Effect of Saccharomyces cerevisiae LXPSC1 on microorganisms and metabolites of sour meat during the fermentation

Abstract

Saccharomyces cerevisiae is commonly used as a starter culture for alcoholic beverages but is less applied in meat products. In this study, the effects of S. cerevisiae LXPSC1 on sour meat during fermentation were investigated. It was found that samples inoculated with S. cerevisiae LXPSC1 (Sc group) had better sensory characteristics and higher levels of pH, ethanol, free amino acids (FAAs), volatile organic compounds (VOCs). The bacterial communities of both groups were dominated by Lactobacillus sakei, Weissella hellenica, and Lactobacillus plantarum, which might play a role in reducing pH and aw and increasing the content of lactic acid, FAAs, and esters. However, Candida zeylanoides and S. cerevisiae were the dominant fungi in the control group and Sc group, respectively. Moreover, S. cerevisiae was positively related to esters, alcohols, ethanol and total VOCs. Overall, S. cerevisiae LXPSC1 might be regarded as a desirable starter culture for improving product quality.