Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages
Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages
复制标题
DOI：
10.1016/j.foodres.2020.109247
复制
发表时间：
2020-09-01
影响因子：
8.1
通讯作者：
Li, Peijun
中科院分区：
文献类型：
--
作者：
Xiao, Yaqing;Liu, Yingnan;Li, Peijun
发酵剂的使用有助于提高传统肉制品的质量和安全性。研究了接种植物乳杆菌R2和木糖葡萄球菌A2对中式干发酵香肠中微生物群落、脂肪分解、蛋白质水解和挥发性成分的影响。采用培养依赖性和非培养依赖性高通量测序方法来评估细菌群落。结果表明，发酵剂的添加提高了发酵过程中游离脂肪酸和游离氨基酸的含量，尤其是混合发酵剂。在接种的香肠中观察到pH和水活性的显著降低（p < 0.05）。此外，接种处理增强了优势菌的竞争力，抑制了有害菌的生长。这有利于促进游离脂肪酸和游离脂肪酸的释放，防止异味和酸败的形成。因此，接种干发酵香肠的风味发展归因于微生物质量的改善。
The use of starter cultures helps to improve the quality and safety of traditional meat products. In this study, the effects of Lactobacillus plantarum R2 and Staphylococcus xylosus A2 inoculation on microbial community, lipolysis, proteolysis, and volatile compounds in Chinese dry fermented sausages were investigated. Culture-dependent and culture-independent high-throughput sequencing) methods were employed to evaluate the bacterial communities. Results showed that the total contents of free fatty acids (FFAs) and free amino acids (FAAs) were increased by inoculating the starter cultures, especially a mixed culture. A significant decrease in pH and water activity was observed in the inoculated sausages (p < 0.05). Moreover, the inoculation treatment enhanced the competitiveness of dominant bacteria and inhibited the growth of unwanted bacteria. This was beneficial to promote the release of FFAs and FAAs and to prevent the formation of off-flavours and rancidity. Thus, the flavour development in the inoculated dry fermented sausages was attributed to the improvements in microbiological quality.