Microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de Burgos previously inoculated with Weissella viridescens and Leuconostoc mesenteroides
Microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de Burgos previously inoculated with Weissella viridescens and Leuconostoc mesenteroides
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DOI：
10.1016/j.ijfoodmicro.2009.02.019
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发表时间：
2009-05-31
影响因子：
5.4
通讯作者：
Rovira, Jordi
中科院分区：
文献类型：
--
作者：
Diez, Ana M.;Bjorkroth, Johanna;Rovira, Jordi
血肠是一种广泛消费的传统产品，将受益于商业寿命的延长。因此，有必要研究导致腐败的乳酸菌的类型、进化和行为。本研究旨在通过研究两种菌种联合和单独接种桑葚后的微生物、感官和挥发性特征变化，阐明绿色魏斯氏菌和肠膜明串珠菌所起的作用，这两种微生物被确定为真空包装的布尔戈斯桑葚中的主要腐败剂。 L mesenteroides 生长更快，并影响 pH 值、乳状渗出物和酸味的下降，而 W viridescens 则影响真空损失。就挥发性特征而言，L mesenteroides 样品富含醛（己醛）和酸（乙酸），相反，W viridescens 样品显示出更高含量的醇（乙醇）和酮（乙偶姻和二乙酰）。两种物种一起接种增加了羊肚菌腐败的特殊迹象。 (C) 2009 Elsevier B.V. 保留所有权利。
Blood sausage, a widely consumed traditional product, would benefit from an increased commercial life. It is therefore pertinent to investigate the type, the evolution, and the behaviour of the LacticAcid Bacteria responsible for their spoilage. This study aims to clarify the role played by Weissella viridescens and Leuconostoc mesenteroides, identified as their principal spoilage agents in vacuum-packaged morcilla de Burgos, through the study of microbiological, sensory, and volatile profile changes, following inoculation of the morcilla, both jointly and separately, with the two species. L mesenteroides grew more rapidly and influenced the drop in pH, milky exudates and the sour smell, whereas W viridescens influenced vacuum loss. With respect to volatile profiles, L mesenteroides samples were richer in aldehydes (hexanal) and acids (acetic), on the contrary W viridescens samples showed greater amounts of alcohols (ethanol) and ketones (acetoin and diacetyl). Both species inoculated together increased particular signs of morcilla spoilage. (C) 2009 Elsevier B.V. All rights reserved.