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Research Article | Open Access

Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages

Yuxin Lia, Zhixiang Caob, Zhihui Yua, Yingchun Zhua( ), Kaile Zhaoa
College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China
College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

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.

Keywords

Principal component analysisHigh-throughput sequencingStarterFermented sausagesVolatile flavor compounds

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Food Science and Human Wellness
Volume 12 Issue 1,
January 2023
Pages 200-211
DOI: 10.1016/j.fshw.2022.07.010
Cite this article:
Li Y, Cao Z, Yu Z, et al. Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages. Food Science and Human Wellness, 2023, 12(1): 200-211. https://doi.org/10.1016/j.fshw.2022.07.010

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Received: 18 February 2021
Revised: 31 March 2021
Accepted: 21 April 2021
Published: 09 August 2022
© 2023 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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