Effect of co‐fermentation and sequential fermentation of Candida versatilis and Lactococcus lactis subsp. cremoris on unsalted pork hydrolysates components

Abstract

SummaryIn this study, the effect of co‐fermentation and sequential fermentation with a typical halophilic soy sauce yeast Candida versatilis and a non‐halophilic dairy bacterium Lactococcus lactis subsp. cremoris in pork hydrolysates was explored for the first time with regard to their viability, physicochemical changes and volatile compound production. It was observed that the growth of C. versatilis was suppressed (only 0.6 ‐ 1.5 log CFU mL−1 increase), whilst L. lactis subsp. cremoris was stimulated (total cell counts exceeded 9.0 log CFU mL−1) in mixed‐cultures relative to the respective monocultures. There were no significant differences between co‐inoculation and sequential inoculation regarding glucose consumption, organic acid production and free amino acids utilisation. Some distinct volatile compounds such as methionol, 6‐methyl‐5‐hepten‐2‐one and gamma‐nonalactone were found in both co‐inoculated and sequentially inoculated samples, with slightly different concentrations. These results suggest that the mixed‐inoculation of C. versatilis and L. lactis have a positive impact on the volatile compounds formation in pork hydrolysates.