pentosaceus, Staphylococcus xylosus and S. carnosus at the ratios (m/m) of 1:1:1:1 on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages were demonstrated. In starter culture-inoculated sausages, Lactobacillus spp., Pediococcus spp. and Staphylococcus spp. were predominant bacterial genus and their relative abundances ranged from 70.14% to 25.98%, 57.66% to 14.08%, and 15.71% to 13.40% during fermentation, respectively. Accordingly, Lactobacillus spp. and Weissella spp. were predominant bacterial genus and their relative abundances ranged from 63.14% to 24.70% and 49.40% to 11.96% during spontaneous fermentation, respectively. Furthermore, the abundances of undesirable microorganisms such as Yersinia spp., Enterobacter spp., Acietobacter spp. and Psychrobacter spp. were lower than that of the control. The levels of histamine, putrescine, tyramine and cadaverine in Chinese Sichuan sausages with starter cultures inoculation were significantly lower (P < 0.05) than that of the control, and were decreased by 83.09%, 69.38%, 51.87% and 57.20%, respectively, at the end of the ripening. These results revealed that the starter cultures inoculation was a better alternative for microbial quality improvement and biogenic amine reduction of Chinese Sichuan sausages with good sensory attributes.

Keywords

Bacterial communityBiogenic amineChinese sausagesHigh-throughput sequencing technologyStarter cultures

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Food Science and Human Wellness
Volume 11 Issue 2,
March 2022
Pages 341-348
DOI: 10.1016/j.fshw.2021.11.009
Cite this article:
Ren H, Deng Y, Wang X. Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages. Food Science and Human Wellness, 2022, 11(2): 341-348. https://doi.org/10.1016/j.fshw.2021.11.009

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Received: 11 July 2020
Revised: 23 September 2020
Accepted: 24 December 2020
Published: 25 November 2021
© 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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