Abstract
Dry fermented sausage is popular among the world because of its rich nutrition and unique flavor. Starter cultures play an important role in the quality of dry fermented sausage. In this study, probiotics lactic acid bacteria Lactobacillus delbrueckii N102, Latilactobacillus sakei H1-5, Debaryomyces hansenii Y4-1, and Wickerhamomyces anomalus Y12-3 were isolated from food-borne materials. The physicochemical properties, microbial populations, TBARS, lipolysis, proteolysis, and volatile flavor compounds of dry fermented sausages with different starter cultures were evaluated comparatively during the ripening process. The results showed that both L. delbrueckii N102 and L. sakei H1-5 grow well and could rapidly reduce the pH value of the products. At the same time, they could significantly reduce the number of Enterobacter putrefaciens, so as to ensure the safety of the products. In addition, the strains N102 promoted the formation of flavor compounds 2,3-butanedione, 3-hydroxy-2-butanone, and carnosine, whereas taurine content of batch H1-5 was significantly increased, while yeast y4-1 and y12-3 could also grow faster in sausage and promoted the esters and alcohols formation such as ethyl acetate and linalool, with the formation of γ-aminobutyric acid by y4-1. Compared with lactic acid bacteria, yeasts showed to contribute more in flavor formation and effective inhibition of lipid oxidation. The starter cultures played different roles in flavor contribution and had obvious differentiation in the ripening process of dry fermented sausage.
Highlights
Fermented sausage refers to the fermented meat products with stable microbial characteristics, typical fermentation flavor and long shelf life, which is made by mixing minced meat with fat, sugar, salt, spices and other ingredients into the casing after microbial fermentation (Villani et al, 2007)
Autochthonous starter cultures are used for making dry fermented sausage. These strains included L. delbrueckii N102, L. sakei H1-5, D. hansenii Y4-1, and W. anomalus Y12-3 were previously isolated from Chinese Laminaria japonica and traditional fermented foods (Chu et al, 2015; Liu et al, 2015)
The pH values of N102 and H1-5 batches were lower than the control throughout the sausage ripening process (P < 0.05) and its pH was below 5.0
Summary
Fermented sausage refers to the fermented meat products with stable microbial characteristics, typical fermentation flavor and long shelf life, which is made by mixing minced meat (often referring to pork or beef) with fat, sugar, salt, spices and other ingredients into the casing after microbial fermentation (Villani et al, 2007). Yeast can affect the color and flavor of sausage by their oxygen-scavenging and lipolytic activities, in addition to, it can utilize fermentation products such as lactic acid and contribute to increase more aroma compounds (Flores et al, 2015). Flores et al (2004) first reported effect on VOCs and aroma by yeast starter cultures (D. hansenii) in fermented sausages due to the inhibition of lipid oxidation products (linear aldehydes) and promotion of ethyl ester compounds. LAB and yeast with excellent characters were isolated from Chinese Laminaria japonica and traditional fermented foods (Chu et al, 2015; Liu et al, 2015) The purpose of these studies was to evaluate the improvement of the quality of dry fermented sausages and the contribution to flavor by inoculating them into sausages fermentation. Measurement of pH was performed using a pH meter (Mettler Toledo Instruments Co., Ltd., Shanghai, China) in a homogenate prepared with 225 mL distilled water and 25 g samples
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