Abstract
This research aims to investigate the effects of Staphylococcus xylosus YCC3 (Sx YCC3) and Lactobacillus plantarum MSZ2 (Lp MSZ2) on lipid hydrolysis and oxidation, the bacterial community’s composition, and the volatile flavor compounds in fermented sausage. The bacterial community was examined by plate counting and high-throughput sequencing. Differential flavor compounds in non-inoculated and inoculated sausages were identified by principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA). The results showed that the free fatty acid (FFA) content was increased after inoculating with Sx YCC3 or Lp MSZ2. The pH, peroxide value (POV), thiobarbituric acid reactive substances (TBARS) value, lipoxygenase activity, and the counts of Enterobacteriaceae were lower in the inoculated sausage than in the non-inoculated sausage. The bacterial inoculation enhanced the competitiveness of Staphylococcus and Lactobacillus and restricted the growth of unwanted bacteria. The OPLS-DA revealed that (Z)-hept-2-enal, (E)-2-octenal, 1-nonanal, octanal, and 1-octen-3-ol were common differential flavor compounds that were found in the inoculated sausages but were not found in the non-inoculated sausages. A positive correlation was observed between the differential flavor compounds and the relative abundance of Staphylococcus or Lactobacillus, or the FFA content. Our results indicated that inoculation with Sx YCC3 or Lp MSZ2 can improve fermented sausages’ flavor by enhancing their bacterial quality and increasing their FFA content.
Highlights
IntroductionFermentation is a technology which is used in order to increase foods’ safety and nutritional value, prolong their shelf life, and produce unique food flavors
The sausage is contaminated by various microorganisms that are present in the environment during processing, it is difficult to guarantee the flavor and safety of final products [2]
The Staphylococcus xylosus YCC3 (Sx YCC3) and Lactobacillus plantarum MSZ2 (Lp MSZ2) had high lipolysis or antioxidation abilities. The objective of this present study is to investigate the effects of Sx YCC3 alone, Lp MSZ2 alone, and their combination on the bacterial community, lipolysis, lipid oxidation, lipid composition, and volatile compound composition that are present in fermented sausage and to assess the correlation among the bacterial abundance, lipid hydrolysis, and the volatile compounds that are present in fermented sausage with noninoculated sausages as the control group
Summary
Fermentation is a technology which is used in order to increase foods’ safety and nutritional value, prolong their shelf life, and produce unique food flavors. Traditional fermented sausage (which has undergone spontaneous fermentation without a starter culture) is processed using empirical methods and the sausage processing is accompanied by complex microbial metabolic activities [1]. The sausage is contaminated by various microorganisms (including spoilage or pathogenic bacteria) that are present in the environment during processing, it is difficult to guarantee the flavor and safety of final products [2]. LAB can inhibit the growth of spoilage bacteria and pathogenic bacteria by reducing the pH and producing bacteriocin in the fermented sausage [5]. Li et al [8] have reported that LAB and Staphylococcus xylosus can inhibit the growth of spoilage microorganisms and improve the color of the meat product. Ge et al [9] have suggested that Lactobacillus plantarum NJAU-01 from Jinhua ham can improve the quality and sensory characteristics of dry fermented sausage
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