Innovative insights into dry fermented sausages flavor: Unraveling the impact of varied lactobacillus genera-driven fermentation

Abstract

This study was to evaluate the impact of different genera of Lactobacillus on the flavor of fermented dry sausages. LAB counts and pH analyses showed that heterofermentative LAB (Lactiplantibacillus plantarum and Latilactobacillus sakei) showed greater growth capacity and competitive advantage in dry fermented sausage compared to homofermentative LAB (Latilactobacillus curvatus). This led to the production of higher levels of free amino acids and free fatty acids. This further contributed to the production of flavor substances and enhanced overall sensory acceptability. Specifically, sausages fermented with L. plantarum YR07 exhibited a fruity, fermented flavor due to the presence of 2,3-butanediol, 1-octen-3-ol, 3-methyl-butanal and ethyl lactate. The sausages fermented by L. sakei L48 exhibited a fatty, creamy, fermented flavor, likely due to the presence of hexanal, propanal, and acetoin. In conclusion, L. plantarum YR07 and L. sakei L48 are promising starter cultures to enhance the flavor characteristics of dry sausages.