The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages

Di Zhang; Peng Yang; Kaihao Liu; Liu Wu; Guoliang Li; Huan Zhang; Xiaozhong Ma; Liangyan Rong; Ruren Li

Food Chemistry: X (Oct 2023)

The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages

Di Zhang,
Peng Yang,
Kaihao Liu,
Liu Wu,
Guoliang Li,
Huan Zhang,
Xiaozhong Ma,
Liangyan Rong,
Ruren Li

Affiliations

Di Zhang: School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China; College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
Peng Yang: College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
Kaihao Liu: School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China; College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
Liu Wu: School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China; College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China
Guoliang Li: School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China
Huan Zhang: School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China
Xiaozhong Ma: Jinzi Ham Co., Ltd., No. 1000, Jinfan Street, Industrial Park, Jinhua, Zhejiang 321016, China
Liangyan Rong: School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China; Corresponding authors.
Ruren Li: School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an, Shaanxi 710021, China; Corresponding authors.

Journal volume & issue: Vol. 19
p. 100838

Abstract

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This study aimed to understand the community successions driven by different starters and their effects on the flavor development of Chinese fermented sausages. The results showed that the bacterial genus (67.6%) and pH (32.4%) were the key factors influencing the volatile profile. Inoculated the starters composed of Pediococcus and staphylococci maintained the stable community succession patterns dominated by staphylococci (samples T and S). Although the highly acidic environment (pH 5.4) resulted in a stable succession pattern of the microbial community, and it was not conducive to the accumulation of aldehydes, alcohols and esters.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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