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Co-inoculation of Debaryomyces hansenii and lactic acid bacteria: a strategy to improve the taste and odour profiles of dry sausages

Rongxin Wena,b, Yumeng Suia, Jiaqi Liua, Huiping Wanga, Baohua Konga, Ligang Qina(), Qian Chena ()
College of Food Science, Northeast Agricultural University, Harbin 150030, China
School of Life Sciences, Yantai University, Yantai 264005, China

Peer review under responsibility of Tsinghua University Press.

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Highlights

• The co-inoculated fermentation increased free amino acid and organic acid contents.

• Sausage co-inoculated with D. hansenii and L. sakei had the highest ester contents.

• LAB play a specific role in the acidification of D. hansenii-inoculated sausages.

• Ten taste and 33 odour compounds strongly correlated with sensory characteristics.

• Co-inoculation of D. hansenii and L. sakei improved the flavour profile of sausage.

Abstract

The effects of the co-inoculation of Debaryomyces hansenii separately with 3 lactic acid bacteria (LAB), Lactobacillus sakei, Lactobacillus plantarum and Lactobacillus curvatus, on the taste and odour profiles of dry sausages were investigated. The co-inoculated sausages showed higher free amino acid and organic acid contents than the non-inoculated control and sausages inoculated with D. hansenii alone. Meanwhile, the sausages inoculated with D. hansenii + L. plantarum, D. hansenii + L. sakei and D. hansenii + L. curvatus had the highest contents of aldehydes, esters and alcohols, respectively. The results of electronic tongue, electronic nose and sensory evaluation demonstrated that compared with the sausage inoculated with D. hansenii, the sour taste and floral odour increased and the fatty odour decreased in the sausage inoculated with D. hansenii + L. sakei; this was more favourable for the development of a desirable flavour in sausages. Moreover, the partial least squares regression analysis indicated that 10 taste and 33 odour compounds were mainly responsible for the differences in the flavour profiles among the sausages. Overall, these findings contributed to a more comprehensive understanding of the formation of sensory characteristics in dry sausages co-inoculated with yeast and LAB.

Keywords

Debaryomyces hanseniiLactic acid bacteriaDry sausageCo-inoculationFlavour profile

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Food Science and Human Wellness
Volume 13 Issue 6,
November 2024
Pages 3273-3283
DOI: 10.26599/FSHW.2023.9250014
Cite this article:
Wen R, Sui Y, Liu J, et al. Co-inoculation of Debaryomyces hansenii and lactic acid bacteria: a strategy to improve the taste and odour profiles of dry sausages. Food Science and Human Wellness, 2024, 13(6): 3273-3283. https://doi.org/10.26599/FSHW.2023.9250014
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