开胃菜
植物乳杆菌
食品科学
芳香
发酵
风味
品味
木糖葡萄球菌
鲜味
食品加工中的发酵
乳酸
成熟
乳酸菌
发酵剂
化学
细菌
生物
葡萄球菌
金黄色葡萄球菌
遗传学
作者
Xuefei Shao,Huhu Wang,Xiangyu Song,Na Xu,Jian Sun,Xinglian Xu
标识
DOI:10.1016/j.fochx.2024.101225
摘要
The aim of this study was to investigate and compare the effects of different mixed starter cultures (Lactiplantibacillus plantarum and Staphylococcus simulans) on the bacterial communities and flavor of fermented sausages. The results indicated that native starters grew well in fermented sausages and became dominant at the end of ripening. Among them, Lactobacillus spp. had the highest relative abundance, followed by Staphylococcus spp. In addition, the inoculation of the mixed starters promoted the formation of taste and aroma compounds that contribute to the overall flavor of the fermented sausages. Among them, the L. plantarum CQ01107 + S. simulans CD207 (CCA) treatment was found to have the highest umami amino acid, nucleotide, lactic acid, fatty acid and ketone contents (P < 0.05), as well as excellent sensory properties. In conclusion, the CCA starter may be a desirable starter culture to enhance the flavor of fermented sausages.
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