Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3

This research aims to investigate the effects of YCC3 (Sx YCC3) and 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 sequenc...

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Bibliographic Details
Published in:Foods 2022-03, Vol.11 (5), p.736
Main Authors: Wang, Ji, Hou, Jinna, Zhang, Xin, Hu, Jingrong, Yu, Zhihui, Zhu, Yingchun
Format: Article
Language:English
Subjects:
Aroma compounds
Bacteria
bacterial community
Chemical composition
Competitiveness
Fatty acids
Fermentation
Fermented food
fermented sausage
Flavor compounds
Flavors
Food science
Humidity
Inoculation
Laboratories
Lactobacilli
Lactobacillus
Lactobacillus plantarum
lipid hydrolysis
lipid oxidation
Lipids
Lipoxygenase
Meat products
Microorganisms
Next-generation sequencing
Oxidation
Principal components analysis
Relative abundance
Sausages
Staphylococcus
Staphylococcus xylosus
Thiobarbituric acid
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Summary:This research aims to investigate the effects of YCC3 (Sx YCC3) and 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 were lower in the inoculated sausage than in the non-inoculated sausage. The bacterial inoculation enhanced the competitiveness of and 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 or , 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.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11050736